– Masanobu Fukuoka
- Red potatoes – all shares
- Romaine lettuce – all shares
- Acorn squash – all shares
- Dill – all shares
- Green Beans – all shares
- Red Beets – all shares
- Eggplant – single & half shares
- Melons – full & single shares
- Bell & lipstick peppers – single & half shares
- Hot peppers & poblanos – full shares
- Delicata squash – full shares
- Sweet onions – full shares
- Tomatoes – full shares
- We are getting plenty of rain now this fall.
- Be careful when handling hot peppers, especially the small red habenero – it is best to use gloves.
- Winter squashes that we grow are Acorn, Delicata, Sweet Dumpling, and Butternut – you will get several of each over the course of the next few weeks. These store for 1-3 months and grow sweeter as they cure.
- We brought in a very nice crop of honey last evening which is now stored in its comb. We spin this in the late winter for next year’s use.
- Dill is the crop of the week and is great with potatoes or in the pickling of almost anything.
- Our crop boxes are heavy and are showing their age – place one hand beneath if transporting them.
- Apples, cabbage, and kohlrabi next week!.
- This Friday is our 2nd, and final, work opportunity on the farm – let us know if you would like to join us for part of the day.
- Mark your calendars for our annual fall farm gathering Saturday, October 27th any time between 2 and 8: food and drink, hayrides, pumpkin picking, horse rides, lawn games, campfire, and crafts! Meet your farmers and see your CSA farm!!
Fall Share 2018
Our Fall Share season is just a month away, so I thought I would set forth the details here in this newsletter in hope that you will join us. After our 18 weekly summer boxes conclude on Thursday, October 18th, we offer three bi-weekly full-bushel boxes of produce with the final one coming right before Thanksgiving. The delivery dates are Thursday, Oct. 25th, Thursday, Nov. 8th, and Monday, Nov. 19th. We use the same drop locations as we do for the summer shares. Here is what you can expect to see brimming the boxes:
|Root Vegetables||Storage Vegetables||Hardy Greens||Brassicas||Herbs|
|Turnips||Popcorn||Collard greens||Brussels’s Sprouts||Marjoram|
|Rutabaga||Dry Beans||Braising mix||Napa Cabbage||Rosemary|
and other treats such as honey and apples.
The price is $150 and can be ordered online through our website: earthdancefarm.net/csa-registration. You can pay online or send a check to the farm. We also offer the option for you to order any of the 3 boxes for $50 each if you do not want all 3. Please use the Miscellaneous option to pay online for this.
I hope you are enjoying all of our produce as we turn the corner from summer into fall. I am always amazed by the bounty and the variety of crops we are able to offer at different times during the growing season. We hope that you can continue to enjoy fresh produce from Earth Dance Farm through the Fall Share season!!
Crop of the week: Dill
The crop of the week here at Earth Dance Farm is dill. Also know as dill weed, this crop is most popular in Eurasia where both seeds and leaves/stems are used to flavor food. It has been used both in the kitchen and in the medical field for hundreds of years. A few of the health benefits that dill provides include helping to maintain bone health, promote digestion, relieve constipation, and even to prevent insomnia.
Foods that pair well with dill include potatoes, grains, creamy dressings, leafy greens, tomatoes, onions, and beets. Fresh dill is often added to seafood dishes, yogurt sauces, vinegars, potato salads, fresh-baked breads, and soup and it can also be used as a garnish similar to parsley.
Some recipes to try:
- 2 1/2 lb red potatoes cut into 3/4 inch pieces
- 1/2 cup celery chopped
- 1/4 cup yellow onion chopped
- 1 hard-boiled eg chopped
- 1/4 cup fresh dill chopped
- 1/4 cup mayonnaise
- 1/2 Tbsp Dijon mustard
- 1/2 Tbsp salt for boiling potatoes
- salt & pepper to taste
- Prepare and cut potatoes, celery, onions and dill.
- In a large pot, put cut potatoes into water. Add 1 tablespoon of salt and stir. Bring water to a boil and reduce heat to medium, cook for 20 minutes (check at 15) or until desired firmness is reached.
- Drain potatoes completely. Refrigerate until completely chilled throughout.
- Boil the eggs: bring water to a rolling boil, spoon each egg in, turn heat off and let them sit in the water for 10-12 mins. When time is up, spoon eggs out of the water, rinse in cold water, and put into a bowl and refrigerate until chilled. When they are completely chilled, remove shells and chop.
- Combine chilled potatoes, chopped celery, chopped onions, fresh chopped dill, chopped hard-boiled eggs, mayonnaise, and Dijon mustard. Add any additional salt and pepper to taste now or before serving. Garnish with extra dill sprigs. You can serve right away or chill in the refrigerator.
- 6 beets peeled and chopped
- 1 Tbsp oil
- 1 red onion minced. Can be substituted with yellow onion for a sweet result
- 1 stalk ribs of celery finely diced
- 1 carrot finely diced
- 1 clove garlic minced
- 3 cups vegetable broth
- 2 Tbsp apple cider vinegar
- 1 Tbsp fresh dill
- salt & pepper to taste
- Boil the beets in 3 cups of salted water for 20 minutes or until fork-tender. Strain the beets and reserve the liquid. Let the beets cool and then cut them into chunks.
- In the same pot, heat oil and saute red onion, celery, carrot and garlic until tender, about 6-8 minutes.
- Add the beet cooking liquid, vegetable broth, and apple cider vinegar
- Simmer for about 30 minutes. Add dill and kosher salt and black pepper to taste. For a smooth soup, strain the veggies out or keep them in for a chunkier soup.