:: Quick update from the farm ::

Well folks, this is the final pick up for the season. I sincerely hope that each and everyone has enjoyed the Community Supported Agriculture experience. Comparing year to year, I would say this was probably the best year in terms of production. We had fabulous weather – nothing extreme – and even now we have not really had a frost and so there is still the odd tomato growing. What was also noticeable was the enthusiasm and steady feedback from our members! Lots of questions, comments, stories of fabulous meals and experiments. This makes all the difference and so I want to thank this fantastic group of CSA members for making this season such a success.

Tomatoes still hang on the vine untouched by frost in the kitchen garden.

Tomatoes still hang on the vine untouched by frost in the kitchen garden.

What’s left for me until the snow flies? We’re out prepping soil for garlic planting, which will happen in the next week or so. There are still carrots and beets to harvest as well as more winter squash. I have 4 more farmers’ markets this month to attend. Eventually I will be at the Carp Farmers’ Christmas Market at the beginning of December and then it’s on to planning for 2016 and seed orders will go out before Christmas!

IMG_20151007_123219:: This week’s share of the harvest ::
Weekly only: Spaghetti Squash
Bi-Weekly only: Butternut Squash
1 Pie Pumpkin
Choice: Delicata or Acorn Squash
1 Box Carrots
1 Box Parsnips
1 Bunch Siberian Kale
1 Bunch Parsley

IMG_20151007_122742:: How to use this week’s share ::

A market customer told me about how she mashes parsnip with pear. I have never tried it before but this sounds like a super delicious Thanksgiving side dish. Here’s another idea for those parsnips… a soup! Our leeks were too damaged by leek moth this season but visit any local farmers’ market and you can find some great leeks at this time of year.

Creamy Parsnip Soup from Martha Stewart


  • 2 tablespoons butter
  • 1 pound prepared sliced leeks (2 cups)
  • 1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
  • 2 apples, peeled, cored, and cut into 1-inch pieces
  • 1 medium baking potato (about 1/2 pound), peeled and cut into 1-inch pieces
  • 1 can (14.5 ounces) reduced sodium chicken broth
  • 1/2 cup heavy cream
  • Salt and pepper
  • Leek garnish (see below)
  1. Heat butter in a large pot over medium heat. Add leeks (reserving 1/2 cup for garnish). Cook, stirring, 5 minutes.

  2. Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.

  3. Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream. Season with salt and pepper. Serve with Leek Garnish.

  4. To make leek garnish, in a large skillet, heat 1 tablespoon butter over medium-high. Add reserved 1/2 cup leeks; cook, stirring, until golden brown, about 3 minutes.