This week in the garden
This is the final week for all Bi-weekly Group A members! I so hope you enjoyed being part of our CSA program this season. The local support means so much to me, my family and our third generation farm. A huge thank you for being so awesome!

This heat is relentless… at this point in the season I’m feeling pretty tired and this heat is a bit of insult to injury BUT at least things are growing like crazy? I told Mathias that this heat is somewhat of a gift to us because we are usually so busy with the farm  and his carpentry company in the summer that we miss out on lake trips and other warm weather activities… so as things slow down in the garden, we’re getting out for swims and having some warm weather leisure time with the kids. It’s pretty awesome. Summer revisited 🙂

Svea was helping me harvest the rest of the pumpkins and butternut squashes on Sunday. She did great. As the afternoon turned 32 degrees (??) I headed back out to tackle an area of the garden that didn’t get smother cropped properly this summer due to the wet weather. It is never good to over cultivate soil (as it pulverizes soil, making it into smaller particles and causes compaction) however, I have an overgrown area right now that we ploughed and on Sunday I attempted some roto-tilling. I managed 2 passes on the beds with the rototiller over a few days and now the plan is to plant fall rye and harrow it. I need to get something growing there other than weeds if I plan to use that plot next season. Next up is seeding the fall rye before rain. This will survive over the winter and will be the first thing up in the spring. I will then incorporate it into the soil next spring.

We are collaborating with Wilkies Bakery to offer a delicious local Thanksgiving Dinner in a basket… “Everything but the Turkey”. Check it out below and let me know if you or someone you know would like one!

Everything but the Turkey

This Week’s Share
1 bunch Leeks
1 bunch Parsnips
1 Squash – choice of Kuri, Butternut, Festival and Sweet Pie Pumpkin
1 bunch Carrots
1 bunch Radish
1 Pattypan Squash
1 Pepper
1 bag Lettuce OR Arugula OR Spinach
Large ONLY: 1 bunch Kale, 1 Onion, 1 pint Cherry Tomatoes



Butternut Squash Polenta with Sausage (from the New York Times)

  • 1 ½ teaspoons kosher salt, more as needed
  • 1 bay leaf
  • 1 cup fine polenta (not quick cooking)
  • 5 ounces seeded and peeled butternut squash, coarsely grated (1 cup)
  • 3 tablespoons unsalted butter
  • Black pepper, as needed
  • 1 tablespoon extra-virgin olive oil, more as needed
  • 1 ½ pounds sweet or hot Italian pork sausage, sliced into 1/4-inch rounds
  • 2 teaspoons minced rosemary
  • 1 teaspoon fennel seeds (optional)
  • 2 small onions, peeled, halved, and sliced into 1/4-inch half moons
  1. In a large pot over medium-high heat, combine 4 1/2 cups water, the salt and the bay leaf. Bring to a boil. Slowly whisk in polenta. Stir in squash. Reduce heat to medium-low and simmer, stirring frequently, until polenta and squash are very tender, 20 to 30 minutes. If the mixture gets too thick while cooking, add a little more water to the pot. Stir in butter and black pepper. Taste and adjust seasoning if needed.
  2. While polenta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage, rosemary and fennel seeds if using. Cook, stirring occasionally, until the meat is golden and cooked through, 7 to 10 minutes. (Do this in batches if necessary, adding oil if the pan looks dry.) Transfer to a paper-towel-lined plate.
  3. Add more oil to the skillet if it looks dry, then add onions. Cook, stirring occasionally, until onions are tender and golden, 10 to 15 minutes. Return sausage to pan and stir to heat through. Spoon polenta into bowls and top with sausage and onion, garnished with rosemary if you like.