Saturday, September 8, 2012

Sunday - Week # 15



Hi,

I hope you are doing well. Our small shares this week have yellow onion, pear tomatoes, green kabocha squash, sweet corn, red oakleaf lettuce, and yellow beans. Our full shares have all of that, plus additional squash, and sweet corn as well as orange yummi peppers, green kale, and okra. It is worth noting that we have the three sisters (corn, beans, and squash) in all of our shares this week--though it is certainly different than what the Native Americans grew, it's worth celebrating that we are still cultivating, and our land is still producing the same crops that have been grown here for so long--and best of all--we still get to enjoy them.

I would like to thank all of you who took the time to give us feedback through our survey last week--we had a great response, and lots of important information has been gleaned. I will write up a summary of responses this week, and probably include some highlights in the newsletters throughout the rest of the season.

New in the shares this week are our pear tomatoes, green kabocha squash, and red oakleaf lettuce. The pear tomatoes are juicy, flavorful, and conveniently sized for salads, pasta, pizza, or as a side to almost any meal. I think they are best roasted in the oven first--it enhances their flavor and juiciness. The green kabocha are anothe variety of winter squash. A few weeks ago I did a squash feature at Whole Foods Market, and offered green kabocha, butternuts, and acorn squash--and to my surprise--most people said the kabocha was their favorite. It has a smooth, moist texture, and a sweet, chestnut-like flavor--somewhat similar to the pumpkin, but more mild (in some countries, it is actually called Japanese Pumpkin). It is especially popular in Japan, where it is prepared all sorts of ways, but is commonly made into soup. The red oakleaf lettuce is similar to the butterhead varieties, and has a mellow flavor and a smooth texture.

We had a really great time at the Peak of the Season Farm Tours, and I'd like to thank everybody who joined us--it was a truly wonderful afternoon. I had to run around a bit, but it was a pleasure to meet so many of you, and show you around some of our farms. I hope you all had as great a time as we did.

We are still working on finalizing the details of the Winter CSA, but I can tell you that it will be $30/share, and we will only deliver them once every other week, starting the second week in November and going through the end of January. We are planning on consolidating all of our routes into a single one around Pittsbugh that we will do on Saturdays--which means it will not be available at every site we use now. Those are the main points, but I will get a lot more info to you once it is more finalized.

We are now done with all of the farm events we had originally planned for the season, but we are considering having an end-of-season Members' Dinner. If you have any suggestions or ideas for that, please feel free to contact me.

Please remember to return your bags.

As always, if you have any questions or concerns, feel free to contact me.

Enjoy!

-Mark


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