Notes from the field
Wednesday, Oct. 14
My Dearest VegHeads,
It brings me joy to see so many familiar names, as well as so many new names, on our CSA list! I was lucky enough to be at the store for most of the pick-ups last season. I still giggle when I think of the real-time feedback, including the groans when folks would open their boxes “Oh… yay… chard… again” and “There are just two of us and we are thinking the full share was a little ambitious” and the classic “I live with a Yankee who doesn’t eat his vegetables.”
I hope you all continue to talk to us about everything. How much you love, or don’t care for, what you’ve gotten. The different recipes you’ve tried. How you’ve been making friends and sharing the excess your family can’t get through. These are all things that we re-share to inspire other CSA members and our team. (Holly, I cannot tell you how many folks appreciated the tip on putting kale in the freezer so that it crumbles off the stem easier for smoothies.)
Speaking of inspiration, we are hosting a free Community Brunch next week on Saturday, October 24, where the PX Project will use ingredients from the farm store to prepare some bites for everyone to try and have copies of the recipes to take home. The chefs will also be available to answer questions. It will be a fun way to get your friends and family out to Finca. More information on all of our upcoming events can be found at www.smallplaces.org/events.
Big Hugs,
Nadia
What’s in this week’s share
For our full share friends, you’ll find radishes, okra, turnips, misome, bok choy, jalapeño peppers, herb mix, garlic, green beans, lettuce, and apples.
For our half share friends, you’ll find radishes, broccoli greens, turnips, misome, serrano peppers, yellow onions, butterkin squash, lettuce, and apples.
