In the share this week:
2 lbs scarlet turnips (pictured first)
2 lbs rutabaga (pictured second)
2 kohlrabi bulbs
1 fennel bulb
6 oz bag baby kale
5 oz bag spinach


Thoughts from Farmer Anna:
We've made it through another season! We've been growing and you've been eating these veggies for 26 weeks. That's half a year! I think we can all feel a bit proud of this accomplishment. Even though we've been growing for nearly 10 years now and many of you have been CSA members for a few years or more, it still feels like a big deal to make it through a season successfully. I bet you've tried some new veggies and cooked a few new recipes this year. One of the beautiful aspects of CSA is that it encourages you to step out of your food comfort zone just a bit. I still find it a bit thrilling to find a new way to enjoy a vegetable that I haven't particularly liked before. The more different kinds of veggies we eat, the healthier we are. And health is a huge driving force behind what we do here. Healthy individuals build healthy connections with other people and the environment and that helps our communities become healthier places to live. As our farm continues to grow, we are excited to not only share the best food we can grow, but also to become a gathering place to strengthen community bonds, and of course to have some good old fashioned fun!
Root vegetables are a staple of the late fall garden. In the share this week you have rutabagas, scarlet turnips and kohlrabi bulbs. All of these root veggies will keep for awhile in your fridge if you don't want to use them right away. Rutabaga in particular has a reputation for being a rather homely vegetable. Don't let its appearance fool you though! The flavor and texture of this veggie is wonderful in many soups and stews. We often use ours for a rutabaga gratin on the Thanksgiving table. I also love the idea of making it into a simple soup like the recipe below. Pureed soups are so comforting this time of year!
If you find yourself need something fresh tasting amongst all the rich foods of fall and winter, you could make a vinegary slaw with your kohlrabi and turnips. This would be a good addition to a Thanksgiving meal, as so many of the traditional foods lack any sort of acidity to balance the richness. The fresh bright flavors might just bring a little sunshine back into these darker days.
Well, that is all for now. We can't thank you enough for your support of the farm this year. We hope it was a good experience for you and we'd like to hear from you about how it went. Stay tuned for an end of the season survey and for farm updates throughout the winter!
Hope you all have a wonderful holiday season and winter!