CSA Week 20 (of 24); Teetering between seasons

As we turn the calendar to October it’s really starting to feel like fall at the farm. The pigs and turkeys are fattening up, apples and potatoes fill the coolers, and the hills are dotted with flame-colored maple trees. Last night I lit the woodstove for the first time this season, which always feels like a turning point. And yet, the minestrone soup that simmered on the stove was a wonderful combination of the veggies of summer (zucchini and tomatoes) and those of fall (kale, carrots, delicata). The soup bridged the seasons, just as we are teetering between them. We are wrapping up the last of our summer work and beginning fall projects and cleanup. We are crossing our fingers that the last succession of sweet corn ripens, while also cheering on the brussels sprouts. The balance is roughly equal, just like the balance of day and night at this time of year. We’ll make this seasonal transition without regrets; happy for the buzz of summer activity and bounty of summer harvests, yet ready for the shorter days and cozy nights of fall.

Cheers

Norah and the Sweetland Crew

Week 20 Harvest

What’s Cooking This Week

You can find ingredients for all of these recipes in our farm store! We source meats, dairy, grains, beans, sweets, and more from local and sustainable producers. Don’t forget to use your CSA member discount by entering your account phone number in our POS (member discounts are automatically applied to LocalLine purchases for off-farm delivery). Have a recipe you’ve been loving? Share it with us and we’ll feature it here!

• Carrot Rosti

• Rutabaga Shepherd’s Pie

• Sauteed Radishes with Brown Honey Butter

• Spinach Cheddar Egg Bake

• Candy Roaster 4 Ways