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Late Summer Warmth Creates Bounty!

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Late Summer Warmth Creates Bounty!
This Week's Vegetable Share Harvest:
  • Salad Mix
  • Arugula
  • Broccoli
  • Celery
  • Fresh Ginger
  • Green or Purple Bell Pepper
  • Eggplant - Big Patch Farm's Amish Community Growers, Platteville, WI
  • Beefsteak Tomatoes
  • Carrots
  • Leeks

This Week's Fruit Share Harvest:
  • Red Raspberries
  • 'Cortland' Apples
  • 'Bosc' Pears
  • 'Bartlett' Pears
What's New at the Farm Stand
  • Mums! - For a limited time, we're offering 14' mums for outdoor autumn decoration grown by the Amish Community Growers. Grab them while you can and never fear, there are more autumn treats to come!
  • Masks: We ask that you please wear a mask while inside the farmstand. Thank you!
  • Hours: Open daily, 7am-7pm 
Farm Journal
Good evening from the farm!
Despite the fact that we'd started making fall soups last week, the warm weather has returned! Just in time for the warmth, we're harvesting beautiful greens for this week's share, so you have ingredients for both an autumn soup and a late summer salad combination.
Speaking of seasonal foods, last Friday, we held our "last days of summer" themed potluck with the farm crew. In fact, the pictures included in this week's newsletter feature the many dishes made by our talented farm crew members.
Their cooking creativity was inspiring! From Abbey's sweet peach shortcakes to Katie's carrot ginger soup and apple pie to Peggy's broccoli salad with warm dressing and many other delicious dishes, late summer and early autumn seasons were beautifully represented.
The team shared cooking tips and recipes with each other, as we recounted stories of shared celebratory meals with family and friends. Throughout the pandemic, we acknowledged just how meaningful it feels to share a meal together. We value the time we spend with our team, and we love getting to know more about them as people. Our team is made up of truly caring, passionate, inspiring people who care deeply about each other. Together, we cherished the literal fruits of our labor, which is essential to celebrating the hard work that goes into farming together each day.
As we ate, we also reflected on our members and how generous you are with your cooking knowledge. So, we wanted to give a shout-out to CSA members that share their inspiring recipes and sometimes, even creations with us and our team. There are few who appreciate the effort, time, and love that goes into making food for others more than your farmers!
Thank you for your heartfelt emails, inspiring conversations, and sharing your delicious creations. They are truly enjoyed and appreciated!
Rather than taking an after-lunch nap (as we were all inclined to do!), we returned to the afternoon harvest. The most frequently asked question after farm potlucks is: when can we do this again?! The question always leads to a lively discussion, developing the next potluck theme based on what delicious meals we can create from that season's harvest. We hope you're similarly inspired by the seasonal foods in this week's "last days of summer" themed farm share! 

Warmly,
~ Jeff, Jen, Abbey, Ben, Arlet, Peggy, Katie, Laura, Owen, Silas and Lucas
Notes from the Farm Kitchen
Members will receive a green or purple bell pepper this week, as they are both actually in the unripened stage of bell peppers. Our green peppers ripen into orange, yellow and bright red peppers, while the purple pepper variety ripens into a deep mahogany shade of pepper. Peppers are so versatile they can be enjoyed in all of their stages and hues.
We're again sharing carrots with members this week, as we had a wonderful late summer carrot harvest filled with plenty of hugging carrots (pictured above). If you have carrot tops remaining from these or last week's bunch, here are few ideas to use in your kitchen. Carrot tops are also a huge favorite of horses, chickens, goats, and pet rabbits so don't hesitate to share!
Red Raspberries are making another appearance, to our surprise! These little gems were unexpected as ripening generally slows with cooler weather. However, the recent warm sunshine-filled days helped to provide a boost of warmth. We encourage you to enjoy them soon, as they won't store beyond a few days.
Reserve Your Local, Pasture-Raised Turkey for Thanksgiving

Reserve a local, pasture-raised, organic-fed heritage turkey for a special Thanksgiving dinner from our friends at All Grass Farms.

Farmer Cliff raises Broad Breasted Bronze turkeys which are moved to pasture at 3 weeks of age.  They are free-range in and around portable shelters with their shelters being moved daily.  They are fed certified organic, non-GMO feed mixture from day one with no antibiotics or growth hormones.  They are processed at 17-19 weeks for maximum flavor and they are humanely processed at local, family-owned USDA inspected facility.

Weights range from 12-25 lbs. We will do everything we can to provide you with a turkey in your desired weight range. Turkeys are frozen and packaged in a vacuum-sealed bag. Heart, liver, neck, and gizzard included inside each turkey.

Reservation: $35 deposit per turkey due at time of order.
Final Price: You will be invoiced with your total at $7/lb (less your deposit) due upon pickup.

Turkeys will be available for pickup from the Grayslake farm on Saturday, November 13 and Sunday, November 14 from 7am to 7pm. 

Place your reservation here. Please contact Jen with any questions. Thank you for supporting local farmers!
Seasonal Recipes in the Farm Kitchen

Massaman Curry with Eggplant and Broccoli 

Creamy Celery Soup

Baked Pears with Walnuts and Honey

Healthy Apple Muffins

Carrot Ginger Soup

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