Today is the final day of Fall Shares. We will deliver weekly Fall Shares to all sites today (Tuesday, November 20th). Pickup hours will remain the same.
Winter Share pickups begin the week of January 7th, 2019. Winter Members will receive informational email and reminder prior to this week.
This Week's Vegetable Harvest:
Butternut Squash - from Big Patch Farm's Amish Community Growers, Platteville, WI
Bag of Mixed Roots
Fresh Thyme and Rosemary
Frozen Blueberries - from Klug Farms, St. Joseph, Michigan
Farm Photo Journal
Thank you for making us your farmers and for supporting the growth of local, healthy food in 2018.
In this season of sharing, we wanted to share how your CSA commitment gives back throughout the year. Your support allows us to donate produce that would otherwise go uneaten.This year,we donated over 8000 lbs of fresh, organic produce! We did this through weekly donations to theLibertyville Township Food Pantry, at theOak Park Farmers' Marketand with the help of over 130 volunteers who participated in the weeklyGleaning Program. Run in partnership with the Liberty Prairie Foundation, the Gleaning Program harvests and donates our produce to variety of local food pantries and community groups.
Next spring, we hope to plant a “Gleaning Garden” for the Liberty Prairie Foundation’s Gleaning Program. This garden of spring crops will be ready for harvest in the late spring and early summer when crops available for gleaning are typically less plentiful. Volunteers will harvest, wash, and pack these vegetables for donation to community partners. The Liberty Prairie Foundation is fundraising $3,000 to launch the garden. Money raised will go toward purchasing the supplies for the garden, staff time to plan, manage, and maintain the garden, and transportation costs for donation deliveries. To learn more and make a contribution, pleaseclick here.
Thank you to those who volunteered time to glean the harvest, donated their CSA shares to others, and supported our work!
Wishing you a happy and peaceful Thanksgiving, ~ Jeff, Jen, Owen & Gavin Miller
White Bean, Kale and Roasted Vegetable Soup- Here's the recipe for the soup I made for our farm crew's last day on the farm and for our teacher's Thanksgiving luncheon. I offered parmesan cheese on the side for a topping.
Nonstick vegetable oil spray 3 medium carrots, peeled, quartered lengthwise (feel free to add an additional root, too) 2 large tomatoes, quartered (I used a couple I’d frozen this summer) 1 large onion, cut into 8 wedges (I used 2 leeks instead) 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges 6 garlic cloves, unpeeled 1 tablespoon olive oil 6 cups (or more) canned vegetable broth 4 cups finely chopped kale (spinach could work, too) 3 large fresh thyme sprigs 1 bay leaf 1 15-ounce can Great Northern beans, drained
Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.
Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Reduce heat; simmer uncovered until kale is tender, about 30 minutes.
Add beans and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.) (Source: epicurious.com)