Week 5 Newsletter & Recipes Has Arrived!
Get the MOST out of your CSA & Harvest Card.
Eat Healthy - Eat Local
It's WEEK 5 of our Fall/Winter CSA!
WE ARE SENDING THIS TO ALL 2018 CSA MEMBERS AND! HARVEST CARD FOLKS!. FIND PROMO CODES AND FARM THANKSGIVING OFFERINGS FURTHER IN EMAIL.
- Thanks Mike
Hope our Winter Members have gotten this part of instruction down pat by now, but here it is just in case ;-)
Please pick up on Tuesday's from 1-6 at Woodbury Floral Designs,
15 Hollow Rd. Woodbury.
You can either park across the street or on the side of the building.
IF you can not pick up- please call us at 203.266.9149 to make other arrangements. All baskets not picked up will be donated to the Woodbury Food Bank.
If you have not done so yet, please install our app AND request to be a part of our private Facebook group.
APP This will be used to alert our members of any important information, and will also connect with our You Tube channel, Recipes, and a special CSA member login area that you will get a password for.
I-phone users- get the app here
Android Users- download it here
Facebook group, it's a quick way to share information, recipes, farm news and more!Click here and ask to be added!
Some things we have found that will aid in your CSA experience:
a good recipe tool- we use allrecipes.com very often
a sharp knife
a box grater (I have used mine way more than I ever thought)
good olive oil and balsamic vinegar (garlic vinegar and apple cider would be good as well!)
An open mind! Just because you don't like a veggie prepared one way, doesn't mean it won't be a family favorite a different way!
Summer 2019 CSA EARLY Discount
Our Next CSA
Have you given thought to signing up for our next CSA? If you have we thank you. With all the expenses we are acquiring in the land purchase and land improvement for an exciting 2019 CSA season; now is a great time to sign up! Use promoat checkout "thankyou35"* for a one time $35.00 savings off any CSA size. Also check out the Summer and Fall combo plan too!
Thanks for your support!
*valid for November only
LARGE WHITE BREASTED FRESH LOCAL TURKEY
T hese large white breast turkeys are raise on a organic diet. Terrific for Thanksgiving! The weight of every bird varies. We are taking orders until capacity is reached. Call to Reserve yours! 203-266-9149
Cost: $6.00 per lb.
Be Farm Thankful
A Locally Inspired Ingredient Basket - Thanksgiving
OPEN TO EVERYONE
Show your local farm support by creating a Thanksgiving Dinning Table chock full of our local produce!
Grown responsibly by our family to yours'. What a great way to show your dinner guests how much you are thankful for local agriculture! Join the community involvement of CSA, even for one week. It is great for all of us, farmer, individual, economy, and of course the planet! This basket includes many of the traditional New England feast favorites! Take the basket and all, these baskets are hand crafted out of maple in Pennsylvania. A great basket to visit the stand with next summer too.
* Note: Baskets MUST be PICKED-UP at Woodbury Floral Designs, 15 Hollow Road, Woodbury CT * Pickup between 1-6 pm Monday, November 19th. If Shipping is selected at checkout charges will be added. The produce will ship Monday the 19th - USPS Priority two day shipping will be used. (Eggs will be substituted for a Seasoning)
Arethusa Dairy Bundle Bag -Thankful Local Farm Love!
Perfect Addition to Our Be Farm Thankful Produce Basket
Local Pickup ONLY - Nov 19,20th 1-6 pm - 15 Hollow Road, Woodbury CT
Arethusa Dairy is a terrific dairy and farm operation! We are proud to be able to offer their quality old world style dairy products with our produce.
These items will await your pickup the week of Thanksgiving (see location and times above) in a The Farm thermal handle bag.
2 Containers of Cultured Butter
1 QT Half & Half
1 Bottle Eggnog
2 Wedges of Cheese - YOUR PICK!
2 Pints Ice Cream - YOUR PICK!
Attention: CSA Summer, Fall, or Harvest Card Holders
USE PROMO CODE "THANKS"
SAVE 10% off any floral arrangement*!
*some exclusions apply
Flowers for Thanksgiving
Centerpieces help set that Holiday mood perfect on buffets, kitchen islands, or dining tables for Thanksgiving enjoyment and beyond.
Let Amanda create one just for you, choose from:
Two candle, low greenery, with Autumn themed flower/color centerpiece (pictured).
One candle smaller sized centerpiece with similar features of above (not shown).
Floral Arrangement in Low Glass Cube
Floral Arrangement in Medium sized Glass Vase
Bouquet for your vase at home
Other- Please detail what you maybe looking for and Amanda will get back to you with a quote
For home delivery (area towns of Woodbury) or special floral requests (subject to price change) please call 203.266.9149. Floral arrangements are created by Amanda of Woodbury Floral Designs, LLC.
COST OF FARMING
Farming isn’t cheap; we need your help to keep farming! Have you ever tried growing vegetables? Did your gardening experience leave you with a terrific feeling of raising your own food? Did you taste the difference from store bought produce? Was it a great experience but, a lot of work for what you got back? Did it rain too much? Or maybe it was dry and things shriveled? We listen to many of our customers talk about their growing experiences like these mentioned. At the end of the conversation we frequently mention; “that’s farming; now imagine doing that and trying to make a living doing it. We’re either crazy or love what we do, maybe both who knows!”
Farming has all the regular business expenses like, insurances, capital investments, labor, shipping fees, utilities, excreta. Unfortunately, farms in most cases, have even more operating costs than most “regular businesses”. Cost of Goods (COGS) are frequently much higher or simply not applicable for other industries such as, equipment repairs, tractor fuel & oils, seeds, fertilizers, Mother Nature’s fury impacting yields (yes, these are not Made in China inventory items by far!), extra long days working 7 days a week… it keeps going. HOWEVER! We love what we do, yet it isn’t as easy as “planting seeds and picking things” as the general public may think. We love to help educate on an agricultural basis to whomever is willing to listen to the plight of the American farm vs. what the public may think happens.
Keeping our mind on our community.The Next Generation of Farmers
Helping Our Local School District; One Receipt at a Time.
Our little girl is now in Kindergarten! Help us help the Mitchell Elementary School PTO by collecting Labonne's receipts and Box Tops for them! It's an easy way to help the school raise money- we have an envelope on the front counter if you would like to help out.
Thanks in Advance, Mike & Amanda, Madelyn & Fenway too!
18 Easy Ways to Cook With Turnips
18 EASY WAYS TO COOK WITH TURNIPS
One of fall's most overlooked and under appreciated root vegetable, turnip roots make for stand-out gratins and are ideal for roasting or stewing. Both the root and flavorful greens are edible.
Turnips (what look like creamy white, oversize radishes) become mellow and nutty after roasting. Sage and browned butter are a classic pair that enhance the vegetable here; be sure to toss with the turnips just as they come out of the oven. Transform leftovers into soup by pureeing with warmed chicken stock and a splash of milk and finishing each serving with a drizzle of sherry vinegar.
What's in The Basket?
Week 5 of our Fall - Winter Ingredients
Purple Top Turnip with Greens
Maple Granulated Sugar
IMPORTANT! - Week 6 PICKUP IS MOVED TO MONDAY & TUESDAY
MONDAY - TUESDAY MEMBER PICKUP
TUESDAY - THURSDAY & SATURDAY PICKUP
Hold UP now...
Don't start thinking what you "don't eat"; we know not everyone maybe used to some of these items... BUT! your adventuresses right? Check out some simple but tasty recipes we've posted just for you!
Always available on our app - or website. Check out our blog "The Farm Beet"
It's on the footer of every page of our website if you get lost ;-)
Here's a taste of the recipes and a link for your convenience.
ARUGULA AND PEAR SALAD
1/2 cup walnut halves
5 to 6 cups arugula, cleaned and dried
1 Bosc thinly sliced
3 tablespoons extra-virgin olive oil, eyeball it
Salt and freshly ground black pepper
8 ounces Gorgonzola (get a piece that will crumble easily for you) or blue cheese crumbles
Toast nuts in small pan over medium heat until fragrant. Cool.
Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.
KALYN’S STUFFED CABBAGE CASSEROLE
Basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef and brown rice cooked in tomatoes then topped with melted cheese.
2 tsp Essex olive oil, divided
1 lb. The Farm’s ground beef
1 large The Farm onion, chopped fine
1 tbsp finely minced The Farm garlic
1/2 tsp. The Farm dried thyme
1 tsp sweet The Farm Hungarian Paprika
salt and fresh The Farm ground black pepper to taste
1 1/2 heads The Farm green cabbage, coarsely chopped
1 can (14.5 oz.) petite dice tomatoes with juice
1 can (15 oz.) The Farm’s tomato sauce
1/4 cup water
2 cups cooked brown rice
2 cups low-fat mozzarella cheese
STUFFED SAGE CARNIVAL SQUASH
Carnival squash. Have you heard of it? I had never! It came to me on a chilly, leafless and blustery day, neatly packed in my CSA box. Speckled, mostly green and yellow, with odd pools of vibrant orange marked it's skin. Carnival squash is probably most akin to acorn squash, but delightfully unique in its own way.
This little guy is lovingly filled with only the most scrumptious of autumn goodies. Honeycrisp apples, earthy sage, crunchy pepitas, silky red chard, Field Roast Smoked Apple Sage Grain-Meat Sausage, and pumpkin. Oh yes, we are now filling winter squash with pureed pumpkin.
1 carnival or acorn squash, halved
1 Tbsp. olive oil
1 red onion, diced
3 garlic cloves, minced
1 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 tsp. ground sage
1 small apple, diced
1 Smoked Apple Sage Field Roast Grain-Meat Sausage link, diced.
4 large kale or swiss chard leaves and stems, chopped
1/2 15 oz. canned pumpkin
1 Tbsp. maple syrup
2 Tbsp. pepitas
Preheat oven to 425 F. Cut the squash in half lengthwise and scoop out the seeds. Place face down on a baking sheet coated with a nonstick cooking spray. Bake at 425 F for about 30-40 minutes, until tender when pierced with a fork.
Meanwhile, in a large rimmed frying pan, heat the olive oil over medium low. Add the onion and garlic. Sauté until fragrant, about 5 minutes.
Now, stir in the salt, pepper, and sage. Add the apple, sausage, and kale. Sauté over medium heat for about 5 minutes, until the kale is wilted.
Add the remaining ingredients, mixing well to combine. Stir occasionally while over medium heat for about 8-10 minutes. The apples should be softened but not cooked through. Remove from heat to rest, until the squash is done baking.
When squash is done, keep the oven on, and divide the stuffing evenly between each squash half filling the center. Place back in the oven for about 3 minutes to heat through.
MOROCCAN SWEET POTATO SALAD WITH CANDIED WALNUTS + MAPLE DRESSING
BAKED FUJI APPLES
A fast and easy way to cut hard winter squashes!
Thank you for your support of our Farm. We are excited to begin a new season and glad you're along to watch how we GROW
[The Farm @ Woodbury Floral Designs], [15 Hollow Rd. ], [203.266.9149],