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Monday, September 29, 2014

What's a Winter Share?



Picture this: a chilly fall day at the farm, leaves fully turning yellow and red and orange, the barn door wide open, filled with our farm crew layered in sweaters and jackets and hats and knit gloves with the little cap on them, turning them from gloves to mittens then back to gloves again.  Inside the barn is humming with people and the tables are packed with fresh, crisp greens, earthy roots and sweet squash.  Bags of onions and carrots and parsnips to one side and lettuces, kales and broccoli to the other as you pass from one table to the next.  With the twinkle lights on in the farm stand side of the barn, you are pulled in to take a peek at the special fall treats; apples and dry beans, pies and Powisset eggs.  

I love the winter share time of year.  Each pick up is like a small fall festival, our farm crew filling the tables with our abundance of winter veggies, our members happy to be at the farm in this beautiful time of year when the light looks different in the barn and we all slow down just a little to enjoy each moment of light as it moves across the fields.  Like the veggies that fill the share, each pick up feels nourishing, filling me with warmth and sustenance to help motivate me through the cold harvests and even colder mornings that are to come.

Join us this season for our winter CSA!  Find how much better kale and carrots taste when they are chilled by their first frost.  Roast cauliflower and turnips together as soon as you take the share home.  Hang with us at the farm on a fall Saturday, and be delighted if you get to the farm and we have hot cider to share, or taste the squash and whole garlic cloves fresh from the smoker that we will coax Allan to bring out to the farm again this fall.  

The winter share is four pickups between, October 25th and December 13th.  The atmosphere is festive; the share is abundant and thoughtful.  Many items are pre-bagged for you and there is always additional produce available in the farm stand for those of you making mashed potatoes for 50.  The share is full of things that will store for a long time and we provide a detailed guide on how to store the vegetables as well as some delicious recipes.  (the storage guide alone, is totally worth signing up).  
 
I hope you will join us for this year’s winter CSA.


Details on the winter share:

What’s in it (most likely):
Greens & more: lettuce, kale, broccoli, cauliflower, cabbage, radicchio, spinach, salad greens and/or arugula, kohlrabi, herbs
Roots: potatoes, sweet potatoes, beets, celeriac, carrots, turnips, rutabaga, storage radishes, daikon, parsnips
And: onions, shallots, leeks, butternut squash, popcorn, hot peppers, garlic, dry beans and more

The pick-ups are:
October 25
November 8 & 22
December 13

The cost of the share is $300
Please join us this season! You can sign up at the barn, or email meryl at: mlatronica@ttor.org


See you in the fileds, (i'll hopefully be wearing some awesome knit gloves!)

Meryl & the Powisset Farm Crew



Two more weeks of summer CSA:

We have two more weeks of the summer CSA to enjoy with you. (the week of october 6th is the last pick-up week). We hope you enjoy the beginning of fall on the farm!  As our summer season comes to a close, we hope you will reflect on your experience at the farm.  If you have anything you want to share, we welcome any feedback that may be helpful in improving our farm for future seasons. You can reach meryl at: mlatronica@ttor.org and tessa at: tpechenik@ttor.org


What’s in the share this week (most likely):

Full: lettuce, spinach or salad mix, bok choi or radicchio, kale or chard, carrots, potatoes, delicata winter squash, garlic, onions, tomatillos and hot peppers, celeriac and purple top turnips.

Small: lettuce, spinach or salad mix, kale or chard, carrots, potatoes, delicata winter squash, celeriac and purple top turnips, onions, tomatillos and hot peppers, carrots

pyo: pretty done for the season…see what you can find in husk cherries and in the flower garden

**next week: sweet potatoes, acorn or butternut squash, radishes, kohlrabi**




From the Powisset Farm Kitchen

This Thursday, October 2 | 5:30-7:30PM

SLAWS!

Enjoy coleslaw? 
Join Powisset Cooks! in the field for a short harvest 
followed by an exciting hands-on exploration in the kitchen with our Culinary Educator. 
You will learn new and easy ways to create exciting variations of the old standby. 

Here is the link to register for the class


 Please email Rachel if you have any questions: rkaplan@ttor.org

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