CSA Week 19 - Putting the Frosting on the Cake

In this post…

Crisp fall morning at the farm

• Winter share
• Farm update
• In this share
• Carrot Jalapeno Soup!

As you know, 2018 winter shares are now available at Powisset Farm! There will be three Saturday pickups taking place from 10am-noon on November 17, December 1, and December 15. If you are interested, please sign up online and pay in the farm stand. Cost is $150.
2018 Winter Shares Here!

I think it was the busiest week on the farm in a couple months. After weeks of keeping our eyes on weather reports, the time has finally come to prepare for frost. Temperatures in the fields are often lower than local weather forecasts predict, so we covered most of our leafy greens before the weekend when the Dover forecast expected 39 degrees. We didn’t end up getting a frost, but the reemay will help the plants to grow anyway and protect everything when the thermometer is expected to drop near freezing this week.

Freshly cultivated fall lettuce

We also prepared for our annual HarvestFest that took place on Sunday. It was a great celebration of another excellent season at Powisset. Our events team put together an awesome array of activities and vendors for the whole family to enjoy. We were also able to debut a few crops that have just started to “come on,” or get mature enough to be eaten. Different varieties of radish and turnip were available in the farm stand, along with pumpkins, squashes, and caramel apples. It was fun being able to show off our property to hundreds of newcomers.

In this week’s share…

"It's alive!" -Towing the old tractor to be
displayed for HarvestFest

• Sweet potatoes
• Potatoes
• Garlic
• Leeks
• Radishes
• Arugula
• Lettuce
• Bell peppers
• Hot peppers
• Butternut squash

With only a couple weeks left in the summer share, there is no better time to try a new recipe with your fresh veggies before winter sets in. Thank you Shira for putting together another delicious-looking recipe!

Creamy Vegan Carrot Jalapeno Soup!

Ok! Time to shine the spotlight on the carrots!!! We have been gifted quite a supply in our recent shares!

Sure, they are delicious fresh, roasted, dipped in hummus or shredded into salad, but if you want to taste them in their glory, try out this creamy vegan carrot soup. The cashew cream adds protein and a velvety texture. This soup is seriously soul-warming with just the right amount of heat! 

Want to share something you’ve made at home? Send your recipes our way!

Shira B.

Creamy Vegan Carrot Jalapeño Soup!

2lb Carrots, sliced
2 thick leeks, sliced into 1/2” half-rings 
2 stalks of Celery, diced
4 cloves minced garlic
3 de-seeded, chopped jalapeños 
8 cups veggie broth (2 boxes)
1 c. Raw cashews 
EVOO, salt, pepper, thyme, bay leaf

Sauté the chopped leeks in olive oil & coarse salt until translucent (~5min). Add the minced garlic and celery and sauté for two minutes more. One softened, add the sliced carrots, jalapeños and vegetable broth. Bring to a boil, then turn down to simmer, uncovered, for about 45 minutes with one bay leaf. 
Meanwhile, Soak the raw cashews in water for about an hour. Drain in a colander and then blend until smooth with 3/4 cup of filtered water to make the cream. 
Once the vegetables in the soup have softened, use an immersion blender (or upright blender) to purée. Then mix in the cashew cream. 
Drizzle with olive oil and sprinkle with thyme and fresh pepper!!! 
Give it a try. You won’t be disappointed! 

Lastly, just because the leaves have turned doesn’t mean that things have slowed down at Powisset! We still have many events on the schedule, including Culinary Tour of China cooking class, and Boo in the Barnyard for the kids. Check out our events page to learn more and register!

Thanks so much for your continued support of our farm. It is such a pleasure to produce fresh, local, and responsible food for our community. We hope you enjoy the final weeks of the season! If you have any questions, comments, or recipes to share, please feel free to contact me at jhoodlet@gmail.com, or our manager Andrew Kelly at akelly@thetrustees.org.

Hope to see you soon,

Jeff Hoodlet

Farm Apprentice