We are not doing the CSA in 2027. It’s maybe just a year off, or maybe it’ll be permanent. If it was forever I’d write a big heartfelt thing. But it might not be, so I don’t wanna be all dramatic.
We’ll see what 2028 feels like, for all of us.
The boys took some photos today:
Hope to see you at the farm party or the farmer’s market or at a waterfall.
Until then, there is this:
Box 17
- Salad – I swore at this salad a lot this morning. This massages arugula.
- Not-Spicy Peppers
- Carrots
- Potatoes
- Brussels Sprouts
- Bonus Greens: How to Cook Your Brussels Sprout Tops!“
Along with your Brussels sprouts this week, you’ll find their leafy “tops”—the delicious, sweet crown of the plant that just got a boost of natural sugars from our recent frost. Because these leaves are light and tender while the sprouts are dense, always cook them separately so the leaves don’t burn. Treat the sprout tops exactly like a premium kale or collards: shred them into a quick garlic sauté, use them as a raw salad base, or toss them onto your baking sheet during the last 5 minutes of roasting your sprouts for a perfect, crispy finish. - Tetsukabuto Squash – store somewhere steadily cool and dark but check on it sometimes. Improves with age, until it doesn’t.
- Celeriac – you might want to research this one. It’s the alien looking thing,
- Onions
- Sage
- Green tomatoes – for the making of fried green tomatoes.
