Tewksbury Grace Farm

Hello Friends,

The week started off with a windy Sunday, when we were trying to add protective agricultural row cover over our crops in anticipation of colder weather; imagine billowing giant sails and two farmers trying to tame them!.  Our late-summer planted radicchio makes its fall debut this week; this is an Italian chicory-style radicchio with long green and gorgeous red leaves.  You will still get tastes of warm weather with the last of the fresh ginger (remember to put in the freezer if you are not using it soon – you can then grate it frozen into savory dishes. We always recommend preparing ginger fresh though! We are making a batch of candied ginger this week for tea and snacking), cilantro (can you believe it!) and frozen heirloom tomatoes.  We are being pushed into the barn earlier every day with the longer nights and time change upon us.  Please note that we often combine different items to save on packaging. Every delivery, please remember to pick up TWO bags with your name on them. We will try to have them stapled together.

Here is what you will find…

• Ginger– Fresh baby ginger. Please read bag label on how to prepare. Use soon. Amazing and beautiful island treat! Last of the season.
• Black Raspberry Jam – practically wine in a jar…a rich berry delight.
• Head Lettuce -different varieties of bibb and romaine.
• Parsley
• Fennel – two small bulbs each. The lack of rain in Sept. really stalled the growth on these gems, so sadly they are small. Fennel is probably Leah’s favorite Italian vegetable. … so crunchy and juicy and licorice-y. Plan on using the fresh fronds chopped in salad or simmered in a tasty soup broth.
• Spinach Bunch
• Winter Squash – don’t let these eye-catching squashes remain a table decoration! These are not meant to store long. They are sweet and nutritious – cut in half, de-seed, add butter and a drizzle of maple syrup and roast in the oven until tender. Mmmmm.
• Yellow Onions
• Frozen Tomatoes –back when we had lots of field fresh heirloom tomatoes (sigh), we chopped up extras and froze them in anticipation of our fall CSA members! Great for soupmaking or a fresh sauce.
• Gold Beets –alas, the beet leaves are not as lush as spring….mostly beet, less leaf this time. Still delicious.
• Dried Shiitake –we always recommend storing dried products in airtight mason jars. Many ways to use these. Intense flavor.
• Red Joi Choi –beautiful. Best chopped and flash sautéed with oil of choice and seasoning.
• Radicchio – These rank a close second to fennel in how much we love them! We would recommend chopping these greens (use all but the very ends!) and adding them to browned garlic and onions (just enough to wilt), tossing with fresh pasta and olive oil and parmesan and chopped sundried tomatoes. Add a healthy dose of seasoned salt and pepper. My goodness.
• Cilantro – snuck in late this fall...no hard frost to burn them. Lucky us.

Enjoy!

Johnny and Leah