Tewksbury Grace Farm

Hello Friends,

DANG!  It has been a cold week.  We did a lot of our harvesting before the hard freezes, but the cold weather has been great for some of our crops.  This week is the premiere of our Brussel sprouts, which sweeten when they get a light freeze, as their starches are converted to sugars.  You will also get some carrots that are a late season treat for us, as they barely had enough time to mature to a reasonable size… but oh so sweet!

Also new this week is some heirloom popcorn that we trialed this year…we have been sampling a lot while shelling it…yummy! And so beautiful.

This is our farewell CSA delivery, so we have lots of lovely items. We can assure you that if you dine on TGF vegetables and fruits during the holidays, you’ll always feel healthy and satisfied. Thanks for your pledge to our farm this fall season!

 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…

• Joi Choi– a big juicy stir fry Asian choi.
• Blackberry Jam or Elderberry Jelly  – practically wine in a jar…both rich berry delights.
• Ruby Currant Jelly – reminiscent of cranberry.
• Head Lettuce -different varieties of bibb and romaine.
• Popcorn – both on the cob style and loose. A new keeper in the TGF fall foods inventory! Make sure to read the how-to-prepare label. Really pleased with this fun new crop.
• Sweet Potatoes – in the onion bag. Our harvest this year was small, sadly .…on the up side, not a single tuber was gnawed on by any pesky critters…a resounding thank you to our resident black rat snakes and milk snakes. So here’s the deal: b/c we could only include a sampling of sweets and we want you to taste them by themselves, we highly recommend simply washing the tubers, slicing them into thin small medallions (LEAVE the skin on! It adds superior flavor to the cooked sweet, not to mention rich in vitamins). Sauté on high heat with minced onions, olive oil until seared and tender. Sprinkle liberally with sea salt and cracked peppercorn. Perhaps a pinch of rosemary. Oh. My. Goodness.
• Brussel Sprouts- fresh and tender. We recommend browning butter in a skillet, throwing the plucked sprouts and sesame seeds in and rolling around on high heat until slightly seared. Add a bit of fresh orange juice. Simmer one minute. Turn off heat and let steam for 2-3 minutes until bright green and tender. Yeah.
• Cabbage Medley – a stunning trio of a purple green savoy, a super crinkle savoy, and a small red cabbage. All will keep for several weeks in the fridge as you find delicious ways to cook or slaw them.
• Yellow Onions
• Radicchio/Endive bunch – This is a bitter green medley…pale green leaves with lovely red flecks. A true Italian traditional winter ensalata. 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. Mange!
• Microgreens – last indulgence of these specialty greens as winter rolls in.
• Carrots – a gorgeous rainbow medley of carrots…so sweet and crisp. On the small side…again, due to our dry late season conditions. Really should be eaten raw!

Enjoy! And aloha until 2015,

Johnny and Leah