Tewksbury Grace Farm

Hello Friends,

Another mild week to harvest our gorgeous fall crops…how pleasant! It is already near the end of Tewksbury Grace Farm CSA! Oh nooooooo! Tomorrow will be week A half share members’ last pickup and delivery for the season. Full share members and B week members will look forward to the last delivery on December 4th. We hope to have a winter delivery in late January to those CSA members interested in stocking their winter pantry with healthy organic foods. We will contact you after the holidays to see if you are interested, and for what is most likely a one-time delivery. It will be chock full of delicious items like potatoes, winter savoy, pickled ginger, dried beans, tomato salsa, dried shiitake, onions, fruit jams, fruit leathers, red cabbage, and much more .

As our season draws to a close, we want to thank all of our members again for supporting our farm. We are proud to bring you delicious, healthy food, grown with respect for the environment and all living things that share this place with us. As a Tewksbury Grace Farm CSA member, you have made a choice to eat food that comes from a small-scale, sustainable farm. We hope you have enjoyed all the unusual and heirloom varieties of vegetables that we feature. By being part of our CSA, you have chosen mindful and healthful eating over convenient eating; you are saving money and creating family time by not eating out as much; and you are reducing the need for the industrial agriculture model and all of its problems. Thank you!

NOTE: Half share members will have a FROZEN item in your bag this week so please plan to pick up your bags promptly!

The farm is starting to wind down as we harvest the last of the field vegetables this month. We have another beautiful bag of produce this week for you to look forward to:

·Red cabbage -- big and robust flavor

·Brussel sprouts - - are these phenomenal or what? You can pick the sprouts and store them in a bag if you don’t have room for the stalks in your fridge.

·Kale bunch - - spectacular array of purple and dark blue leaves.

·Leeks - - please make sure to use these in something besides potato leek soup! They are wonderful just lightly sautéed with any vegetable. They have a sweet nutty flavor that can get lost in heavier dishes.

·Fennel - - this is the last of Leah's favorite Italian vegetable. We are including a link for a fennel relish recipe in the rare event that you may have a fennel left him last time! We are having fennel stock canned this month for soup making later this winter. http://foodinjars.com/2013/06/grated-fennel-relish-recipe/

·Sweet potatoes - - the absolute best way to have these is to: 1. Scrub them gently. 2. Trim off as little skin as possible 3. Cut into chunks and, 4. Roast at 400 with butter and salt and pepper, turning occasionally until roasted a caramel brown (45-60 min). Just out of this world. You will find many colors of the rainbow in your sweet potato bag.

·Red and yellow onions

·Savory seasoning jar - - this is a blend of our own dried herbs, mixed with salt and pepper and used as a tasty seasoning on most foods.

·Frozen heirloom tomatoes (half share members) OR Turnip/radish bunch and Hon tsai tai (a dark Asian green –chop and flash sauté for just a few moments until slightly wilted) for full share members

·Colorful cauliflower mixed bag

·Mini salad in a bag - - a blend of small head lettuces with some chard leaves, parsley, & a mint sprig, to make a lovely herbal salad.

Wishing you a happy family holiday next week. With this round of TGF produce coming your way, combined with your culinary talents, we’re certain that you will have the tastiest and loveliest food dishes to share with your loved ones!

Leah and Johnny