Wednesday, October 28, 2015

Big Red Farm Share, October 30 -- last share of 2015!

Hello friends,

Our 200-year-old sugar maple
in its annual autumnal splendor
The good news is we WILL have farm shares this week!  The bad news is, this really is the last week.  This brings us to a couple of brief housekeeping items:
  • BAGS -- Please take a look around your house and bring back any lingering farm bags this week!  As for the bags your shares will be in on Friday, Lawrenceville School folks can return them to us either at Reynolds House or to Jake's classroom in Pop Hall.  Non-L'ville-affiliated members can either bring a non-farm bag to take your produce home in, or drop the bags by the farm anytime you're in the neighborhood.  Thanks for your attention to this matter!
  • BRF ACCOUNT BALANCE -- a few of you may finish out this season with some money left over in your Big Red Farm account.  I'll email you individually sometime next week to let you know who you are, and how much remains.  These funds will roll over to the 2016 season, so you'll have the opportunity to use them for more delicious produce next year!
Most of all, we at the farm want to thank you all for your support of the farm this season, as we've navigated various changes in the weather, our labor force, and our distribution system for produce.  Our customers' positive response to our efforts is what makes us want to keep doing this year after year!  This wouldn't be a community farm without you, our community, and we are profoundly grateful.

Until next year,
the Big Red Farm Team:
Emma, Jake, Lillian, Anna, and our wonderful interns and volunteers


Full Share:
  • 2 lbs potatoes
  • 2 winter squash (butternut and/or acorn, we'll choose for you)
  • 1 cauliflower (small but mighty!)
  • 2 bunches chard
  • 1/2 lb lettuce mix
  • 1 bunch parsley
Half Share:
  • 1 lb potatoes
  • 1 winter squash (butternut or acorn, we'll choose for you)
  • 1 bunch chard
  • 1/4 lb lettuce mix
  • 1 bunch parsley
  • pick-your-own herbs -- lots of sage, thyme, oregano, parsley, some lavender and thyme


Ready for a new way to saute chard?  So were we, and when my mother-in-law Sue Anne heard about this delicious combination from a friend, she basically walked directly into the kitchen and made it.  Luckily, we were invited to dinner that night!  Swiss Chard with Shallots and Blood Oranges is an excellent winter variation on the ever-present sauteed chard; loaded with iron and vitamin C, it will keep you going in this chilly weather.
photo by Marisa McClellan

While I love a nice, greasy take-out pizza as much as the next gal, pizza is one of my favorite things to make at home, and raise to a less-oily, better-crusted, more vegetable-centered place.  A brief flip-through of some vegetarian cooking magazine in the Nurse Practitioner's office was the inspiration for Homemade Pizza with Winter Squash, Greens, and Goat Cheese, and I think I can say it's one of the best pizzas we've done at home in quite awhile.  It highlights fresh, seasonal ingredients, and will not leave a grease slick on either your plate or your innards.  Also, lest we forget, it tastes really, really good.


Share pick-up takes place at the farm, on FRIDAYS between 3:00 and 6:00pm. Pull into the Lawrence Township community gardens and follow the gravel road uphill to the left. Please remember to return last week's bags and/or containers, and sign in when you take your share. Any payment can be placed in the box next to the sign-in sheet. See you at the farm!

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