Great Song Farm Newsletter Volume 1 Issue 19 Week of October 9th, 2011

Great Song Farm Newsletter
Volume 1, Issue 19
CSA Week 18, week of October 9th
Tuesday Pickup October 11th 4 - 7pm

Saturday Pickup October 15th 1:30 – 4:30 pm

This Week's Selection
Winter Squash, Assorted Radishes, Carrots, Salad Turnips, Arugula, Mustard Mix, Tat Soi, Cabbage, Chinese Cabbage, Leeks, Collards, Kale, Swiss Chard, Parsley, Culinary Herbs, Sweet Peppers, Rutabagas

PYO: Cherry Tomatoes, Flowers

From the Farmers
Dear Friends,
Today, in the warm sunshine among fallen leaves, I smelled fall.  Delicious, sharp clear air, baked apples and low humidity make it an idyllic time of year.  Sweat from the day’s work chills on the ride home, warning of cool (cold?) nights ahead.  But cooking up some cornbread and roasting the day’s harvest warms me right back up.   My parents visited this week from Georgia, and I’ve been to two weddings these past two weekends, so my work schedule is a bit off and I’ve missed seeing all your friendly faces on Saturdays.  Monday, Anthony and I head to Pennsylvania for a tillage workshop at the
Nordells’ horse-powered market garden, a yearly event highly anticipated by all us farming nerds.  They’ve got an amazingly weed free vegetable garden (garden in the several acres form of the word), and they’re quite open to sharing their secrets.  It took them 5 years or so to get there, but now they’ve had their rotation down for a few
decades and are doing impressive work.  The tomato stakes came down last Friday, my parents helping to disentangle the vines from twine and stakes before the sun sank behind the hills and Betti cooked up a feast.  Sharing these harvests makes it all taste better.  Thank you for enlivening the vegetables we offer you.

In roasted root glory,
Jen and Anthony

By Amy Lowell
All day I have watched the purple vine leaves
Fall into the water.
And now in the moonlight they still fall,
    But each leaf is fringed with silver.

Preparatory reminders for CSA Distribution at Great Song Farm

Please remember bags to carry your produce home as well as small bags
for small loose greens (arugula, mustard mix, lettuce mix). The bags
we provide are strong enough to be reused several times and it pains
me to watch so many plastic bags go out the door and end up who knows
where. A simple habit to get into! If there is interest we could
bulk order organic cotton greens bags to keep them well in the fridge
and move away from plastic altogether.
Please check the large blackboard standing against the stable when you
arrive. There are many important notes on it that we sometimes don't
have a chance to pass onto everyone. We don't want you to miss an
opportunity to pick some cherry tomatoes, or take some extra kale.

The egg shares are in the fridge in our kitchen area with a check in sheet
on the refrigerator door.

Please enter and exit the driveway slowly as it is only wide enough
for one car. Watch for folks walking and the undulations of the
parking area.

When parking, be aware of the large rocks at the entrance of the
driveway and please do not drive where the grass is not short as there
are outcroppings and rocks lurking.

If you will not be coming on your regularly scheduled pick up day,
please let us know, even if you will not be switching days so we know
how much to harvest and whether or not to expect you.

Simple Roasted Root Casserole
3 cups and 2 tablespoons low-sodium chicken broth
3 pounds mix of roots - potatoes, carrots, rutabaga, radish, etc.
peeled and cubed
3 cloves garlic
1 bay leaf
1/2 teaspoon dried thyme
1/3 cup butter, softened
1 onion, thinly sliced
salt to taste
ground black pepper to taste
1.             Combine chicken broth, potatoes, rutabagas, parsnips, cloves, bay
leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and
cover partially. Simmer until vegetables are very tender, about 30
minutes. Drain.
2.            Transfer vegetables to large bowl. Add 1/2 cup butter or margarine
. Use an electric mixer, beat mixture until mashed but still chunky.
Season with salt and pepper. Transfer mashed vegetables to a buttered
13 x 9 x 2 inch baking dish.
3.            Melt remaining 1/4 cup butter or margarine in a heavy large skillet
over medium-high heat. Add sliced onions. Saute until beginning to
brown, about 5 minutes. Reduce heat to medium-low. Saute until onions
are tender and golden brown, about 15 minutes. Season with salt and
pepper. Spread onions evenly over mashed vegetables. Casserole can be
prepared up to 1 day ahead. Cover and refrigerate.
4.            Preheat oven to 375 degrees F. Bake, uncovered, for 25 minutes, or
until heated through and top begins to crisp.

A Little Something Else

Denise Levertov
Sometimes the mountain
is hidden from me in veils
of cloud, sometimes
I am hidden from the mountain
in veils of inattention, apathy, fatigue,
when I forget or refuse to go
down to the shore or a few yards
up the road, on a clear day,
to reconfirm
that witnessing presence.