FALL CSA: week 1

Pick List:







B.Y.O.Bouquet (build your own bouquet!) & HOUSE PLANT    



On monday we wrapped up our farmstand season.  It feels nuts to close our doors with this on-going summer-like weather, however as we all know, in New England one can never get too comfortable with any weather pattern.  That said, the extended 10-day forecast looks frost clear for a bit so let’s keep wearing our shortest stone-washed-denim cut offs and pretend it is still August (wait, upon thursday revision and internet posting- the previous sentence is a complete fib and we are preparing for a frost tonite!).  Likewise, your share this week is an absolute ode to Summer- tomatoes, raspberries, peppers, corn, green beans, cucumbers, etc…  Please forgive me if you were expecting all things fall this week, but i swear you will thank me come the last week of Fall CSA in November when you are up to your ears in winter squash.  

A note on the corn:  it is a bonus this week- a little extra add on for the CSAer as the Co-op will no longer take it because we have worms- there, i said it!   The worms, called corn earworms, are one of our biggest battles in the corn-field next to birds.  Earworms are the larval form of an adult moth, which lays a single egg in the green silk of a corn stalk. The eggs hatch and the worm feeds on the silk of the corn for about two weeks.

As you shuck your corn, you will notice that they’ve been pre-checked.  However, you might find one of these little wormy devils, but the corn itself is fine to eat. Just discard the worm and cut off the affected section of the ear before using it.

Moving on from worms- you will all no doubt be delighted by the ongoing Fall Raspberry harvest, and my favorite addition this week- the BYOBouquet.  



4 or 5 beets or turnips, greens removed and saved for another use

Olive Oil 1 teaspoon red wine vinegar Salt and Pepper 1/2 cup walnuts, roasted

1 Tablespn chopped fresh dill or mint Feta or gorgonzola cheese (optional)

 Preheat oven to 400° F.  

Scrub roots and remove greens. Drizzle the roots with olive oil and season with salt and  pepper. Wrap the roots in aluminum foil and crimp the sides closed, put them on a baking tray and put it in the oven.  The foil isn’t absolutely necessary, but it will help to keep the roots moist.  Cook the beets or turnips until they are tender – 45 minutes or more, depending on the size of the roots.  Note that if you are using the oven for another purpose and the temperature isn’t 400°, the roots will still roast well, but the time in the oven will vary.

While the roots are in the oven, prepare a vinaigrette with 1 tablespoon of olive oil and a teaspoon of red wine vinegar.  Add the dill and shake it up. This salad will be great without the dill. Another surprisingly good option is mint.

When the roots are cool enough to handle, you can slip their skins off by rubbing them with a paper towel.  This is step that isn’t absolutely necessary, but the skin can sometimes be a bit off flavor or bitter.  If the peel doesn’t come off easily after roasting, it may not really be necessary to take it off. Slice up the roots while they are still warm (they absorb the vinaigrette better when warm), and pour the vinaigrette over them.  Top with the walnuts and season with salt and pepper.

Sprinkle the cheese, if you have it, over the salad right before serving.

Also noteworthy- this salad goes great on top of the spicy greens!!


Recipe adapted from Eating Local, by Janet Fletcher

Tomatoes in a variety of colors and sizes. Salt and black pepper

Red or white vinegar 4 thick slices bacon, cut into 1 inch pieces

4 small handfuls of spicy greens mix

For the dressing

1/2 cup mayonnaise 1/2 cup buttermilk 1 onion, minced

2 teaspoons minced fresh dill, tarragon or basil 1 small garlic clove, minced

1/2 teaspoon white wine vinegar salt and pepper


Make your dressing.  Whisk together the  mayonnaise and the buttermilk, then whisk in the onion, herbs, and garlic.  Add vinegar to taste and season with salt and pepper.  Make the salad.  Slice the larger tomatoes and arrange them on a serving platter.  Season with salt, pepper and vinegar.  If you have some very small tomatoes, cut them in half and set them aside.  Put the bacon in a large cold skillet and set over moderately low heat.  Cook, turning often, until the pieces are crisp (about 8 minutes).  Remove from the pan with a slotted spoon and drain on paper towels.  Spoon the dressing over the tomatoes.  Top with arugula and scatter any small tomatoes over the top.  Sprinkle the bacon over the top and serve immediately!

Also, about your greens!  Do not feel like you have to eat them fresh like salad- i often thrown them into scrambled eggs, frittatas, soups, etc…