Pick List:

Spicy greens mix - cilantro - red potatoes - beets - carrots - red kuri squash -

green beans - leeks - habanada peppers (not spicy!) - plum tomatoes


polenta romesco casserole aka POLENTA REIMAGINED


Again as last week, writing from inside the farm office on this very wet and cold Tuesday afternoon.  First I want to mention that our Farmstand closes for the season on Monday October 8th at 5:30pm- Bottomline, you all have exactly 5 days to really get into the Fall spirit via pumpkins, 50# bags of potatoes, and out-of-sight hot sauce to warm you up on the chilliest of nights.  

That aside, HAPPY 17 WEEKS OF CSA DAY!!!!  Y’all we did it! All of us came together over the last 17 weeks in one way or another, to contribute to this ongoing, ever-changing, farm to face experiment.  Field crew and I picked, farmstand crew washed and bagged, Roy and I boxed and delivered, and you all cooked & ate!!! We began the season in June with strawberries and greens, and we end today in October with potatoes and Winter squash and more greens.  Sidenote:  So grateful for the return of the greens.  For many of you, this is your very last CSA day of the year, and i do hope you cherish your very last CSA winter squash and leeks as long as possible (luckily they have a long shelf life).  However, for the other many of you, next week begins the Fall CSA- Which i am eternally grateful for, as it keeps us pumped about the growing season well into the Fall and it involves fresh bread… and holy cow, Emily makes killer bread.  

As we wind down our Summer CSA I want to recognize all of you that showed up, picked up your share, ate our crops, fed your families and followed along with our growing season.  From the bottom of my heart, THANKYOU!!! As mentioned above, our CSA is an ever changing experiment. I typically begin every week carte blanche and then head to the fields to see what we have the most of.  I talk to Ray about our bigger bulk crops (tomatoes, strawberries, carrots, etc) and I talk Mike about the smaller things like greens and herbs, etc… From input received from the fields and conversation, I put together a sample box with the intention of combining foods that not only are easily harvested but also go together (think: tomato + basil, cucumbers + dill, potatoes + leeks, garlic + everything).  From then on, it’s a mystery to me whether or not y’all - our community - is digging the share. I can only hope that you are enjoying the week to week mystery as much as I am.

Regardless, you all are essential to my feeling of community during a season when our heads are typically to the ground and our hands are moving as fast as they can, picking and bunching and washing and packaging.  The summer moves too fast around here and there is never enough time to just hang out - BUT - this group of CSAers that return year after year, helps me feel connected to our greater Upper Valley. Again, a huge Thank you for eating our food, being a part of our community, and taking a risk in your Summer time eats.

Happy Fall to Winter to Spring everyone!

(and for those staying on for the fall CSA, see you next Wednesday at the farmstand 5-6 pm


Habanada Peppers

THE FOLLOWING IS COPY + PASTED FROM THE BAKER CREEK HEIRLOOM SEED CATALOGUE CUSTOMER FAVORITE! The world’s first truly heatless habenero! Bred by well known organic plant breeder Michael Mazourek. Habanada is the product of natural breeding techniques. This exceptional snacking pepper has all of the fruity and floral notes of the habenero without any spice (even the seeds are sweet and add to the flavor). These 2-3 inch tangerine fruits stole the show at the 2014 Culinary Breeding Network Variety Showcase, where the fruits were made into a stunning sherbert. This exotic new pepper is sure to be the darling of the culinary scene, making it an excellent choice for market farmers, chefs and foodies.



serves: 4-5

notes: I steam the squash so that I can retain the clean shape of it, but you could make this with some leftover roasted squash if you have it on hand.


juice of 1 lemon (about 1/4 cup) 2 tbsp agave nectar

salt and pepper 1/3 cup extra virgin olive oil


1 small butternut squash, peeled 1 cup green lentils, picked through and rinsed

5-6 handfuls spicy greens 1/4-1/2 cup crumbled feta cheese

salt and pepper

 Cook the lentils: combine the rinsed lentils with 3 cups of water and a pinch of salt in a medium saucepan over medium-high heat. Bring to a boil and simmer for 15 minutes or until lentils are just tender and most of the liquid is absorbed. Stir here and there while they’re cooking. Set aside when done.

Steam the squash: fill a large pot with an inch or two of water and bring to a boil. Cut the peeled squash in half lengthwise. Scoop out the seeds and slice both halves into 1/2 inch slices crosswise. Place slices on a steamer basket and drop into the pot of boiling water. Cover and steam for about 15-20 minutes or until squash is tender, but still has a little toothsome quality.

Make the dressing: combine all dressing ingredients in a blender and blend on high until combined. Set aside. You could whisk them all together too.

Assemble: toss the lentils and greens with 3/4 of the dressing. Season with salt and pepper.  Place this mixture onto your serving plate. Top with the cooked squash slices. Pour remaining dressing over top. Sprinkle the top with feta and serve.

3/4lb potatoes 3 cups cubed pumpernickel bread (or any old bread you like)

1/4 cup olive oil, divided 2 leeks, cut in half, cleaned and cut into 3/4 inch pieces

1.5 tbsp dijon mustard 2 tbsp white wine vinegar

juice of half a lemon 1/4 cup reserved cooking liquid from potatoes/leeks

salt and pepper 3-4 sprigs flat leaf parsley, leaves finely sliced


Make the croutons: heat oven to 350 degrees F. Toss croutons with 1 tbsp of the olive oil, salt and pepper. Arrange in one layer on a parchment lined baking sheet. Place in the oven. Stir croutons up periodically for even browning. They take about 15 minutes.

Start the potatoes: place the potatoes in a large pot and cover with cold water and a fat pinch of salt. Bring to a boil and keep at a lively simmer for about 15 minutes or until tender when pierced with a knife. Remove potatoes with a slotted spoon and set aside.

Bring the water back to a boil and place the leeks in. Simmer for about 10 minutes or until soft. Remove with a slotted spoon and place in a blender.

Make the dressing: to the cooked leeks, add dijon, white wine vinegar, lemon juice, 1/4 cup of potato/leek cooking water, remaining oil, salt and pepper. Blend until thoroughly pureed, being careful with the whole warm liquid blending thing. Pour into a small saucepan and keep on low while you cut the potatoes.

Cut potatoes into little wedges or dices (they should still be warm). Place in serving dish and drizzle warm dressing on top. Place croutons and chopped herbs on top and serve.