CSA Week #18
As we enter the final week of the summer CSA, our team has been reflecting on the season, thinking way back to early March when we planted the year’s first seeds in the greenhouse. It turns out, a lot has happened since March! Since the beginning of the growing season, we have:
- transplanted over 100,000 baby plants into our fields and hoophouses;
- weeded over 8 miles of vegetable crops;
- harvested over 12,000 pounds of food for your shares;
- packed 1800 Vegetable CSA boxes and 600 Greens Boxes;
and we have thoroughly enjoyed working together to grow all of this food for you!
This year’s farm crew is made up of truly amazing people who dedicated themselves to the task of growing your food. This team has gone above and beyond in so many ways to make this season a successful one. Thank you to our entire team for working incredibly hard every day, for taking good care of the crops, and taking good care of each other as well.
Everyone on our team has been directly involved in growing and harvesting the vegetables in your CSA shares, but you might only run into a few of us when you come to the farm. In case you haven’t had a chance to meet everyone, here is our team:
Amber: CSA Coordinator and Wash/Pack Manager
Bridgette: Field Assistant
Jenna: Greenhouse Manager
Kate: Farm Manager
Mekala: Field Manager
Michelle: Field Assistant (and CSA Nutrition Columnist)
Sam: Hoophouse Manager
Sara Zoe: Farm Store Manager/CSA Communication
Sheryl: Farm Store and Field Assistant
 
Big thanks also go to our additional part-time and early season staff members Maddie, Karl, Maggie, Dessa, and Trey, our fantastic volunteers Leslie, Nori, Kim, and Laura -- and finally our wonderful volunteer photographer Sherri who has captured so many beautiful moments on the farm this year.
Our CSA program is at the heart of our farm, and we’ve been so happy to see its membership grow. Thanks to all of you, we were to be able to expand the CSA program to 100 Weekly Vegetable Shares and 30 Greens Box memberships this year. We hope you’ve enjoyed all of your vegetables this season! We look forward to continuing to be your farmers next year and beyond. We love growing your food!
With gratitude,
Kate |
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Tuesday CSA Pickup - 2:00 - 6:00pm
Saturday CSA Pickup - 9:00am - 12:00pm
83 Middle Road - Brentwood, NH
Bring your own bag! Wear your mask, please.
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In your shares this week:
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Greens Boxes
Pea Shoots - we grow fresh batches of Pea Shoots every week from the very early spring through early winter because we adore them so much. J grows them in the Greenhouse in soil in shallow trays. After two weeks they are ready to harvest for you! Keep them chilly in the fridge. Eat them as a snack straight out of the bag, add them to salads, use them like tender shoots in a stir fry and enjoy the taste of fresh peas even in the fall.
Kale - Keep your kale in a plastic bag in the fridge to keep it from wilting, and then use it in salads, slaws, and stir fries. Kate and Jeff made the Kale Reuben sandwich recipe and highly recommend it!
Bok Choi or Tatsoi - Early in the week it's Bok Choi and later in the week it will be Tatsoi. Both are tender enough to eat raw--try them as a slaw ingredient--or can be the star of a stir fry. Keep them in plastic bags or other sealed containers so they don't wilt.
Broccoli Micros - Eat your micros anytime you want a boost of nutrition - top your eggs in the morning, your sandwich at lunch, or a salad at dinner. Keep them in the chilliest part of the fridge.
Lettuce Mix - ready to go salad! Salad like your farmers: Chop up all kinds of leftovers like beans, proteins, pickles, roasted vegetables, and raw vegetables and add them to your salad along with leftover grains, pasta, or rice. Add cheese, seeds, or nuts. Dress with your favorite dressing, stir well to combine, and enjoy!
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Weekly Vegetable Shares
Fall Radishes and Salad Turnips - They're mildly spicy, and love to be fermented or quickly pickled. They're also great shredded into a salad or slaw! Use them like you would any radish or salad turnip and enjoy the delicious crunch. Store them in the crisper drawer.
Bok Choi or Tatsoi - Early in the week it's Bok Choi and later in the week it will be Tatsoi. Both are tender enough to eat raw--try them as a slaw ingredient--or can be the star of a stir fry. Keep them in plastic bags or other sealed containers so they don't wilt.
Lettuce Heads - the lettuce is loving the cooler temps of fall! We've harvested Encino, Rouxai, and Pomegranate Crunch varieties. Eat them on sandwiches or use the leaves as lettuce cups, make your own salad mix, and enjoy a few more BLTs.
Sweet Peppers - Chop them up and add them to stir fries, freeze some for winter, or use them in salads. So crunchy and sweet we've been eating them right out of the field.
Lettuce Mix - ready to go salad! Salad like your farmers: Chop up all kinds of leftovers like beans, proteins, pickles, roasted vegetables, and raw vegetables and add them to your salad along with leftover grains, pasta, or rice. Add cheese, seeds, or nuts. Dress with your favorite dressing, stir well to combine, and enjoy!
Kale - Keep your kale in a plastic bag in the fridge to keep it from wilting, and then use it in salads, slaws, and stir fries. Kate and Jeff made the Kale Reuben sandwich recipe and highly recommend it!
Carrots - we love growing carrots, and the only thing better than growing and harvesting them is eating them. We think our carrots taste pretty amazing as is but they are also great in soups and stews.
Napa Cabbage - Sara Zoe's favorite vegetable. She loves it for it's adaptability to all kinds of cooking and eating including using it with fish tacos, as some of the greens in a protein bowl, as the basis of great salads and slaws, and as 'lettuce' cups or wraps.
Tendersweet Cabbage - Braised. broiled, and roasted cabbage recipes takes advantage of the sweetness of this variety.
Tomatoes - The countdown to the end of Tomato season is on with predicted night time temperatures in the fields at the end of the week. Will this be your last BLT of 2021? Last Caprese? Last fat slice on a burger? We're not sure (there are lots of tomatoes still ripening!) so we're treasuring every bite.
Onions - They're not always easy to grow, but we're excited to be able to have onions for you! Store them in a cool place and use them within a few weeks (they haven't been fully cured for winter storage).
Wild Card! At pickup, we'll have a selection of other favorite vegetables for you to choose an additional veggie from, just because we're excited to share them with you and it's our final CSA week!
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What we're cooking and eating this week:
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Fall CSA Shares Are Now Available!
We're offering a 4 week fall season CSA share, with pickups on Tuesdays from 2-6pm. Each week's share will include at least 6 different vegetable crops, depending on what we're harvesting from our fields that week. Fall shares typically include lots of fresh leafy greens, salad greens, onions, potatoes, kale, cabbage, carrots, and other root crops. The Fall CSA will begin October 12th and end November 2nd.
There are just 15 Fall CSA shares left and we're going to announce them to the public the end of this week. Don't delay if you'd like to sign up!
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Stay tuned for early signups
for 2022 CSA shares!
We sold out of Weekly Vegetable shares this year, and we anticipate selling out again next year. We always like to give our current CSA members the first chance to sign up for the CSA - our relationship with you matters to us! We'll be ready for 2022 CSA signups in just a couple of weeks, stay tuned to your email.
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We're taking a Day Off on Tuesday October 5th. This means our Farm Store will be closed for the day. We're taking the day to rest our bodies and get ready for the fall harvest of heavy--but delicious--vegetables.
Thank you for your support!
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Do you have any questions for a nutritionist? We're fortunate to have Michelle Chappel on our farm crew, and she'd love to connect with you! Michelle will be at CSA pickups on Tuesdays and is ready to chat with you about your nutritional needs and questions. You can also contact her directly by email: michelle@root2nutrition.com
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One last chance to get Clyde Farm chicken at Stout Oak Farm! Clyde Farm will bring fresh and frozen chickens to Stout Oak this Thursday, 9/30, 2-6pm.
Clyde Farm chickens are:
 Certified Organic Pasture Raised Processed on the farm
If you have any questions please email:
Jimi@clydefarm.com
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Farm Store hours:
Tuesdays - Fridays 2pm - 6pm
Saturdays 9am - 4pm
Please wear your mask.
Our Farm Store will be open
through the end of October*!
We will be offering expanded online ordering as well, with additional pickup days and ordering during the week. Look for our next email with updates.
*Except for our Farmers Day Off on October 5th! We'll be open again Wednesday October 6th, 2-6pm.
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COVID-19: We want you to know that the health and safety of our employees and our customers is always of the utmost importance. Our crew are trained to prioritize food safety in everything we do, and we are committed (as always) to providing you with clean, safe, healthy food. Our farm crew will be wearing masks. We ask that you also wear a mask when you come to the farm. Low contact pickup is available. Please reach out to us with any questions or concerns so we can work together to resolve them.
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Thank you for being part of our CSA!
Please keep in touch with us through our Farm Store, social media, and our email newsletters. We'd love to stay connected with you and keep growing your food!
- Your Stout Oak Farm Crew
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