Farm News

This week raps up the second CSA season for Fort Hill Farm, and I want to take some time to thank all the people who have made this year a success. When I was younger, one of the things I found most attractive about farming was the idea of being an independent person, the ‘yeoman farmer’ ideal put forth by Thomas Jefferson. The reality is that my ability to survive as a farmer is dependant on a whole range of people who help out each year. I’d like to thank all of you, the CSA shareholders, for supporting our efforts. It means so much to me that you put your trust in the farm each year. And many of you have pitched in along the way, sent in recipes, or sent encouraging emails or phone calls. I think the real heroes of this year were our farm crew, headed up by apprentices Tara Stichter and Michael Sziklai. Their hard work and high standards are one of the main reasons we had such great veg this year. For me, it meant that I could occasionally leave the farm this summer knowing that the work would get done, and the results would be of high quality. We got a huge lift from Bob Cornell, Jean Wiltshire, and Jamie Allen, who helped out part-time during the hot and muggy summer months. All three of them have other careers, and just really enjoy being on the farm. I find their enthusiasm very contagious, and it’s a real pickup during the busy part of the season. A special thank you goes out to my family, especially my parents Joe and Ginny. They put in lots of hours in the spring, helping to cover the construction projects and greenhouse work at a time when I am often short on help. Also my sister Lisa, brother-in-law Jack, brother Joe and his companion Vicki have put in many hours of web design, computer support, ‘therapeutic support’, and just plain old weed pulling, often giving up vacation time to do so. We are indebted to CSA shareholder Heather Phillips, who came up to the farm nearly every Thursday this summer to help us pack boxes. It was a huge help, and often the reason we were able to get the delivery off the farm on-time each week. Thanks Heather for all your help, not to mention the baked goods! I’d also like to thank our farmers market helpers, CSA shareholders Katie, Tom and Emily Myers and flower grower Jenn Brown, for their hard work at the markets, which gave the farm crew some much appreciated Saturdays off.

We hope to see you back at the farm next year, and that you have a peaceful and restful winter. Thanks again for making Fort Hill Farm CSA possible.

Hope you enjoy the harvest,

Paul (For Tara and Michael)

Year end Surveys: Please mail your completed survey to the farm, we want to know what you think.

BOXES: Three alternatives: 1) drop your box off by Wednesday, October 27, to your regular pickup site, 2) hold on to your box and return it to the first pickup in 2005, or 3)drop it by the farm if you are in the neighborhood. Do what’s easiest for you, but please make sure they get back to us by next June!!!

In the box this week:

Leeks Sweet Potatoes

Brussels Sprouts Kennebec potatoes

Broccoli Green Cabbage

Garlic Carrots

Beets

What do I do with it?

Brussels Sprouts: this is a difficult vegetable to grow but we got a decent crop this year. We set out one month old transplants in early July, and they take over 3 months to reach maturity. Just pop off the sprouts and compost the stalk. I like mine steamed and buttered.

Kennebec potatoes: are a New England favorite, all-around spud. Among the best for baking.

Recipes:

Stuffed Cabbage, by Tara Stichter

1 head green cabbage 1 lb. Ground beef

1 cup rice, cooked 4 cloves garlic, chopped

1 onion, chopped salt and pepper to taste

¼ tsp. chili powder 2 cups tomato sauce

Blanch 1 head of cabbage by boiling it in a large kettle of water for 10 to 15 minutes. Remove 10 outermost leaves and set aside. (Use the rest of the cabbage for soup or sauté it in oil with some turmeric for a side dish.) Brown 1 lb. ground beef with the onion and garlic. Season with salt, pepper, and chili powder. Stuff leaves with beef and rice and roll up like a burrito. Place in a baking pan and cover with tomato sauce. Bake 30-40 minutes at 350F.

Rosemary Red Soup, from "Feeding the Whole Family", by Cynthia Lair (This recipe was sent in by CSA shareholder Becky Steiger, who says it “felt like Christmas watching my kids chow down beets”.)

3 med carrots

2 beets

1 Tablespoon extra-virgin olive oil

1 large onion, diced

2 T fresh rosemary or 2 tsp dried

1 T fresh oregano or 1 tsp dried

1 cup dried red lentils

2 bay leaves

6 cups water or stock

2-3 T light miso (I just used salt)

Scrub and chop carrots and beets. Heat oil in a soup pot; add onion and saute until soft. Add carrots and beets; saute a few minutes more. Finely chop rosemary and oregano leaves, if using fresh herbs. Wash and drain lentils. Add herbs, lentils, bay leaves, and water or stock to onion mix; bring to boil. Lower heat and simmer 40 minutes. Remove bay leaves. Puree soup in blender or processor. Dissolve miso in 1/2 cup water and add to soup. Gently reheat before serving.