CSA Week 13

NUTS! I completely spaced the letter yesterday, when I should have been publishing it. The good news is am am getting a few of the farm kitchen-putting-by projects done and that’s a good thing. I had planned on tomatoes last week, BUT, there really weren’t any, so we will all hope for some ripening for this coming week 🙂
This week you MAY have Paula Red, Molly Delicious, Zestara, Redcort or Honeycrisp apples, pears or peaches, onion,  winter squash, potatoes, I am wondering about summer squash reappearing? Be on the lookout for celeriac or kohlrabi.

The peaches are still rocking!

Molly Delicious are an heirloom apple variety, also known as Sheep’s nose. If you think you don’t like Delicious varieties of apples, just hang on a moment and try these. If calling them Sheep’s Nose makes it better, then go with it 😉 Oh, and just wait until the Golden Delicious!!! Once of the best apples on the farm!

Sunshine kabocha winter squash
celeriac
Celeriac

Two more weeks of CSA extension option!

Why not keep things rolling until Still Life Farm winter CSA begins!!! Add two more weeks to your 16!! (we are on week 12 this week) We are offering an extension to current CSA members of an additional two weeks for $60. That way you will have your winter squash, Brussels sprouts, broccoli, late season apples cabbage, and other fall crops. It’s simple, just complete your purchase for 2 more weeks and we will keep you on your existing list. These two weeks will blend seamlessly filling the gap between our Summer CSA and Still Life Farm’s Winter CSA.

Here are the bundle options (please note– you must purchase bundled options at SAME TIME to qualify for bundle discount):

Discounts will be applied to Stillman’s Farm “store credit” (think electronic Stillman’s Bucks!) for you to use at anywhere you can find us and for any product we sell (yes, for honey, sauce, pickles, plants, etc)

  • 2 week CSA extension + Still Life Farm Winter CSA $365
  • 2 week CSA extension + Spring CSA for $485 (with $30 store credit reward – it’s like getting 1 of the 2 weeks free)
  • 2 week CSA extension + Summer CSA 2022 for $560 (with $60 store credit reward – it’s like getting the get the 2 extra weeks for free)
  • 2 week CSA extension + Spring CSA + Summer CSA 2022 for $985 (with $85 store credit reward – it’s like getting 3 weeks free)
  • 2 week CSA extension + Still Life Farm Winter CSA + Spring + Summer 2022 CSA for $1290 ($95 store credit reward!)

Just interested in the Winter CSA for now? Sign up here 

We will offer a Spring/Summer bundle deal in November, you won’t miss out 🙂

Woot!

Don’t want any more CSA bags this year and not ready to sign up for next year? No worries! We will still be offering our large discount (in the form of store credit) to returning members through November. The early sign up discount offer will go out to members later in October. Also, you can always sign up for Still Life farm Winter CSA or Stillman Quality Meats meat bucks whenever…we just wanted to offer a special deal for right now. The 2 week extension special bundle offers expires October 1st.

All the bundles are listed at the bottom and this year you can order your perfect bundle in one fell swoop 🙂

Recipes

Squash Soup

Apple-Filled Acorn Squash Rings with Curry Butter

Layered potato and cheese casserole

This was really yummy, Fontina is such a nice creamy cheese – it was a pleasure to eat, but a nightmare to clean up 😉 Be sure not to let your plates sit around before washing.

  • 2 lbs baking potatoes
  • 1 T butter
  • Salt
  • 1 cup shredded Fontina cheese
  • 2/3 cup grated Parmesan cheese
  • 1 cup chicken stock (use any tasty stock)

Grease 9-10” baking dish with butter. Preheat oven to 325

Be ready to assemble this dish so your taters don’t discolor. Otherwise, you’ll have to soak them in a bowl of cold water and then drain and dry on toweling. Slice potatoes into thin rounds, layer in circles, slightly overlapping. Sprinkle with salt and small handful of cheeses. Repeat layering until you have used all the potatoes and cheese, finishing with the cheeses. Pour stock over the surface. Bake until the potatoes are tender and the top is slightly golden, about 1-1/2 hours. I covered mine with aluminum foil for the first half of cooking, the removed for browning.

The Franklinia is still blooming - Zsa Zsa calls it the fried-egg tree

Farm Dirt

I’m bugging out to get back to the peach salsa and baba ganouj (not together, gross ;)) I am working on today. Enjoy the gorgeous weather in the forecast!!!

Eat well,

Geneviève Stillman   

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