CSA Week 14
This week you MAY have corn, Apples(Redcort, Cortland, McIntosh…) acorn squash or other winter squash, other greens, I head you got celeriac without my knowledge…the celeriac is a little sad this year, but , if you got a small looking hard root, with celery stalks attached, that’s it!
Celeriac: go ahead and peel it down and enjoy raw, cooked, whatever:)
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 13 this week) We are offering an extension to current CSA members of an additional two weeks for $70. 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.
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)
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Here are the bundle options (please note– you must purchase bundled options at SAME TIME to qualify for bundle discount):
- 2 week CSA extension + Summer CSA 2023 for
$620$550 ($70 2 week extension is FREE!) - 2 week CSA extension + Spring CSA for $490 ($30 bottle of Oleatrees olive oil, honey or maple syrup FREE and 7% discount off 2 week extension)
- 2 week CSA extension + Spring CSA + Summer CSA 2023 for
$1045$975 (Includes 2 week extension FREE! $30 bottle of Oleatrees olive oil, honey or maple syrup FREE)
Not feeling the 2 week extension?
- Spring CSA + Summer CSA 2023 for $975 (Includes $30 bottle of Oleatrees olive oil, Stillman’s farm honey or Grend Maple syrup FREE and $60 store credit)
Just interested in the Winter CSA for now? Sign up here
- 2 week CSA extension + Summer CSA 2023 for
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. The 2 week extension special bundle offers expire October 1st.
All the bundles are listed at the bottom and this year you can order your perfect bundle in one fell swoop 🙂
OH! I almost forgot, PayPal offers a pay later or pay in 4-6 installments option, without interest, which sounds pretty nifty.
Recipes
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.
Apple-Filled Acorn Squash Rings with Curry Butter Bon Appétit | November 2001
Yield: Makes 8 servings
6 tablespoons (3/4 stick) butter
1 large onion, chopped
1 1/2 tablespoons curry powder
2 tart apples, peeled, cored, diced (about 2 1/3 cups)
2/3 cup apple juice
1/2 cup dried currants
8 1-inch-thick unpeeled acorn squash rings (from 2 medium), seeded
Melt 1 tablespoon butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 12 minutes. Add 1 tablespoon curry powder; stir 1 minute. Add apples, apple juice, and currants. Sauté until liquid evaporates, about 6 minutes. Season filling to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F. Melt 5 tablespoons butter in small skillet over medium heat. Add 1/2 tablespoon curry powder; stir until fragrant, about 1 minute. Transfer curry butter to bowl. Brush 2 large rimmed baking sheets with some curry butter. Arrange squash in single layer on sheets. Sprinkle with salt and pepper. Scoop filling into center of rings. Drizzle remaining curry butter over squash and filling (mostly on squash). Cover with foil. Bake squash rings until squash is tender when pierced with skewer, about 40 minutes. Using spatula, transfer squash rings with filling to plates.
Farm Dirt
We are good for rain -what a blessing. I had such a wonderful week spiritually! Anyone who wants to reach out to me independently I will answer 🙂 We are harvesting your winter squash now, but have lots to go, so continued prayers for good weather to develop full squash and grow it. It looks like the Winter squash and pumpkins decided to pull it together and we will have them, so nice! Glenn had a new water line installed from he new well to the barn, which is super exciting. The water is beautiful and will be the replacement water for the older well on the property! All good news!
I am so happy we are able to honestly advertise our 2 week extension as well as Spring an Summer CSA! The Brussels are looking great and it seams we will have plenty of Winter squah!
The BEST news is we have puppies! Josie ix doing a wonderful job with her pup and they have morphed from meatballs to meatloafs. If you know of someone longing for Border Collie, let me know!
AND all you doors out there, please let us know what your thoughts are for a plan for Faith becoming a surgeon. Right now she is looking small and then returning to MA for medical school. If you have suggestions for schools, that info is useful now. Thanks in advance, I know we have so many nurses, doctors, PA, NP, etc with us, counting on you for guidance!
Reprint from last week:
The greenhouses have been planted with spinach and other greens we will need for BPM and the Spring CSA…yes, even though the Spring CSA begins March 1st, we have to plan that far ahead to make it happen. I am sure sometimes our customers (even you maybe?) wonder why we have CSA sign ups so early. Well, it takes a lot of planning, purchasing and actual farm work months and months before we actually delivery a thing to market or CSA. The CSA provides the cash flow, allowing us to make good decisions and purchases when we need to. This year we have responded to fuel, labor and cost of goods increases by trying to economize on transportation, reducing payroll hours (which we hate to do) becoming more efficient, but in the end, we have had to raise some prices. The cost of producing and selling our produce has increased, just like all of your expenses have increased, I know.
For the Spring CSA 2023(only Spring CSA), we calculated switching to bi-weekly deliveries will save us enough on labor and delivery expenses that we can hold the $425 price we have had since we started Spring CSA 2 years ago. That means we will be packing twice the food in the bag and delivering every other week. Everything stored well – even the greens! We are passing these efficiency savings on to you! For the Summer CSA, since we cannot go bi-weekly with most of delicate fruits and veg we harvest in the summer. We calculate an additional $3.10 a week will cover most cost increases, and we can continue providing you with a great CSA experience. Reid pointed out that was less than a cup of coffee anywhere. It is an interesting frame of reference because I know very well that the cost of the water filtered through coffee is not nearly what we have invested in a tomato, or box of berries, or ear of corn. Glenn talks about “perceived” value quite a bit. If you were holding a Starby’s in one hand and head of lettuce in the other (I’m in, sounds perfect ;)), what is your perception of value?
Just asking.
As always, Eat well,
Geneviève Stillman
our family growing for yours
