Our Last Week of Vegetables - Week 22

Hello CSA Member,
This week will be our last week of vegetables. I hope you have enjoyed the CSA as much as we have. Thanks to all for participating and making it possible.

We are reviewing our possiblities for continuing our CSA for next year. If you know that you do not want to participate next year, feel free to let me know and I will remove your email from my list.

If you have comments or ideas for improving next years CSA, please send me your thoughts. Jon is working on a proposal for us from First Watch Farms. I am also open to other farmers that offer a similiar price point with delivery. For the future, it is very likely that our relationship will be directly with the vegetable farmer. So one improvement will be an earlier delivery time for the vegetables. I also hope to have our members provide input on vegetables we want and don't want. Several of you have mentioned not to bother with 3 leaves of swiss chard and less beets...

All the best,
Sherri Cairns

Mashed Butternut Squash Side Dish

This is really good & really sweet. If I made this dish again, I would reduce the amount of maple syrup. This would be a wonderful addition for the Thanksgiving dinner. Enjoy!


Ingredients:
1 large butternut squash, about 2 1/2 pounds
2 tablespoons butter
1/4 cup maple syrup, plus more for the top
1/4 cup reduced-sodium, fat-free chicken broth
Salt and pepper (optional


Directions:
Peel the butternut squash with a small knife or a vegetable peeler, cut it in half, and scoop out the seeds with a large spoon or an ice-cream scoop. Cut the squash into 1-inch chunks, and place them in a large saucepan. Add cold water to cover the squash, and bring to a boil over high heat. Cook the squash until it is soft enough to be pierced easily with a fork, about 15 minutes. Drain the squash and return it to the pan with the heat turned off. Add the remaining ingredients, and mash with a potato masher (or with an electric mixer) until almost smooth. Serve hot, with an extra drizzle of maple syrup on top.

Vegetables for the last two weeks...

Jonathan/First Watch Farms says we can expect our last two remaining shares to have a selection of the following vegetables:

Oct. 21 - Peppers, Swiss Chard, Red Potatoes, Sweet Potatoes & Neck Pumpkins

Oct. 28 - Butternut Squash, Red Potatoes, Sweet Potatoes
Maybe Peppers and Swiss Chard

What to expect in October....

Hello All Veggie CSA Members,

For the month of October, our vegetable farmer, Jonathan Einwechter says we can expect to receive some of the following over the course of the next four weeks: green and purple beans, sweet bell peppers, Jalapeno peppers, eggplant, sugar peas, red potatoes, onions, swiss chard, sweet potatoes, and possibly cabbage if the weather stays warm long enough.

We have reached week 19 out of a 22 week growing season. The season is beginning to slow down as the weather is cooling down and winter is coming on. The garden is going to be producing less vegetables. Therefore, the amount of vegetables you will receive over the next four weeks will also decrease.

You will receive a survey requesting feedback regarding your experience about this growing season. I hope you will take a few minutes to share your thoughts about your experience and any ideas for improvement.
See you Wednesday,
Sherri

Food Supply Article from the NY Times

Hello All,
Find below an article from the NY TIMES.

E-Coli Path Shows Flaw in Beef Production

http://www.nytimes.com/2009/10/04/health/04meat.html?_r=1html"=cse

Turkey Orders

Gobble, Gobble,

You may order a fresh turkey from Breakaway Farms. The cost is $3.50 per pound and you may designate the size of turkey you prefer. The turkeys are available in the following weights:

10 lb to 15 lb
16 lb to 20 lb
21 lb to 25 lb
25 lb and up

The turkey will be available for pickup from the Cairns' house on Tuesday, November 24th. A $20 deposit is required unless you are a Meat CSA participant.

Please send your order requests to Orders@breakawayfarms.net

.

Breakaway Farms Open House-Oct 17th

You are invited to:

BREAKAWAY FARMS ANNUAL OPEN HOUSE & FIELD DAY
SATURDAY, OCTOBER 17TH - 2 PM UNTIL 7 PM


Come...take a tour of the farm and enjoy a potluck dinner featuring Breakaway Farms' beyond Organic Roast Pork. Dinner to begin at 5:00 pm. Wagon rides for all ages. Help feed the baby piggies and see how the farm works.

The address is: 1233 Mastersonville Road, Manheim, PA
Telephone number: (717)665-1133.

It is located at exit 266 off the turnpike, about one hour drive away.

Roast Pork and beverages are provided. Please bring chairs, place settings & a dish to share.

Shop the farm store from 2 to 5 pm. Preorders accepted at orders@breakawayfarms.net

Please RSVP to farmernate@breakawayfarms.net by Wednesday, October 14th.

Hope to see you there.

.

Ratatouille and Sausage Potpie with Cornmeal Biscuits

Trying to find more Eggplant recipes that your family will eat? Me too!

Saw these yesterday and had to post.

The first article contains a picture & discussion of the Ratatouille dish in the last part of the article. Looks Yummy! The second link is the recipe.


Ripe from Autumns Hearth

http://www.nytimes.com/2009/09/30/dining/30appe.html?_r=1&sq=zucchini%20and%20eggplant&st=cse


Ratatouille and Sausage Potpie With Cornmeal Biscuits

http://www.nytimes.com/2009/30/dining/302arex.html?ref=dining