Greetings CSA Members,

    Well, at 22 degrees, it is very difficult to motivate myself to go out to the barn to start the milking these past few mornings. I always feel so dreadful putting my freezing, cold hands on the udders of my sweet girls. But they hardly flinch and then my hands warm a bit and all is well with the world again.  The beets and potatoes are slowly making their way into storage within the inner chambers of the barns and greenhouse. Brian has once again built a straw bale storage house for the butternut squash and the sweet potatoes are curing at 85 degrees in the heated greenhouse for this their first week out of the ground. The greatest strife this week is the dam-in-process, thanks to the family of beavers who have decided that the ford would be the perfect location for their latest construction project. We are nearing the problem stage as the water is backing up directly where the tractor, trailer, and truck cross.  If you can do some telepathic communication, please send your messages soon to these tail-slapping friends!

This week in your share, you will most likely find:

Cabbage, Broccoli, Brussels Sprouts, German Butterball Potatoes (Yellow-fleshed, very creamy and buttery – makes great mashed potatoes), Leeks, Sweet Peppers (for the last time), and Braising Greens
Braising Greens are best stir-fried with white beans, sausage, or tofu. I find that if I chop them up well before cooking, they tend to be less stringy. Once they are well chopped, I use them in soups and egg dishes or over pasta.

Nest week is the final CSA distribution for the season. We have truly enjoyed being able to provide you with these vegetables. Thank you all for participating and supporting us.

Please look on our website for information regarding the Winter Vegetable Box. We will be offering a 30-35 lb box for 4 pick-ups at either the farm or at the Troy Farmers’ Market in November and December.  Within the next few weeks, we will have next year’s membership agreement form up on the site as well. As I stated in a previous newsletter, I will not be taking new members until after January 1st in order to give this year’s CSA members the opportunity in November and December to sign back up for next season.

With many thanks for all of your kind words, feedback, and on-going support - Justine

Sautéed Brussels Sprouts with Lemon and Pistachios
    Bon Appétit     Makes 4 to 6 servings

3 tablespoons oil  (grapeseed oil is recommended)
1 tablespoon minced shallot (onion would work also)
12 brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores
     (about 6-8 cups), cores discarded
3/4 cup shelled unsalted natural pistachios
2 tablespoons fresh lemon juice

Heat oil in large skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.

Braising Greens with Currants and Feta

½ - ¾ lb Braising Greens, chopped well
1 large garlic clove, finely chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons dried currants
1/3 cup water
1 1/2 oz feta, crumbled (1/3 cup)

Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add currants and water and cook, stirring, until plump, about 1 minute. Add braising greens and increase heat to moderate, then cook, covered, stirring occasionally, until greens are tender, about 5 minutes. Remove from heat and stir in feta.

Cabbage and Apple Slaw with Butter-toasted Pecans

1 large tart apple
1/2 small head cabbage
1 tablespoon fresh lemon juice
1/4 cup pecans
1 tablespoon unsalted butter
2 teaspoons sugar
1 tablespoon chopped chives  (I suggest scallions or parsley as substitutes)

     Cut apple into 1/2-inch cubes and very thinly slice enough cabbage to measure 3 cups. In a bowl toss together apple, cabbage, lemon juice, and salt to taste.
Chop pecans. In a small skillet toast pecans in butter over moderate heat, stirring occasionally, until fragrant. Sprinkle sugar and salt to taste over pecans and cook, stirring frequently, until pecans are coated, about 1 minute. Remove skillet from heat and cool pecans slightly. Add pecans with butter in skillet and chives to cabbage mixture and toss to combine well. Season slaw with salt.