Greetings CSA Members,

    “We have avoided serious frosts thus far and this week in your share, some of you may even see eggplants and peppers. Lucky for both of us, we are enjoying a good, long Fall.”  Finally, a few words from a tired Farmer Brian!  I know for a fact when there is no sunlight with which to rise at 5:30 AM, it is very hard to pull off those covers and step onto the cold floor. October may have both the summer and winter vegetables as its advantage, but it sure is a disadvantage when we are worrying about covering the crops quickly before a potentially killing frost as the light dwindles early in the evening. My three goats are indicating that winter is soon to arrive as their milk supply is also diminishing. The chickens are beginning to molt and become a little more ornery, thus only giving a few eggs per week now. Maybe I am wrong and it is Wall Street that has impacted their moods!  Nonetheless, the hearty crew we have working here arrives each day with smiles on their faces and many layers of clothing on their backs. And there is nothing more satisfying than to see the little green shoots of winter rye popping up through the rich brown earth, laying a lovely blanket on the soil before the white one falls and carpets the ground for the cold season ahead.
    We are planning to offer a Winter Vegetable Box in November and December. We will have more detailed information and the order form on our website by the end of next week. There will be 4 dates the boxes will be offered – 11/8, 11/22, 12/6, and 12/20. You will be able to purchase one or more boxes for all or just one of those days. The Winter Vegetable Box is available to anyone interested – not just CSA Members.  The pick-up sites are at the farm and at the Troy Farmers’ Market.  
    Several of you have inquired about next year’s sign-up. I hope to send membership agreement forms to each site on the last pick-up date - Wednesday October 29th.  By that point, the website will be  set up with the necessary information to fill out, print, and then send along to us. I am not planning on accepting any new members until after January 1, 2009 so that I can give you all November and December to sign back up with us if you wish to do so. Please email me with any questions that you might have.

    This week in your share, you will most likely find:
Salem Potatoes (white, all-purpose), Leeks, Broccoli, Lettuce, Cabbage, Shallots, and some combination of the following: Fairytale Eggplant, Bok Choi, Fennel, and/or Peppers
   Fruit Share:  Organic Liberty Apples from Pleasant Valley Farm in Argyle

Take good care – Justine

Denison Farm’s Potato-Leek-Greens Soup

1 bunch Leeks                                                  3 T. Oil and 2 T. Butter
4-5 Potatoes, cut into small cubes                    8-9 cups of water
1 bunch Kale (de-stemmed) or Broccoli (cut into small pieces)      
 Salt, Pepper, and 1 T. Soy Sauce

In the bottom of a stock pot, sauté leeks in the oil and butter. When leeks are translucent, add potatoes and continue to sauté until they stick to bottom of pan. Add water and greens (or broccoli). Add enough water to cover the vegetables and cook covered until potatoes fall apart. Either mash in pot by hand or take out in small batches to be pureed in food processor.  Season to taste.

Shallot Vinaigrette

1/4 cup finely chopped shallots
1 tablespoon Dijon mustard
2 tablespoons red-wine or champagne vinegar
1/3 cup olive oil or safflower oil

Whisk together shallots, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper.
Just before serving, toss salad greens with just enough dressing to coat.

Caramelized-Shallot Mashed Potatoes
    Bon Appétit
Makes 6 servings

6 tablespoons (3/4 stick) butter, divided
2 cups sliced shallots
3/4 cup whole milk
2 pounds large Salem or Rose Gold potatoes, peeled, quartered

Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add sliced shallots and cook until tender and brown, stirring often, about 20 minutes. Transfer shallots to small bowl. Add milk to skillet. Set aside.

Meanwhile, place quartered potatoes in large saucepan. Add enough cold water to pan to cover potatoes by 1 1/2 inches. Bring to boil, reduce heat to medium, and simmer until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan and stir over medium heat until dry, about 1 minute. Add remaining 4 tablespoons butter. Bring milk in skillet to simmer, scraping up any browned bits. Add hot milk to potatoes. Mash potatoes. Stir in caramelized shallots and season to taste with salt and pepper.

BUTTERED CABBAGE
 Irish Traditional Cooking -  Makes 6 to 8 servings

1 lb fresh cabbage
2 to 4 tablespoons butter
salt and freshly ground pepper
an extra knob of butter

Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.