Fall Subscription 2020 Week 2P (Pickup!)

Hello members! As you can see from the blog post title, this is a "P" week, which means if you are a biweekly member with a pickup, you'll receive your share this week! If you're a biweekly delivery member, your turn is next week.


This is Mini Harvest Season week number 2 out of 3 (the extension for those of you in the summer program who missed sign ups for the full fall program).


This is Fall Program week 2 out of 8 for those of you enrolled in the full program.


Phew! This is why we bundled the 3 seasons together for next year - to avoid some of the confusion and get everyone on board for the full length of the program.


This week, it's still about SOUP! Send us a photo of your creative soup for our contest! It doesn't have to be your own recipe: just send us the source of the recipe along with the photo of your finished soup. We're really looking for submissions that are a little out of the ordinary: combinations or flavors you wouldn't typically expect. Our crew will pick the soup that wows us the most on Saturday and the winner will receive a soup-themed prize! I'm really excited about this cute, silly prize!


Here are some submissions to date:


Broccoli is one of our hottest items! We caught some flak this past weekend for not bringing broccoli to the markets. But we said, "Sorry! We're saving the good stuff for our subscription members!" Many of you upgraded to the large share for the fall for some of these exact crops, so we really wanted to make sure we had enough. Cauliflower probably won't come in abundantly enough. It gets fungus very easily and this year is no exception (and no surprise since it's been nothing but cloudy and wet lately...) P.S. Note the head of "cheddar" (yellow) cauliflower on the back of the truck. It's a different variety and yes, supposed to be that interesting color!

One of these heads was 2.16 lbs! Heads can vary a lot which is explains why some of you are either receiving a larger head or a smaller head and an extra bonus item to make up the dollar difference.


Brussels sprouts are in this week, too. Just twist and snap them off of the stalk when you're ready to use them and toss them in a bowl of cold water to give them a quick rinse. Eating those Brussels sprout tops a few weeks back sure paid off!


Speaking of market-going, last week we wrapped up our Monroe Farmers' Market and Trumbull Farmers' Market for the 2020 season. They were both super different because of COVID, but we're grateful that they were still able to happen. The Shelton Farmers' Market will continue this coming weekend.


And speaking of this weekend, on Halloween we're going to have a little extra fun in the store! Check out this farm family of mummies that my aunt made. Kids, wear your costumes and come trick-or-treating. Adults, there will be a treat for you, too. We'll play some music, decorate for the holiday, and enjoy a special Saturday here. Even if you don't pick up on Saturdays, you're welcome to come by from 9 to 4!


Peter loves to play with squash - probably because it's fun to roll and easy for him to hold. He's all about the bright yellow delicata. Delicata gets its name because its skin is delicate. No need to peel it! Delicata is also known as sweet potato squash because it's very similar. Delicata is probably my favorite winter squash because it's sweet, soft, and nutty. I love it with butter and salt to balance out the sweetness, but many people recommend nutmeg, cinnamon, or even maple sugar. Delicata is very trendy right now. Many people are cutting it into rings that resemble flowers, roasting it, and putting it on pizza.


We're reflecting on a few failures from the year. We don't do a good job with some things around here, and sometimes it's out of our control and sometimes it's not. Sometimes we're too stubborn about saving onions for the later weeks of the fall subscription and we end up losing half of them to rot too soon. We've been spending some time separating out the good from the bad onions to see what we've still got left and wondering when we'll ever learn to change some of our ineffective habits...


Randy's not happy with his sweet potatoes, either. Potatoes were misshapen, yields weren't good, they have tons of open wounds and blemishes... He's just not sure if he's interested in growing these anymore. Needless to say, we're unsure about having enough high quality ones for the shares, but the good ones will be available in the store. As you can tell from his message this week, he's super into potatoes lately and his focus has been on making sure they're dug up and heading into storage for the remaining weeks of the subscription. This week, everyone will receive some red potatoes for something a little different than the gold potatoes we've been receiving.


To close out this newsletter, here are a couple more pretty shots from the week:

That row of bright yellow-green in the second-to-last row is a new loose-head Asian cabbage green we're growing called Tokyo Bekana and should be ready soon. The really awesome thing about this experience is getting to try new veggies. How many people can say they've eaten Tokyo Bekana before?!


A Message from Randy:


The Uncrating:


Contents (In approximate order from shortest shelf life to longest):

Small:

  • 1 head of broccoli

  • 1/2 lb. bag of beans

  • 1 stalk of Brussels sprouts

  • 1 lb. of green peppers

  • 1 lb. of red potatoes

  • 1 delicata squash

  • 1 red onion

Large:

  • 1 head of broccoli

  • 1 lb. bag of beans

  • 1 head of lettuce

  • 1 stalk of Brussels sprouts

  • 1 lb. of green peppers

  • 2 lbs. of red potatoes

  • 1 delicata squash

  • 1 red onion

Caring For Your Share:

  • Wash all before usi