This is our last regular time pick up for the Autumn share. Our final pick up will be next Tuesday, November 26th. Thank you all for being apart of our autumn CSA, and a special thank you to our super shares who have been with us for the full season. It is such a joy to have a community who supports the farm and becomes a member of our farm family. Without our normal CSA pick ups we do miss you all.
For next week if you would like to pre-order bread for Tuesday pick up you can do so though hollow leg bread you can do so here. The deadline is Sunday!
In addition, Hollow Leg Bread will be doing a december bread share with a pick up at the farm.
Sheep stroll tickets are also now for sale! The sheep stroll will be December 7th starting at 4pm to 6pm.
In the share this week
-sunchoke- high in potassium, these root crops become sweeter with colder weather (like many fall crops :) ) There are many ways to cook them: roasting, puree, soups and my favorite, chips
-Dry Beans, black or cranberry bean, we ran out of fancy bags but are the same weight in either. Dry beans are a great source of protein and will store for a few months. If you have an instant pot, you are in luck because cooking them in there is so easy! If not, i recommend soaking overnight before cooking.
-Acorn Squash- follow this for a great app. idea
Kale Salad with Fennel and Almonds
1 bulb fennel, cored and very thinly sliced
½ cup toasted sliced almonds
½ cup dried cranberries
3 ounces thinly shaved Parmesan cheese
Kosher salt and freshly ground pepper
¼ cup fresh lemon juice
1teaspoon kosher salt
½ cup extra-virgin olive oil
Freshly ground pepper
Stack as many of the kale leaves as you easily handle at one time on top of each other on a cutting board. With a large sharp knife, slice them into thin strips, no more than ½-inch thick. Put the kale in a salad bowl.
Add the fennel, almonds, and cranberries and toss to mix. Scatter the shaved Parmesan over the salad and season to taste with salt and pepper. Sprinkle the vinaigrette over the salad, toss gently but thoroughly and serve.
In a small bowl, whisk together the lemon juice and salt until the salt dissolves. Slowly add the oil to emulsify the vinaigrette. Season with pepper and serve.
If not using right away, cover and refrigerate for up to 1 week. Shake or whisk well before using.