Somehow every year we say the same thing, “we can’t believe it is already the end of our CSA program!” Although during the summer it sometimes felt like it would never end (haha) we are always a bit sad at the close of our season. There are a few housekeeping items we need to share as this will officially be our last week. Please bring back your basket and any other containers you may have around the house. We really try to recycle as much as possible. If you could bring a couple of grocery bags to take home your thanksgiving goodies that would be great. We like to design your last basket to provide you with an entire meal (just add a ham or turkey) so hopefully you will think of us as you prepare for your special family meal.
We will be reaching out once more to request you complete a brief survey. It really helps us keep the program evolving and attractive to our members when we hear open and honest feedback. During the winter Marc and I will be doing a deep debrief of our year, discuss what went well and what we would like to do better while designing our plans for 2022. We usually start our next years CSA share sale right in the new year. Our past members always get first shot at the limited shares we offer. We hope you will join us again.
Even thought our weekly basket has come to an end you can still purchase our product right through the late fall, just visit our on-line store. Also, watch for our new Rumar newsletter, more information on that will be coming soon.
Here is what you can expect this week:
Rumar Farm Hearty Salad Blend A fall mix of tender lettuce and mustard greens for a wonderful salad starter. A simple oil and vinegar would work well; add seeds, dry fruit and of course, feta to start your meal off with a bang.
Red Potatoes No need to peel them if you make red skin potato mash. Boil quartered potatoes until fork tender. Add butter and milk and mash until incorporated. Stir in scallions or garlic chives and season with salt and pepper. Leaving the skin on these potatoes gives this fluffy creamy dish a nice added crunch.
Roasting Root Vegetable Medley Here you can wow your guests with a medley of local fall root vegetables. We wanted to blow your mind with this mix. Do up a sheet pan roast by cutting them up, drizzle with olive oil, salt and pepper and any other fresh herbs.. Spread them on the sheet and roast at 400 for around 20 minutes stirring once or twice to allow crispy perfectly browned exterior and fork tender inside.
Cooking Pumpkin You can easily add it to your roasted vegetable medley but what is a better dessert after a thanksgiving meal than pumpkin pie. By using an unbaked pie crust it is so easy. Just roast and puree the pumpkin, combine it with egg, sweetened condensed milk and pumpkin spice then fill the crust. Bake at 350 for about 40 minutes. Cool and serve with whipped cream. Or you can use your pumpkin as a table decoration and later carve it for Halloween.
Big Bunch of Kale Later in the evening you may want to send the kids to watch movies and keep them happy with easy-to-make kale chips. So fast and healthy, they will love them.
Bosc Pear While the kids are watching movies, the adults can enjoy sliced Bosc pears with a variety of cheeses such as old cheddar or Parmigiano-Reggiano and perhaps a cognac or Cabernet Sauvignon.
Parsley, Sage and Thyme