And here we are, this is the last week of our 2022 CSA season. At pickup we ask that everyone please bring back any bushels, baskets and other containers we repurpose and recycle as much as possible. Marc will be sending out a brief survey to get your feedback on your 2022 CSA experience, watch for it in the next few weeks. In past years we implemented some important changes as a result of suggestions we received, your opinion is important to us. As always we allow our past members priority for the upcoming 2023 CSA season before going to our waiting list. You should receive notifications in early January, so watch for our email. I will also be keeping up my newsletters over the winter but will scale them back to monthly. If you have not yet done so, sign up for them through our home page at www.rumarfarm.ca.
Week eighteen is your specially designed Thanksgiving basket, all you have to do is add the turkey or ham (or keep it vegetarian). The first course consists of a fall lettuce salad. (salad mix provided), Your main sides consists of young freshly dug potatoes (provided) and assorted roasting vegetables (carrots, white and purple top turnips, roasting radish mix and onions, provided). Finely chopping parsley makes a nice garnish for the roasted veggies and potatoes (parsley provided). You could make a killer sage gravy (sage provided) if you decide to do a bird. For dessert, what else but a home made pumpkin pie (baking pumpkin provided). Later in the evening you can serve sliced Bosc pears with candied nuts and an assortment of aged cheeses. Maybe a nice brandy for the grownups? The kids can enjoy a movie with Kale chips as a snack (Tuscan kale provided).
Here is what you can expect in your basket 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.
Potatoes Boil quartered potatoes until fork tender. Add butter & milk and mash until incorporated. Stir in scallions or garlic chives and season with salt and pepper.
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.
White Turnip
Purple Turnip
Carrots
Black and Watermelon Radish Mix
Onion
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 Tuscan Kale Keep the kids 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 and Sage
Don’t forget our on-line store remains open until we run out of produce so keep checking back weekly.
We wish everyone a great thanksgiving and look forward to seeing you all back next year.
Enjoy.
