week 18; October 4, 2012 Last box of the Summer Season


eggs! (not pictured)

bagged spinach

red onions

mini-Long Island Cheese Pumpkin (edible)

Acorn Squash


green-top beets

green and ripe heirloom tomatoes

bagged brussel sprouts






acorn squash

red cabbage

lacinato kale

bagged spinach

green tomatoes

bagged brussel sprouts

red onion

Notes on the box…

The eggs are from our wonderful flock of laying hens who are out running around in the pasture as you read this.  They eat bugs, grass, and an Organic grain ration and the eggs are very different than even the Organic eggs in the grocery store.  You will certainly notice the difference in flavor.  We hope you enjoy them!

We went ahead and pulled the brussel sprouts off the stalks.  I know it’s a fun task, and it’s easier for us to leave them on the stalk (and they stay tastier longer on the stalk) but we wouldn’t have been able to fit everything in the box if we had left them on, so we bagged them up.  Use them sooner rather than later for the best flavor!

As explained in previous blog posts, we had poor germination on our carrots, beets, and lettuce earlier in the season.  We finally got a planting to germinate, but nothing sized up enough on time to make it into the boxes.  Except these baby beets of which we only had enough for bunches for the full shares.  Sorry about that, Single Share beet lovers!  The beets and their greens are edible, but both will store longer if you remove the tops from the beets.  I suggest cutting below the rubberband and putting the beet roots in a bag.  The tops will store better in plastic in your crsiper as well because they lose moisture very quickly.  The baby beets don’t need to be peeled and are fantastic roasted with a little oil until they are tender.  Beet tops are great sauted to wilted with a little oil and garlic and then finished with a squeeze of lemon juice.  You can also add them to the bagged spinach (if you are cooking the spinach) or use it in any recipe that calls for chard.

Green tomatoes for a nice green tomato recipe (see below) OR you can put them in a paper bag with an apple and they will ripen.  They won’t have that great Summer time flavor.  Most all tomatoes that you buy in the store are picked green and ripened with ethylene.  The trick with the bag works because apples naturally release ethylene.

Store the Winter Squash, tomatoes, garlic, and onions outside of the fridge and everything else in the fridge.


Flash Pickled Green Tomatoes from Food and Wine.  Make these and put them on a BLT Or a TLT (with tempeh instead of bacon).  If you have no L, you can substitute Spinach!

Making the Most of Green Tomaotes provides several ideas.


Warm Cabbage, Onion, and Apple Slaw from Alic Waters’ Chez Panisse Vegetables.  Serves 8-10

1 medium yellow or red onion

1 medium red or green cabbage

2 large crisp, sweet apples

oil, vinegar, salt, and pepper

Peel and slice the onions very thin. Trim the cabbage, core it, cut it in half, and slice it into a fine chiffonade, as for coleslaw.  Peel, core and slice the apples very thin.  In a large saute pan, heat the iol and begin to saute the onions.  When they are translucent and just beginning to brown, add the apples.  Saute about 1 min until everything is sizzling.  Add the cabbage, the salt and pepper, and a dash of vinegar, and a little water.  Stir on a hot flame just long enough to barely cook the cabbage.  It should retain a little crunch and sweetness of fresh cabbage.  Serve with pork, roast chicken, or duck; a savory grain and legume pilaf or roast potatoes; or by itself, cold.


Spinach Salad with Roasted Baby Beets

Wash the beets and toss them with a little oil.  You can cut them into halves or quarters or bite size pieces depending on what you like.  Cook them in a 375 degree oven until they are fork tender.  Time will vary depending on if you cut them up or not.  Toast some nuts, wash your spinach and make a dressing (honey mustard is nice) Toss the spinach with the dressing, top with toasted nuts, cooled roasted beets, maybe some finely diced red onion, and some goat cheese or grated cheese of your choice.


From our Liberty Village Host, Natalie….  a suggestion for a quick and easy go-to meal!  Thanks, Natalie!

“i made this last week, i thought of you all…as i used ONLY YOUR food plus pasta to create one of my FAVORITE/EASY go-to meals:

in a skillet/fry pan, take a little evoo and one very large or 2 small onion and saute…when slightly softened (not browned) add 2-3 tomatoes, diced (all but core in, last time i used a giant heirloom…delicious), salt, pepper and red chili flake to preference for heat.

while doing this, boil nicely salted water w/ whole grain penne (or any short pasta of your liking), reserving 1/2 c liquid,
when noodles are done, so is your sauce, add some of Rama’s grated Romano (generously with a little more on top)…

toss, add reserved water if you want it ‘more saucy’…and enjoy.  if you want it heartier or someone in your family (we will call him Jason) needs MEAT, we add a cooked chicken breast diced…”


Derek made this for us for lunch after his partner Terese made it for him for supper.  It’s yummy!  Coconut Brussel Sprouts with Dal

On the Farm…..

This is officially the last box of the 2012 Summer Season.  We will be sending an email with a link to the 2012 survey.  Please take a few minutes to fill it out.  We read and value every response.  The surveys help us a lot in our planning for next season.

We also invite you all to go ahead and sign up for the 2013 season.  If you sign up now, you will be guaranteed the 2012 price and you will be doing us a favor!  We need funds for the seed order which we place in December and if everyone waits until April of next year, we have to dip into savings or live pretty lean during the Winter to get the order paid for…  Or we wait until the CSA money starts coming in and some of our best varieities of seeds might be sold out!

We want to take a moment to thank our crew.  Craig, Lauren, Derek, and Cassandra have been so much fun to have around and amazingly dedicated workers.  It’s a lot to ask for people that are working for not much pay to care about the farm as much as we do.  Enough to show up each day with the sun and to work until the jobs are done.  They all gave so much and all worked with interest and passion and great attitudes.  We hope that they learned and discovered what they set out to by working on our farm.  Any of our members who had the good fortune of meeting them know how kind they are and how much they love farming and food!  These guys are like family to us and we look forward to seeing where they go and what they decide to do.  One thing is for sure, they ALL have what it takes to be farmers and they will be successful in any endeavor they choose.  Thank you so much crew of 2012!

We also want to give a great thanks to all of you who signed up and were a part of our farm. We would not be here without you. It may seem somewhat far removed from your life in the city, but we really want you to know what impact your food choices have. If we were not with us, these 40 acres that we call home would most likely be a Genetically Modified corn field or a worn out hayfield rented to a retiring dairyman who can’t afford to give anything back to the soil. You are  helping to challenge what many people see as farming. I was riding in a tow truck the other day and the driver asked what I do. I kept it simple and said “I’m farming full time”, immediately he started asking about corn prices. I didn’t really have the time to get into the details, but that is exactly the opposite of what we are doing here. When you buy food from us, you are supporting a business that sells real food to its neighbors… not the highest bidder on the global stock exchange. Half of our income doesn’t go to oil and chemical companies or vertically integrated agribusiness. It goes to the local hardware stores, the bakery in town, Organic seed companies, our employees who are most likely to carry on farming in some capacity, who are learning what it takes to grow food and applying it to thier lives. YOU helped to make it all happen! We have offered the alternative to the multinational corporations. You have chosen not to get some or all of your food from those places, but from us. This has a ripple effect that can turn the tide, that can make our region food secure and make our community more diverse and economically and environmentally sustainable. This is a blueprint for the future. You have taken part in what will be looked at as a great experiment that changed the way we got food.  Directly from the farm.

You have our deepest gratitude.  We look forward to feeding you and your families for many years to come.

2012 farm crew

brussel sprouts

the stalks are cut with a sawz-all or heavy duty loppers

then they are put into harvest bins and driven to the packing shed

unless all the bins fall off the wagon first…

taking the sprouts off the stalk is not the most entertaining job, until…

Farmer Josh feels inspired to sing out!

he’s inspired by his love for the Sprout!

back to work, slightly more entertained

First Winter box will be delivered next Thusday to those members who signed up for a Winter Share.  See ya then!


  1. Thanks for the reminder about the positive consequences of our mindful decisions about where and how we get our food! My inspiration is refreshed!

  2. Terese said


  3. so happy to be part of T-ROCK! thanks for the awesome eats!!!

  4. Cathy Robinson said

    This was our first year as members, and certainly not our last. Getting that box of goodies on Thursday was just like Christmas, according to our 10 year old (and I agree!). Lots of variety and interesting things to try. We are committed to being “local yokels” and are proud to support you and all you stand for. Thanks for a great summer and we’re looking forward to next season.

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