Main Season 2017 CSA – Week # 25 – Distribution for 11/21/17

CSA 2017 – WEEK #25

November 13, 2017

This is the FINAL WEEK (Week #25) of deliveries this season!  Please note that there will be a make-up delivery for a few sites next Tuesday, including Forest Hills, Douglaston, Syosset and Astoria.

THANK YOU!  We are so grateful for your membership and ongoing support of our farm.  You’ll be hearing from us again later in the week with our Season End Farmer Letter and response to your feedback on the survey. We’re also opening up renewals for 2018 this week, so stay tuned to your inbox!

WINTER CSA – A few spots still open on LI…
We’re now accepting online applications for our CSA Winter Share.  Four monthly deliveries, December through March.  Sign up here…


Happy holiday box!  We try to harvest crops that we think you’d like to include on your Thanksgiving table next Thursday.  Everything will hold well in the fridge until next week as long as it’s stored properly.  See storage instructions for each item below.

Sweet Potatoes – 2.5 lbs of various sizes!  These are unwashed to maintain their freshness. Wash just before preparing.
Storage: In a cool (not cold), dry spot. DO NOT STORE IN THE FRIDGE!  Uses: Cooked. When to use: Within 10 days.

Carrots – A huge 4lb bag of our sweet early winter carrots!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked. When to use: Within 10 days.

Butternut Squash – A classic for the holiday table.  I love this as one of my mashed side dishes.  Simple and delicious!
Storage: On the counter. Uses: Cooked.. When to use: Within 10 days.

Leeks – The final harvest from this last planting. Just in time for the final share this season!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 10 days.

Watermelon Radish –  If you haven’t tried this radish before, you’ll be surprised when you cut through the skin!  These have become a staple on our fall and winter table.  Perfect sliced raw and sprinkled with sea salt as an appetizer or sliced thinly in salads. Equally delicious cooked, but note that the spectacular color fades when cooked.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within 10 days.

Collards – Another favorite on our holiday table.  Here’s a great NPR story on the southern tradition of collards for Thanksgiving.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within a week.

Parsley – To add fresh flavor to all of your holiday dishes.  A must ingredient for stuffing!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within a week.

Please remember just one bag per fruit share member.
1 mixed bag of Bosc Pears and Jonagold & Granny Smith Apples
(for fruit share members ONLY)


Maple Roasted Sweet Potatoes
Roasted Sweet Potatoes with Chile Yogurt and Mint
Braised Leeks with Lemon & Parsley
Apple, Leek & Butternut Squash Gratin
Butternut Squash Mash
Watermelon Radish Salad with Citrus & Goat Cheese 
Watermelon Radish with Cilantro & Garlic
Collard Greens with Fennel and Orange Butter
Classic Southern Collard Greens
Sauteed Carrots

Tons more recipes, cooking tips and photos from fellow CSA members on our