Monday, September 29, 2008

week 16

Hi CSA friends,

It's fall. Time to eat hearty soups, kale, cabbage, and winter squash. Time to split firewood, plant garlic and mulch the berries. Its Rosh Hashanah, the Hebrew new year, an opportunity for reflection, a new season, a new beginning, an attempt to not repeat last year's mistakes. It is celebrated with lots of sweet foods to ring in a sweet new year, and so this week we will be sharing honey from our hard-working bees with you! After a long summer, our bees present you with bear-shaped bottles of anti-microbial goodness.

For October we will have an array of cold hardy produce including:

Potatoes, winter squash, cabbage, beets, Brussels sprouts, garlic, onions, and newly sprouted greens like kale, arugula, and mustard.

We still have some summer veggies left, but they are winding down: we still have some tomatoes, peppers, and eggplant. Special for the next 2 weeks we will have GREEN tomatoes for frying…yes, like the movie. As we take down the tomato vines in the greenhouse to prepare for a crop of winter greens (we hope they'll feed us through the winter, a new experiment this year!), we'll share all of the last un-ripened fruits we uncover so that you too can enjoy this southern treat. Tonight we're trying out a recipe for green tomato cake – we'll let you know if it's good!

In other news, we've been doing lots of haying, carting loads and loads of fresh hay to the chicken coop and to the hillside, where we are mulching the garlic for the winter. It's been quite the project – all the woofers, and Guv, have been sufficiently showered in grass, making for a lot of laughs and itchy skin!

Thanks for being part of this adventure with us, we look forward to seeing you this week!

L'Shanah Tova - we wish you a sweet and happy new year, filled with ear-to-ear smiles and veggies to fill them.

The Teleion Holon party crew

Monday, September 15, 2008

week 14

Hello CSA friends,

Welcome to fall! We hope you all are enjoying the first days of crisp breezes, cold mornings, and sweet hints of changing leaves as much as we are. With a brand new pack of woofers, we are energized and ready for what in many ways feels like a new season here on the farm: new things to harvest, new tasks to complete, and even some new things to get in the ground! This week we've been busy picking apples, cleaning up the gardens, planting late season crops like spinach and arugula, and harvesting a truckload of winter squash. We also pulled up all of the squash and melon plants and are preparing the beds for the garlic to be planted. Last week, we harvested honey from the beehives and ended up with quite the supply of sweetness, which we will be bottling up and sharing with you all soon.

We are all done with summer crops like musk melons, cukes, and zukes, but we still have enough late watermelons to last a few more pick-ups. We will also be rolling out the winter squash gradually over the next few weeks, and sharing wonderful recipes for them. More cabbage, carrots, and beets are on the way as well, which along with some kale and potatoes will make for some great soups.

In other news, we'd like to remind you all that this week is the Localvore Challenge week, in which communities across the nation are challenging themselves to eat completely local for one week, meaning that none of their food comes from more than 100 miles away from their homes. So stock up on Teleion Holon veggies and be encouraged to attempt the challenge. For more information you can check out


The Teleion Holon veggievores

Here's a few simple recipes for the edamame and winter squash that are coming your way this week:

"Cook Them Soybeans (Edamame)"

Bring 2 quarts of water and 2 Tbs. of water to a boil

Boil soybeans for 10 minutes or so. Drain.

Pop the cooked soybeans right into your mouth or into a serving dish. You can also serve them cold as snacks or in pasta salad, potato salad, or green salad. Or, you can eat them in the pod, covered in some salt for a Japanese-style treat.

Baked Winter Squash

Cut the squash in half, remove seeds and stings with spoon. Place upside down in a pan covered with aluminum foil and filled with 1/2" water. Bake at 350® until almost tender. (about ½ hour). Turn over so cavity is facing up and add to each cavity 1 tbsp. butter, 1 tbsp. brown sugar and/or maple syrup and or/apples, cinnamon, walnuts. Back again uncovered until sugar is bubbling.

Wednesday, September 3, 2008

week 12

Hello CSA

Its been hot and dry. Sunny days and cool nights. We've been putting in hay and pulling out summer squash and cucumber vines… getting ready to plant garlic. The dry sunny weather has been good for ripening the winter squash. We're starting the squash harvest today, but we'll let them cure in the sun for another week before we put them away, this will toughen the skin so they store better. Most of our wwoofers have gone back to college, so we're feeling a little short handed, (and struggling to be ready for pick ups and markets on time) but at least we are enjoying the sunshine.

We'll bring back bok choi this week, although this planting looks a little spotty from beetle damage, it tastes great. It can sometimes becomes challenging to grow nice greens when it gets hot, they are really more in season in the spring and fall. We transplanted a bunch of fall spinach and it should start producing in a couple weeks so that's a little something to look forward to. Next week we'll also be pulling beets, and more watermelons, and we should have edamame (fresh soybeans) soon.

Here is a recipe idea from our son Guv:

Mashed potato ice cream

Boil potatoes until tender (if strawberry ice cream is desired cook with 1 beet)

Mix in milk, butter and salt and mash until creamy-lumpy

If chocolate chip ice cream is desired, mix in cooked black beans

Scoop with ice cream scooper into sugar cones

Top with ketchup (strawberry sauce)

And of course a cherry (tomato) on top

PS during the next couple of pick up times, we could use some help splitting garlic bulbs for planting. So if you've got time and don't mind getting your hands stinky come join us.