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 www.vermontlocalvore.org.

Peace,

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.