Sandy Spring CSA eat Healthy, eat Local

An abundance of fall fruit and veggies

October 20th, 2010 · Click to read comments · farmer, Kathan, share

Here is a copy of the weekly email you received from Kathan at Lancaster Farm Fresh Cooperative. We like to post it so it’s available in case email fails for any reason, and we keep it posted so anyone can refer back in the future, long after those emails have been deleted. And for prospective CSA members, it’s a good way to check out what we actually get on a week by week basis.

Wednesday, October 20

Hello CSA Shareholders!

The following list is what you should receive in your share today. There might be some slight variation depending on substitutions due to crop shortages.

1 Bag Fairy Tale or Mixed Eggplant – certified organic – Maple Lawn Organics or Riverview Organics

1 Head Cauliflower – certified organic – Plum Hill Organics or Green Valley Organics

1 Head Green Cabbage – certified organic – Windy Hollow Organics

1 Neck Pumpkin – certified organic – Countryside Organics

1 Bunch Turnips – certified organic – Goshen View Organics or Maple Lawn Organics

1 Bunch Green Endive OR 1 Green Kabocha Squash – certified organic –

Meadow Valley Organics

1 Bag Mixed Hot, Mixed Peppers, or Jalapeno Peppers – certified organic – Millwood Springs Organics, Railroad Organics or Farmdale Organics

1 Head Romaine Lettuce – certified organic – Bellview Organics

1 Bunch Herbs – certified organic – Noble Herbs

10th Item One of the Following…

* 1 Bunch Gold Beets – certified organic – Windy Hollow Organics
* 2 lbs. Sweet Potatoes – certified organic – Pine Hill Organics
* 1 Red Kuri Squash – certified organic – Railroad Organics
* 3 Red Onions – certified organic – Shady Pine Farm
* 1 Bunch White Kohlrabi – certified organic – Sweetaire Farm
* 1 Package White Mushrooms – certified organic – Mother Earth Organic Mushrooms
* 1 Bunch Collard Greens – certified organic – Railroad Organics
* 3 York Apples – certified organic – Oyler’s Eden

Thank you for your commitment to local, organic food and farmers!

Have a great day!

Kathan Teepe
Lancaster Farm Fresh Cooperative
csa@lancasterfarmfresh.com

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2 responses so far ↓

  • 1 Lynne Donaldson // Oct 23, 2010 at 11:17 am

    How does one prepare the various autumn squashes (besides using them to decorate? I now have the neck pumpkin, the green squash and some other things I think of as decorative “gourds”. What are the best way to prepare these?

  • 2 Sharon Nopper // Oct 26, 2010 at 1:20 pm

    Yesterday, I roasted a long-neck and hubbard squash in the oven. After scooping out the seeds, I filled the round part of the hubbard with maple syrup, buttter, cinnamon, and ginger. The rest was cubed with olive oil, garlic, salt and pepper to be added to a pasta dish. The long neck was pureed and frozen into 2 cup portions for soups, casseroles, breads, muffins, soups, etc. Yumm! keep em comin!

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