P i c k l i s t
roma tomatoes - mint - corn - lunchbox peppers - melon -
carrots - potatoes - cherry tomatoes - onion
I know a heap of yall are enthusiastically pulling out your woollies and reaching for those Pumpkin Spice Lattes and counting down the days until the gourds are dripping from the farmstand, but let’s pump the brakes a bit shall we? Remember, Summer is so short and so sweet and we are currently elbows deep in tomatoes and wading our way through the melon patch. Summer is here now, and we must eat all the fresh corn before corn is gone for another (gasp) 10 months.
HOWEVER, we do need to think ahead…SO, for those of you who embrace all seasons, and the eating there in, get on board my actual favorite club in town. FALL CSA sign ups are live people! IYKYK… and if Fall CSA is new to you, it's like a boosted Summer CSA, and it’s the most fun. Always music, always high fives, towers of winter squash, castles made of cauliflower, stacks of sweet potatoes, spicy greens galore, the occasional build your own bouquet bar. It’s a vibe.
HERE ARE THE DEETS: $228.00/ 6 weeks of fresh Fall crops all grown here at Edgewater Farm
BEGINS THURSDAY OCTOBER 17Th/ ENDS THURSDAY NOVEMBER 21ST
PICK UP TAKES PLACE THURSDAYS, with one special spooky pick up on Wednesday, October 30th
AT THE FARMSTAND 4:30-6 p.m
Weekly Share equivalent to 1/2- 3/4 bushel box
And why do we do this? Because the farmstand closes for the season around Indigenous Peoples Day, and we still have so much food in the fields- let's dig it, pick it, cook it, and eat it. Also, who doesn't love a weekly excuse to hang out around gorgeous veg?
HOW DOES IT WORK: Upon arrival at the farm, you will get a weekly newsletter with recipes inspired by the CSA crops, and a pick-list to select your veg. You can expect all of the classic Fall crops: winter squash, sweet potatoes, greens, onions, garlic, beets, carrots, maybe end of season peppers and tomatoes, herbs, etc…
This CSA is open to all FALL food lovers and friends
SIGN UP ONLINE TODAY, THINK FALL, BUT EMBRACE THE SUMMER VEG IN FRONT OF YA TODAY :)
FARMY FOODIE PRO-TIPS:
Ripe for the grill: corn - roma tomato - onion - peppers - carrots
Mint: always a great addition to salads, there are plenty of recipes out there that love to pair a mint sprig and a melon, but right now with the cool nights, i love a mint tea night cap, just boil water and steep
That Baked Feta and Cherry Tomato Pasta
Serves 4
Recipe courtesy of Mitchell Davis, our fave up the road nearly resident chef…
definitely check out his substack for more recipe inspo: https://kitchensense.substack.com/
This dish went viral on social media a few years and with good reason. It is simple and delicious.
8 ounces feta
1 ½ pounds cherry or grape tomatoes
6 cloves garlic cloves, smashed
1/3 cup extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Pinch red pepper flakes
12 ounces short pasta, such as casarecce, rigatoni, penne or farfalle
1 bunch basil, leaves only (perhaps you have some left over from last week?)
Preheat the oven to 400°F. In the center of a deep 9” by 13” baking dish, place the feta. Scatter the cherry tomatoes and garlic cloves around the cheese. Drizzle with olive oil and season with the salt, pepper, and red pepper flakes. Bake for 40 minutes until the tomatoes have burst and the cheese has softened and browned.
About 15 minutes before the tomatoes and feta are done, cook the pasta in abundant salted boiling water until al dente. Reserve 1/3 cup of the pasta water and drain, but do not rinse. Add the hot pasta to the baking dish along with the basil leaves and about ¼ cup of the reserved cooking water and stir to combine. Taste and adjust the seasoning. Serve immediately.