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Dear Common Thread CSA Members,
It's October and we're in our last month of regular season CSA distribution! The last On-Farm pick-ups will be Tuesday, October 29 and Saturday, November 2. The last Delivered Boxes will go out on Thursday, October 31. Folks who would like to continue with the CSA into November, December and January can sign up for our winter share - the sign up form is on our website's membership page
The Syracuse and Clinton Farmers Markets will have their last week next week - October 8 and 10, which will result in some changes to our delivery routes for the last 3 weeks of October. If you have a delivered share, please note whether there are changes to your site below:
- Cazenovia - no change
- Clinton Farmers Market - your share will be delivered to Clinton Pottery by 11 am on Thursdays unless you let us know that you will pick up elsewhere.
- Clinton Pottery - your share will be delivered earlier in the day, by 11 am and will be available for the rest of the day
- Dewitt - no change
- Green Planet - no change
- Fayetteville - no change
- Manlius - no change
- Syracuse Downtown Market - we will deliver your share to a site of your choice on Thursdays - please let us know which site you prefer - there is more information on site and times on our website, delivered share page
- Syracuse, Laci's Tapas Bar - no change
- Syracuse Real Food Coop - no change
- Syracuse University/Westcott Area - we will deliver your share on Thursdays instead of Tuesday - same place, but an hour later, by 11 am.
- Utica Coffee - no change
- Utica National - we will deliver your share earlier in the day, by 10:30 am.
Reminder: our Season Celebration Potluck will be this coming Sunday, October 6. We will provide pumpkins for carving at 5 pm, followed by a potluck. We are also offering a farm tour at 4 pm and a work project at 2:30 pm. You are welcome to come to one or all of the events. Please let us know if you plan to come at info@commonthreadcsa.com so we know how to plan.
More fall roots are coming in! This is a great recipe that can be adapted to whatever roots and herbs are around:
Roasted Roots
Ingredients
1 butternut squash, halved, seeded and peeled
1 or 2 lb of potatoes, scrubbed
1 1/2 lb beets, scrubbed and tops trimmed
1 medium onion and/or 1 or 2 leeks, well cleaned
2 parsnips
1 head garlic, cloves separated, and peeled (about 16)
2 tablespoons extra-virgin olive oil, plus more for drizzling
several springs of fresh herbs or 1-2 tsp. of dried herbs (thyme, rosemary, basil, oregano, sage, etc.)
1 1/2 teaspoons salt
Freshly ground black pepper
other vegetables that can be used include rutabagas, celeriac, carrots, fennel and kohlrabi
Preheat oven to 425 degrees F.
Cut all the vegetables into 1 1/2-inch pieces. Cut onions through the base core to keep some of the layers in chunky pieces. Cut leeks into discs. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper. Brush or drizzle 2 baking sheets with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
We have a lot of broccoli coming in this week! Here is a simple but tasty sounding recipe:
Ginger Broccoli
1 pound broccoli, washed and chopped into small florets and slices of stem
1 Tbsp. canola oil
1 sliced fresh ginger root, finely shredded (about 1-2 Tbsp. depending on how much you like ginger!)
1/2 tsp. salt
1/2 tsp. sesame oil
Blanche the broccoli in a large pot of boiling salted water for about three minutes, then immerse in cold water and drain. Heat the oil in a wok or large skillet. When it is moderately hot, add the broccoli, shredded ginger, and salt, adding a few tablespoons of water if it seems dry or wants to stick. Stir fry for four minutes at high heat, then add the sesame oil and stir-fry for 30 seconds more
Serves two as a main dish over rice, four as a side dish.
Yours in the field, Wendy and Asher
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