Dear Common Thread CSA Members,

It's been quite the season, with our transition to this farm new to us and lots of rain and lots of great support and tons of vegetables. We'd like to thank many of the people whose help made it all possible:

Every one of you who took a risk on us this year and bought a share - for your support and for all the kind words you have had for us
Our amazing apprentices, Tim, Sam, and Tom who brought great positive energy and curiosity to the farm and who have given so much energy to make this farm succeed this year. This is their last week before they go on to new things and we wish them the best in the next step on their journeys.
Kelly, who cheerfully worked with us, part time, on the farm, and also took good care of our children when we had to work extra long weeks.
All of those who have volunteered on the farm this year, especially Marsha, Ed, Carole and Matthew.
Our summer crew, James, Calvin, and Phoebe, who answered our late call for help when we realized a few weeks into summer that we needed summer harvest help, and who were a positive, fun presence on the farm.
All our CSA drop off site hosts - Todd, Nancy and Allison, HJ, Aliza, Syracuse Real Food Coop, Evan, Laci's Tapas Bar, Green Planet Grocery, Clinton Pottery, Utica National, and the Utica Coffee Roasting Company for helping a larger community of people be part of Common Thread CSA.
Asher's parents, Terry and Andy, who have been our biggest cheerleaders and helped us move in, fed us, done our dishes, cared for our children, and much, much, more
Several fellow central New York farmers who have welcomed us to the region, answered our questions and become our friends.
Jeremy, Richard, and Sally, who were all instrumental in helping us gain access to this farmland.
Matt Crossway, White Eagle Ag and Truck Services, and Steve Dow for being there to fix things, or give us a clue as to how to fix things when our equipment broke down.
Several of our apprentices from past years - Angela, Julia, Kasey and Trevis - who answered our desperate call in June to come help us get weeks worth of crops planted in a couple days.
Everyone who helped us make food available to people who couldn't afford to pay the full price of our food, or any price, by donating money to help us subsidize CSA shares (5 this summer and fall, and 2 this winter), by donating their shares when they were away which we delivered to several food pantries and soup kitchens in Madison County and Syracuse, and to Sam for helping Common Thread continue a relationship with the Hamilton Food Cupboard.
Chris, who has helped us out in so many ways, not the least of which was sending 14 great Colgate students out to the farm this fall to work with us and have good discussions in the field, and to all those students: Nick, Rosie, Saliha, Jessica, Sean, Abdul, Jessica, Pria, Santi, Maxine, Amanda, Adam, Eliza, and Kaelie.
Our great neighbors, the Tanners and the Colemans, who welcomed us to this corner of the earth, brought us treats, sent regular waves and smiles our way, and bailed us out of more than one pickle.
All of the farmers who were here before us - Chris and Amy, Suzanne and Aaron, and those before them - taking good care of the land, building the structures, creating the CSA, for all their hard work which we are so lucky to be able to build on now.
To this land, this sky, this soil, this rain, this sun, that fed us all this year.

Week #22 CSA Newsletter

You can see a list of the crops available this week on our webpage. You can also find what's in for pick your own.

It's the last week of CSA distribution! The CSA sign up forms for 2014 are ready, with an early bird discount deadline of November 30 and can be found on our website, becoming a member page and we'll have copies at all the distribution sites. Our winter shares are now sold out. The first pick up day for winter shares is November 12. We will be sending an online survey out over the e-list in the next week or so to get your ideas and feedback about this year, in preparation for planning a great 2014 season.

Delivered box share members - please remember to bring your boxes back after this last week - we'll be using them for winter shares and next year, so we still need them back! Please return this week's box to the host site by next week, November 6 so that we can pick them up before winter shares start.

We have a lovely crop of parsnips this year. Parsnips are best when they have been frosted, or even frozen. The best parsnips are dug in the spring, just after the ground thaws but parsnips harvested about now that have had a number of cold nights are the next best thing. More of the starches turn to sugar so they are sweeter when they have been cold. They are great in soups and roasted vegetables. I also like to pan fry them by themselves until they are soft on the inside and crispy on the outside.

Kohlrabi is back for the end of the season! Kohlrabi is always great raw in fresh salads or coleslaws and it can also be cooked. This recipe is from Common Thread Member Sharon Dziekonski:

Sauteed Kale with Kohlrabi

1 1/4 lb kohlrabi, bulbs peeled

1/2 tsp grated lime zest

2 Tbsp fresh lime juice

1/4 cup extra virgin olive oil, divided

2 lb kale (2 bunches), stems and center ribs discarded

5 garlic cloves, finely chopped

1/3 cup salted roasted pistachios, chopped

Very thinly slice kohlrabi with an adjustable blade slicer.

Whisk together lime zest and juice, 2 Tbsp. oil, and 1/2 tsp each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

Finely chop kale. Heat remaining 2 Tbsp. oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Saute garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, saute with 1/2 tsp salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.

Yours in the field, Wendy and Asher