We made it - last week of the Fall Share!
We'll send out 2022 sign up emails on January 3rd.

I hope you enjoyed it. We are pretty proud of the amount of variety and choice we were able to offer this fall, despite a challenging growing season. Somehow December is already half over - usually at this point my budget and crop plan is close to done, and I suppose I am almost there since I'm not moving my farm this year and I can just modify last year's crop plan instead of making a whole new one! Hooray!

An extra special thanks to our crew, who pushed through some serious cold-snaps and uncomfortable harvest days to get all this great produce out to you!

This was the first year we did an every-week distribution for the Fall share. It has some upsides for us, but I'm curious, did you like it? Help us our by answering the two questions below! Thank you!
Please choose one that best describes your feeling about the Fall share schedule
I like every week pick ups!
I prefer the every-other-week pick ups of double the produce.
I'm happy with either option
Have you had a fall share with us in the past?
Yes
No
We are very excited to still have so many fresh vegetables in our greenhouses for you to choose from this week, and even more getting ready for our winter CSA share.

Make sure to store your greens in plastic bags in the fridge to give them the longest life. If they are twist tied, it's better to take the twist tie off when you put them in the bag and allow a little air flow in the bunch.

I was about to write something about how humans have only been practicing agriculture for 12,000 years, when I thought I should check that number, and I found an article in Science Daily about a discovery that archeologist believes shows humans practicing early agriculture 23,000 years ago. So, we (humans) have been at it for a while, but it's a good thing, because none of the vegetables we grow would be so exceptional without a very long-term breeding program.

I was talking with someone at one of the two markets I attended this weekend, and she commented on how amazing nature is when observing one of our red cabbages. I concurred, nature is amazing, but we can't forget that every single one of the crops we cultivate for consumption is the result of a breeding program that lasted for thousands of years, with seeds being passed down from generation to generation, and passed between neighbors. A red cabbage would not exist without humans, namely the Celts who introduced the cabbage to the Romans between 400 and 600 BC. The hard-heading cabbage (dense as opposed to loose) doesn't show up in written history until 1500AD, which means a lot of plant breeding was happening over those 2000 years, and plenty before that. I mean, check out the difference in the photos to the left: red cabbage on top, wild cabbages below . . . those are some very different plants.

If you want to read about the theories on the origin of the red cabbage, there is a nice concise article on the Texas A&M website.

Ok, I'll stop with the nerdy plant history stuff. It's December, I'm tired, I want to just sit and research things that are only vaguely relevant to my day-to-day.

We've got red and green cabbage as a choice this week, a great choice if you're getting a double share since you can basically toss a cabbage in the back of your fridge and it will still be good when you find it there two months from now!
These are the results of humans in cold climates craving the nutrients of a cabbage all winter long and figuring out how to keep them around . . . cabbages (like all produce) are still alive! Yes, you could potentially keep your cabbage all winter long and plant it in spring and it would grow seeds!
Last chance to stock up on kimchi and hot sauce before the end of the year!
Popcorn will be a choice in your share this week - if you take popcorn, I strongly suggest you peel back the husks (I might be doing that at pick up anyway) and leave the corn in a nice, dry place and wait to pop it until the new year!

So . . . What's in the Share?

Remember, if you didn't take a double share or pick up extra at farmers market the week before Thanksgiving you'll be picking up a double share this week.

1 Bunch extra sweet baby carrots
These carrots were seeded late and have been growing in cold soils, making them extra sweet, the sweetest carrots you'll ever taste. Enjoy fresh as a snack - you can cook them, but you'll miss out a little on this epic sweetness.

Choose 3, no repeats
• micro greens
• pea tendrils
• savoy cabbage
• red cabbage
• head lettuce
• kale
• spinach
• boy choy
• chicory

Mix and Match 6 pounds:
• carrots
• butternut
• potatoes, the very last of our own potatoes, a mixed variety
• sweet potatoes
• kohlrabi
• parsnips
• leeks  
• rutabaga
• watermelon radish
• purple daikon radish
• celeriac
• sub two ears of popcorn for one pound of mix and match (up to 4 ears/share)
Recipes from Jess
(Extra special thanks to Jess this year for these great recipes and for building our recipe pages on the website! It's a lot-time dream come true!)

NEW RECIPE PAGES ON THE WEBSITE!!Click here to visit the recipes page.

WINTER SQUASH & SPINACH PASTA BAKE
I like to think of this one as a lasagna cake since it bakes in a springform pan and uses broken up lasagna noodles. It screams fall, especially when you opt for sage but it's equally delicious with thyme.

PARSNIP SPICE CAKE WITH GINGER CREAM CHEESE FROSTING
I love the addition that parsnip adds to this spice cake and the ginger cream cheese frosting should be put on everything (in my humble opinion).

VEGETABLY VERSATILE FRITTATA WITH SPINACH, RADISH & FRESH HERBS
As a chicken owner, I make a lot of frittatas. I love the colorful twist of this one!

RUTABAGA SOUP WITH SAGE & WHITE CHEDDAR
They had me at sage and white cheddar! This is a great comfort soup for a cold night.

CURRIED CELERIAC
Not sure about celery root but love a good curry? This is a great way to try it.

SPANAKOPITA STUFFED SHELLS
Scallions, dill, peas, lemon and spinach with feta and ricotta cheeses and topped with toasted pine nuts. Seriously.

SHAVED CARROTS WITH CHARRED DATES
Rainbow carrots make this side extra gorgeous!

MEDITERRANEAN BAKED SWEET POTATOES
Sweet potatoes stuffed with chickpeas and drizzled with a garlic-herb sauce and your choice of toppings.

VEGGIE SHEPHERD'S PIE WITH SWEET POTATO MASH
A vegetarian spin on shepherd's pie with lentils and carrots.

VEGETARIAN VEGGIE WRAPS WITH DAIKON AND CARROTS
https://www.eatingwell.com/recipe/278135/vegetarian-lettuce-wraps/Once you get all the veggies chopped up, this meal comes together in minutes!

RUTABAGA & CELERAIC PUREE WITH SEARED SCALLOPS
Serve with a side of sauteed leafy greens of your choice.

ROASTED POTATO & VEGGIE POWER BOWL
Roasted potatoes, carrots, zucchini and chickpeas each have their own seasonings but are all baked together on one sheet pan for this nutrient packed bowl.

KOHLRABI & CABBAGE SALAD WITH MAPLE LEMON DRESSING
This is similar to a coleslaw but with more complex flavors. Great for a side salad or a light lunch.

CREAMY LEMON AND CABBAGE PASTA WITH GARLIC CRUMBS
Quick 3 step pasta dish that will elevate your weeknight meal game.

SHEET PAN KIELBASA WITH CABBAGE AND BEANS
A one pan meal with crispy cabbage, smokey sausage, creamy white beans and dill.

STEAMED WINTER VEGGIE BOWL WITH LEEKS
The veggies are the stars of this bowl and are highlighted with a spicy honey-vinaigrette.

LEEK & POTATO GALETTE WITH PISTACHIO CRUST
Gorgeous free-form galette that is finished with a drizzle of honey.

HOMEGROWN MICROGREENS SALAD
Microgreens, carrots, avocado, walnuts and blood oranges make up this vibrant winter salad.

PEA SHOOTS PASTA
Pea shoots, peas and parmesan cheese - I like to sprinkle this with additional fresh pea shoots right before serving.

BROWN BUTTER BUTTERNUT SQUASH PASTA
This recipe calls for sausage but you could easily skip it or use a vegetarian sausage if you prefer and swap out the bucatini for whatever pasta you have on hand.

BUTTERNUT SQUASH AND BLACK BEAN ENCHILADA SKILLET
Ready in under 30 minutes, one pan AND everyone loves it. What more could a busy mom ask for?

KOHLRABI FRITTERS
https://www.cookinglight.com/recipes/kohlrabi-frittersKohlrabi is something that I wasn’t familiar with until I started getting a CSA share but now I get it whenever there is a choice. Also called a German Turnip, kohlrabi is in the cabbage (Brassica) family and has a mild flavor like a cross between a cucumber and a turnip. The whole plant is edible and can be eaten raw but I typically strip off the stems and leaves and if the skin is feeling on the tough side I peel it with a veggie peeler. We love to make these fritters with them and I frequently mix half kohlrabi and half shredded carrots if we have them on hand. Scallions or scapes would be great in here too and I think this week I’ll add some shredded kale too.

CREAMY ROOT VEGETABLE STEW WITH GRUYERE CROSTINI
Whenever I see rutabaga, I think of this recipe. Surprisingly hearty for a vegetable stew and the gruyere crostini with fresh rosemary are scrumptious!

CARROT-PARSNIP SOUP WITH PARSNIP CHIPS
This is one of my go-to fall recipes. I don't always make the parsnip chips but they are absolutely worth it if you have the time!

CELERY ROOT 411 & CELERAIC AND GRUYERE FRITTERS
Celery Root or Celeriac is packed with fiber, vitamins and minerals and is surprisingly delicious. It’s sort of a cross between celery and parsley in terms of flavor but with a potato or apple-like texture. I like to cut it into chunks or steak fry shapes and roast it with a splash of olive oil and some salt and pepper but it's also amazing added to soups, pureed into a mash or try these cheesy fritters.

SWEET POTATO AND SAUSAGE STRATA
https://www.eatingwell.com/recipe/268750/sweet-potato-sausage-strata/With sweet potoatoes, onions, bell peppers and kale, this veggie-packed strata is a great one dish meal and the leftovers are brilliant for breakfast.

CELERAIC WALNUT TACOS
All the flavors of tacos but without the meat!
REMEMBER! IF YOU WANT TO SWITCH YOUR PICK UP DAY I PREFER 48 HOURS NOTICE WHENEVER POSSIBLE!

If you can't make it, please feel free to send someone else to pick up your share, or reach out to us and we can coordinate an alternate pick up plan.
CSA Pick Up Hours:

Holliston Community Farm
34 Rogers Rd, Holliston
Tuesday, 1pm-6pm

Weston Nurseries
93 East Main St (but don't use the main entrance. At the light in front of the Nursery, turn uphill on Legacy Farm road and make your first right. It's a back entrance and you'll see the box truck!)
Thursday, 12pm-5pm

On Farm
65 Brookline St, Pepperell (but really it's more like 60 Brookline st, just east of where the GPS will take you. There's a big sign and a parking lot.)
Thursday 3:30-6:30pm
Enjoy!
Brittany and the Upswing Farm Team