The colors this year have been absolutely stunning. Last year was beautiful in it's own way, but nothing quite like this, and the leaves are staying on the trees for so long! We've been reveling in the beauty of the trees these last few weeks, watching the subtle changes, hoping they will still be there the next morning.

I love/hate the question, what do you do in winter? My goal? Work very little. I work very hard physically, mentally and emotionally from March through November, and it would be amazing to rest more than I do. But there is so much work to be done to be ready for a great growing season in 2023! (Plus we keep distributing vegetables all winter now, too!)

We do a lot of work to improve fertility on the farm in the fall. We plant cover crops, plan crop rotations and now we also make compost! I got to spend a full day learning how to operate our new skid steer and making a windrow compost pile last Tuesday. A skid steer is very different than a tractor. I did a great job, but at night, when I lay down, I had that same feeling like after you've been on a roller coaster or a boat all day.

It was really satisfying to have all the tools in place to start this project.

The, on Wednesday, I went to a conference hosted by the Massachusetts Food Systems Collaborative where I presented on panel about production improvements in the food system. I spoke about composting and year round production on our farm.  It was good to connect with other people working towards a more sustainable food system in Massachusetts, and catch up with some old friends.

We've got a few frosts on the horizon this week. The good news: fall roots and greens will continue to sweeten. But it also means tomatoes are not long for this world. Enjoy them while you can! We may have to put some limits on the tomatoes this week and next.

It also means the weather is very cozy for cooking. Inspired by a few CSA members who also get the mushroom share, and a very surprise harvest of shitakee mushrooms from my friend's mushroom logs which she left in our woods when she moved away, I made this bok choy/mushrooms soup on Saturday. I may have used double the ginger and garlic if called for, but when you have fresh ginger, how can you stop yourself?

Make yourself some nourishing food, and make sure to lookup and enjoy a little beauty this week.

So . . .What's in the Vegetable Share?

One pint of shallots and garlic

Choose one bag greens: lettuce mix, arugula, pea tendrils, micro greens

Choose 3: Carrots, beets, radish, frisee, kale, chard, scallions, bok choy, sweet turnips, spinach, head of lettuce. There is also napa cabbage in this choice which is so large it will count as 2 choices.

Mix and Match 3 Pounds: Tomatoes, Potatoes, Sweet Potatoes, Pie pumpkin, Onions, Leeks

Mushroom Share: Lions Mane! What a treat!

Here's a link to information about the mushroom varieties on the Fat Moon website.

Also, here's a little information from Elizabeth about how Fat Moon mushrooms got started!

Recipes

Hi - Jess Girotti here. If you have a recipe that you love that you'd like to share with other members or if a recipe link isn't working for you, feel free to email me at jgirotti@live.com. (Please note that I can't re-print a recipe from a cookbook that isn't already online.) Don't forget to check out the recipe pages on the Upswing website if you need more ideas for your other veggies.

POTATO LEEK SOUP

Fellow CSA member Maria Brebner recommended this recipe. Here is what she had to say about it: Not my recipe but super easy and tasty. I halved it and it worked perfectly for a late lunch, or simple weekday dinner.

SLOW-COOKER TORTELLINI VEGETABLE SOUP

This is my new favorite fall soup recipe. Love that it can go in the crockpot with minimal fuss and that it's packed with carrots, kale and celery (I typically use even more than she suggests). It says to use fresh tortellini but I use a bag of frozen organic tortellini from WholeFoods and just thaw it in the fridge while the soup is cooking. 

SPICED CARROT CAKE COOKIES

These scrumptious little cookies use whole wheat flour or almond meal and minimal sugar. Make up a double (or triple) batch and throw them in the freezer for grab and go snacks or even breakfast! Definitely less sugar and more nutrients than most breakfast cereals.

TURNIP AND BABY SPINACH SALAD WITH WARM BACON VINAIGRETTE

They had me at "warm bacon vinaigrette" but I do love a good salad turnip too. Salad turnips are tender and sweeter than regular turnips and are great eaten raw or roasted like they are in this recipe.

ROASTED CARROTS WITH MUSTARD GREENS GREMOLATA

Gremolata sounds fancy but it's super easy. Traditionally it's made with chopped parsley, garlic and lemon zest but this recipe has the added bonus of chopped mustard greens. The bitter greens pair perfectly with the carrots roasted in honey and spices. Fancy enough for company but quick and easy enough for a weeknight.

Sincerely,

Your Farmers

Brittany and Kevin

Thanks for the spring pic, Melody!

...maybe we need a fall pic? Good luck finding us in the same place at the same time! Our current 'M.O." is "divide and conquer"!

Pick Up Details:

Holliston Community Farm

34 Rogers Rd, Holliston

Tuesday, 1pm-6pm

Park beyond the farm stand (up the hill, past the yellow house)

On Farm, Pepperell

65 Brookline St, Pepperell (parking is more like 50 Brookline on maps)

Wednesday 2pm-6pm

Park in the lot near the greenhouses with the white 'Upswing Farm' sign

Weston Nurseries

93 E Main St Hopkinton (but don't pull into the main entrance!, See parking info below.)

Thursday, 1pm-6pm

Just west of the nursery is a traffic light. Turn up the hill onto Legacy Farm Rd North and then take your first right into the back gravel parking lot to park. You will see our truck and tents from the street.

Call 508-215-8378 with questions. If you text, please make sure to include your first and last name in the text.

Email brittany@upswingfarm.com with any planned schedule changes

Storing Produce

Greens: In a plastic bag in the fridge, not near the freezer. (Ideally between 34 and 40 degrees with 98% humidity.) If they don't come in a bag, undo the twist tie when you get them home and put them in a bag. They will wilt without one.

Root veggies: All roots (except potatoes, onions and sweet potatoes) want to be in the fridge. You should twist roots like radishes, beets, turnips and carrots off of their greens before storing. The greens are all edible - so you can store them separately if you plan to eat them.

Sweet Potatoes and Winter Squash: Store at room temperature - your countertop or in a cabinet in your kitchen is best.



Onions and Potatoes: These crops like cool and dark, but dry, not moist like inside your fridge. If you plan to use them up in a week, on the counter is fine. If trying to store them for longer a dark (inside a brown bag), dry and cool environment like a basement or garage where they won't freeze is best - although don't forget about them!

Herbs and scallions: Unless you are drying them, they can go in a plastic bag in the fridge.

Tomatoes: Don't like the fridge! Store on the counter at room temp.