Letter from a Farmer,

We are down to our last three weeks of regular season CSA shares (except for the Capital District who get their 4th of July make-up share on Tuesday Nov. 21). See the box below for the dates. The end of the season sneaks up on us every year. We are in harvest and share preparation mode and then all of a sudden it is Week 24. Right now we note the day of the week by whom we are harvesting for and where the truck is going. Then after Thanksgiving we lose our daily marker as we head into winter. Our schedule isn't set by needing to have shares on the truck by 9 am anymore.

For three more weeks we are still in the truck loading mode. As I write this the farm team is out harvesting collards for the Capital District in the rain. Not a pleasant way to start the week. But fortunately we have been lucky with the warm fall weather this year. On Thursday we harvested the last root crop of the season in temperatures warm enough for shorts. This week the weather is taking a turn and we will have our first frost of the year. In preparation Keri and Linnea moved the root washing and sorting equipment into the heated barn. During the warm summer months the equipment is in an outdoor washing shed to keep the dirt and mud out of the packing barn. But once the temperatures go below freezing it's time to do that work inside.

In past seasons we would be picking carrots and beets in the snow. With our new root harvesting equipment that is now a thing of the past. When we harvested by hand we sorted while we harvested, leaving the damaged and yucky roots out in the field. The machine harvests everything so now sorting the crops while washing is more work. But it is inside out of the rain & snow and in a warm barn. A more pleasant place to work when we wake up to frost on our windows. The heated barn and an abundance of root crops also make the winter share possible.

The winter share is an important part of our farm offerings as it provides a longer season of work for the farm team. Farming in the northeast is mostly a seasonal endeavor because of the cold winters. Unfortunately the farm team's bills are year round so extending our season to keep people employed longer is important. It's still not full time work for the winter but it's an improvement over the years when we finished before Thanksgiving. We encourage as many of you as possible to sign up for the winter share. Your $155 helps us keep the farm up and running into February and means you get to eat from the farm all winter long. It's one way to help our farm become a better place to work. Click HERE to sign up today or contact the farm at info@roxburyfarm.com or 518-758-8558. ~Jody

ROXBURY FARM CSA PORK in WHOLES, HALVES, or QUARTERS

Purchase our farm raised pork in bulk to get more for you dollar and to stock up your freezer for the winter. Our pigs are raised on certified organic grain from Green Mountain Feed in Vermont and live in a shady wooded pasture. You can purchase a quarter, half, or whole pig to pick up on the farm. Click HERE to reserve your order & pay your deposit today. You can pay the remainder when you pick up your pork.

Thanksgiving Turkeys Available from Yundwell Pastured Poultry

Yundwell Pastured Poultry provides the chicken and eggs for our shares and online orders. They also raise turkeys for pick up on their farm in Canaan, NY the week of Thanksgiving. The birds are fed organic grain and are raised on wide open pastures.

Click HERE for more information and to reserve your turkey.

Setting up the washing barn for winter work

CHICKEN SHARE #5: Week of Nov. 13

PORK SHARE #2: Week of November 7

LAST EGG SHARE: THIS WEEK

If you can't pick up your egg or meat share a particular week, please contact the farm and we can hold your share and send it another week.

FALL DELIVERY SCHEDULE

Capital District on Tuesday's: Oct. 31, Nov. 7, Nov. 14, and Nov. 21

Westchester on Wednesday's: Nov.1, Nov. 8, and Nov. 15

NYC & New Rochelle on Thursday's: Nov.2, Nov. 9, and Nov. 16

At the Farm on Friday's:

Nov. 3, Nov. 10, and Nov. 17

ROXBURY FARM CSA

PORK and BEEF

We have our own beef and pork available to purchase by the cut.

Click HERE to see what cuts are available

carrots, sweet potatoes, onions, watermelon radishes, parsnips, kale, beets, and green cabbage

Rutabaga harvest

This week's full share: red cabbage, beets, daikon radish, collards, cilantro, carrots, winter squash, onions, and potatoes

FRUIT SHARE: Evercrisp Apples

This week's small share: collards, onions, carrots. winter squash, and potatoes

COOKING TIPS AND RECIPES

Collard Wraps with Carrot Hummus

Carrot hummus: (makes about 1½ cups)

• ½ teaspoon coconut oil
• 3 small carrots
• 2 medium (unpeeled) garlic cloves
• 2 teaspoons harissa seasoning (ground)
• 1 cup chickpeas (cooked and drained)
• Juice of 1 small lemon (about 2 tablespoons)
• Juice of ½ an orange (about 2 tablespoons)
• 2-4 tablespoons extra-virgin olive oil
• More harissa, to taste
• Sea salt, to taste

Collard wraps:

• 4 collard leaves
• Carrot hummus (from above)
• 1 cup cooked millet
• ½ cup chickpeas
• 2 carrots, shaved into ribbons
• Sliced red cabbage
• Sprinkle of hemp seeds

For the carrot hummus: Heat coconut oil in a medium skillet, add carrots, garlic cloves, and a pinch of salt. Cook, rotating occasionally, until the outsides begin to char, about 8-10 minutes. Remove the garlic if it starts to burn. Add the harissa seasoning and let the carrots cook for just a minute longer. Remove from pan and let cool slightly. Peel the garlic.

Chop carrots into 1-inch pieces (it's ok if they're a little raw in the middle). Add the carrots, garlic, chickpeas, lemon juice and orange juice to your high speed blender or food processor. Puree, drizzling in the olive oil as you blend. (Note, I used a Vitamix to get mine really smooth. Yours might be a chunkier texture if you use a food processor).

Taste and adjust seasonings to your liking. Chill until ready to use.

For the wraps: Trim off the coarse part of the stem. (Note: my leaves here were on the small side, if yours are bigger, slice more of the tough stem off).

Optional step: blanch the leaves in boiling water for just a second, then transfer to ice water. Let them dry before assembling. (Recommended if your leaves are large and coarse).

Assemble each wrap with a scoop of the carrot hummus, the millet, chickpeas, carrot ribbons, cabbage, and hemp seeds.

www.loveandlemons.com

Maple Roasted Beets and Carrots

5 large carrots peeled & sliced

4 medium beets peeled & diced

2 tablespoons olive oil

Salt & pepper to taste

2 tablespoons butter

3 tablespoons pure maple syrup

Preheat oven to 425F and move the rack to the middle position.



Cut the beets and carrots into pieces that are roughly the same size, and place the pieces on a large baking sheet.

Drizzle the olive oil onto the beets and carrots and add salt & pepper. Toss until they’re coated. Spread them out in an even layer. 

Roast for about 15 minutes, or until they veggies are tender-crisp (this will vary depending how big the pieces are). 

Take the baking sheet out of the oven and add the butter and maple syrup directly to the baking sheet. Let the butter melt then toss it again until everything is coated. 

Return the baking sheet to the oven for another 5 minutes.  Serve immediately. 

www.saltandlavendar.com

Red Cabbage and Beet Salad

1 lb red beets, trimmed

2 tablespoons canola oil, divided

4 cups packed shredded red cabbage

¼ cup Champagne vinegar

2 tablespoons prepared horseradish

1 tablespoon granulated sugar

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon black pepper

1 cup labneh or full-fat plain Greek yogurt

2 ounces Bleu d'Auvergne cheese, crumbled, at room temperature

Chopped fresh flat-leaf parsley leaves, for garnish

Flaky sea salt, for garnish

Preheat oven to 425°F. Toss together beets and 1 tablespoon oil on a large rimmed baking sheet. Spread in an even layer. Cover tightly with aluminum foil.

Bake in preheated oven until fork-tender, 45 to 55 minutes. Uncover, and let cool slightly, about 10 minutes. Peel beets, and cut into chunks. Place beets in a large bowl; gently toss with cabbage, vinegar, horseradish, sugar, 1 tablespoon oil, and 1 teaspoon kosher salt. Set aside.

Whisk together labneh, cheese, remaining 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a small bowl until almost smooth. Spread labneh mixture on 4 plates; divide cabbage mixture among plates. Sprinkle with parsley and sea salt. www.foodandwine.com

Pasta with Collard Greens and Onions

1 bunch collard greens, stemmed and washed

2 tablespoons extra virgin olive oil

1 medium onion, half lengthwise, then sliced across the grain

Salt to taste

¼ teaspoon red pepper flakes (optional)

2 garlic cloves, minced, or ½ head green garlic, stalks and papery shells removed, sliced

Freshly ground pepper

8 to 12 ounces pasta, any shape

½ cup cooking water from the pasta

1 to 2ounces Parmesan (to taste)

Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon or a skimmer, transfer to a bowl of cold water and drain. Squeeze out excess water and cut crosswise into thin ribbons.

Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes, and add a generous pinch of salt, the red pepper flakes and the garlic. Cook, stirring, until the garlic is fragrant, about 1 minute, and add the collard greens and salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes. Add ½ cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.

Meanwhile, cook the pasta. Bring the water in the pot back to a boil and add the pasta. Cook al dente, following the timing instructions on the package.

Before draining the pasta, ladle ½ cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens. Serve, topping each serving with Parmesan to taste. www.cooking.nytimes.com