Letter from a Farmer,

We finished our last big harvest for the season on Thursday. With a smaller than normal farm team they picked 19 big bulk bins of green and red cabbage. First we go through and slice off each head of cabbage and lay them in rows in the field. Then we drive our conveyor wagon through the field. The wagon has a conveyor mounted to it and the conveyor swings out into the rows of vegetables. The tractor driver slowly moves the wagon down the field so the conveyor stays right in front of the farm team members. Two to four people pick up the heads and place them on the conveyor and two people ride on the wagon sorting the cabbage into different sizes into the bins. It's not an easy task but the conveyor wagon is a big improvement over the old method of tossing and catching cabbage to get them from the field to bin. The farm team members were ready for a weekend of rest after getting all the cabbage out of the field.

The coolers are now full to capacity with all of the crops for the rest of the regular CSA season and for the winter shares. We have our everyday distribution cooler that holds the veggies for the week's CSA shares. We turn our tomato/pepper/eggplant cooler into the warm (55 degrees) sweet potato storage room. We have two 40 ft shipping containers turned into coolers that each hold 50 bulk bins. We keep those at a temperature of 37 degrees. We have another shipping container that we can either warm or cool down depending on what crop we are storing. This year it's stacked with the winter squash and popcorn at a temp of 55 degrees with a dehumidifier running to keep things dry.

All the crops have their own ideal temperature and humidity levels for best long term/high quality storage. Having one more cold storage space that we could keep at a low humidity for the onions would be ideal. We don't have the space for it at the moment. We have learned from experience that onions, potatoes, and carrots are good storage buddies. Onions and cabbage on the other hand are not, the humid cabbage leads to moldy onions. And while sweet potatoes and winter squash need a similar warm temperature setting, their humidity requirements are very different. The winter squash turns to mush in the sweet potato room. Keeping all the veggies happy with their as close to ideal storage conditions as possible means a lot of shuffling of bins around with the forklift. Keeping good records so we know where each crop is and how much is stacked in the coolers is key. It's worth it though, after all the hard work of growing and harvesting the veggies it's a good feeling to know we can properly store them far into winter. ~Jody

It's time to sign up for the Winter Share so you can eat from the farm all winter long. Click HERE to sign up today.



Your winter share purchase also helps us keep the farm team employed for a longer period of time. It's a win-win for everyone.

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.

Farm puppy helping with the cabbage harvest

CHICKEN SHARE #5: Week of Nov. 13

PORK SHARE #1: THIS WEEK

PORK SHARE #2: Week of November 7

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. 24, Oct. 31, Nov. 7, Nov. 14, and Nov. 21

Westchester on Wednesday's: Oct. 25, Nov.1, Nov. 8, and Nov. 15

NYC & New Rochelle on Thursday's: Oct. 26, Nov.2, Nov. 9, and Nov. 16

At the Farm on Friday's: Oct. 27,

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, winter squash, onions, gold potatoes, collards, beets, and red cabbage

NOTE ABOUT THE POPCORN

When you receive the popcorn we recommend placing it in a paper bag in a dry spot in your home for a week so it can completely dry out. Then you will have much better results when you pop it.

Bringing the cabbage back to the barn

Tillage radish cover crop

This week's full share: popcorn, onion, broccoli, green kale, sweet potatoes, butternut squash, carrots, daikon radish, salad turnips

FRUIT SHARE: Pink Lady Apples

This week's small share: onion, green kale, sweet potatoes, popcorn, carrots, daikon radish

COOKING TIPS AND RECIPES

Turnip and Carrot Slaw

1 bunch turnips

4 medium carrots

1 bunch green onions, thinly sliced

1/2 cup mint leaves, roughly chopped

1 cup Italian parsley, roughly chopped

3 cloves garlic, finely minced

1/2 cup apple cider vinegar

2 tablespoons Dijon mustard

1 tablespoon poppy seeds

3 tablespoons olive oil

Sea salt and freshly ground pepper to taste

Cut any roots or rough ends off of the turnips and carrots. Slice into smaller chunks and grate by hand or in a food processor. Spoon the turnips and carrots into a large serving bowl. Add the green onions, mint leaves and parsley and gently toss.

In a small bowl or glass measuring cup, whisk the garlic, vinegar, mustard and poppy seeds together. Slowly drizzle in the olive oil and whisk until incorporated. Season with salt and pepper to taste.

Pour the dressing over the slaw and gently toss. Taste for salt and pepper. Leave the slaw to sit for about an hour before serving to let the flavors mix. Serve chilled or room temperature. www.food52.com

Winter Squash and Kale Pasta

½ cup finely chopped pecans

½ cup panko

2 tsp. finely grated lemon zest

1 tsp. plus 3 Tbsp. extra-virgin olive oil, divided

Kosher salt

1 large butternut squash (about 3 lb.), peeled, halved, seeds removed, cut into 1" cubes

2 tsp. dried oregano

Freshly ground black pepper

12 oz. spaghetti or other long pasta

6 garlic cloves, thinly sliced

1 large bunch kale, ribs and stems removed, leaves torn into 2" pieces

½ cup (1 stick) unsalted butter, cut into pieces

1 oz. Parmesan, finely grated

¼ cup chopped parsley

¼ cup fresh lemon juice

Place racks in upper and lower thirds of oven and preheat to 350°. Spread out pecans and panko on a small rimmed baking sheet and toast on upper rack, tossing halfway through, until nuts are slightly darkened and panko is golden, 7–9 minutes. Let cool slightly, then transfer pecans and panko to a small bowl and stir in lemon zest, 1 tsp. oil, and a pinch of salt. Set pecan breadcrumbs aside.

Increase oven temperature to 400°. Divide squash between 2 rimmed baking sheets; drizzle with 2 Tbsp. oil. Sprinkle oregano over, season with salt and pepper, and toss to coat. Roast, tossing halfway through, until tender and browned in spots, 25–30 minutes.

Meanwhile, cook pasta in a large pot of generously salted boiling water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 1½ cups pasta cooking liquid.

Heat remaining 1 Tbsp. oil in a medium Dutch oven over medium. Cook garlic, stirring, until tender but not browned, about 1 minute. Add kale and cook, stirring, until beginning to wilt, about 2 minutes. Add 1 cup reserved pasta cooking liquid, cover pot, and cook until kale is completely wilted, about 4 minutes. Uncover pot, add butter, and stir until melted. Add Parmesan and pasta and cook, tossing vigorously with tongs and adding more pasta cooking liquid if needed, until pasta is al dente and sauce coats pasta, about 2 minutes. Remove from heat and toss in squash, parsley, and lemon juice. Taste and season with more salt if needed.

Divide pasta among shallow bowls; top with reserved pecan breadcrumbs and season generously with pepper. www.bonappetit.com

Kale Pad Thai with Daikon Radish

Dressing

1 tablespoon almond butter

1 tablespoon tamarind paste or tamarind sour soup base (see Note)

1 tablespoon maple syrup

2 limes, juiced

1 tablespoon tamari

Pad Thai

1 tablespoon coconut or olive oil

1/2 red onion, finely chopped

2 garlic cloves, minced

One 1-inch piece ginger, peeled and finely chopped

1 stalk lemongrass, very finely chopped (optional)

2 to 3 large kale leaves, chopped or torn into bite-sized pieces

Sea salt to taste

6 ounces pad thai rice noodles

1 small daikon radish

1 cup mung bean sprouts

1/2 cup toasted cashews

1 cup basil leaves, torn

1 cup cilantro leaves

Make the Dressing

Combine almond butter with tamarind paste in a medium bowl and mix with a spoon until smooth. Add maple syrup and mix to incorporate. Then add lime juice and soy sauce, whisk until smooth and set aside.

Make the Pad Thai

Warm coconut or olive oil in a large pan over medium-high heat. Add onion, garlic, ginger and lemongrass and sauté for 2 minutes.

Add kale and salt and continue to sauté for another 5 minutes, stirring. Cover and set aside.

Prepare pad thai noodles according to the package instructions.

Peel and cut daikon radish into noodles with julienne, vegetable peeler, spiral slicer or by hand with a sharp knife.

In a large mixing bowl, combine rice and daikon radish noodles, mung bean sprouts, sautéed kale mixture, cashews, herbs and the dressing. Toss gently to coat. Serve immediately with more lime, garnished with toasted cashews and herbs. www.foodandwine.com

Carrot & Daikon Stir Fry

3 tablespoons vegetable oil

3 slices ginger (julienned)

3 cloves garlic (smashed and chopped)

1 medium carrot (julienned)

1 1/2 pounds daikon radish (peeled and julienned)

1 tablespoons Shaoxing wine (optional)

1 1/2 tablespoons oyster sauce (or vegetarian oyster sauce)

1/4 teaspoon white pepper

1/2 teaspoon sesame oil

1/2 teaspoon salt (or to taste)

1/4 cup water

2 scallions (sliced on a diagonal)

Heat the oil in a wok over medium heat. Add the ginger and garlic, and cook for for 20 seconds. 

Add the carrot, and stir-fry for 30 seconds––the oil should turn an orange color. Add in the daikon, turn up the heat to high, and stir-fry for another 30 seconds.

Add the Shaoxing wine (if using), oyster sauce, white pepper, sesame oil, salt, water, and the white parts of the scallions. Stir to combine, cover, and turn down the heat to medium. Simmer for 5-8 minutes until tender. 

Uncover, add in the rest of the scallions, and mix everything well. When the daikon is translucent and tender, the dish is done.

www.platingsandpairings.com