Hello Everyone,


(I know, this email late.)


I can't believe it's September 20th. What a different year than last year. We've got a few cold nights coming up (low 40's up here) but hopefully no frost for a little while. 


We have two more weeks for the fall share with a nice blend of summer and fall crops.


Want to come visit the farm?

We are participating in Pepperell Open Farm Day, October 2nd from 11am - 3pm. We'll have out our fashioned popcorn sheller and our brand new popcorn machine. We'll have mini tours of the greenhouses and two big tours of the whole farm.


Kevin is away that weekend (a backpacking trip he's been planning for almost a year) so I'll be leading an early tour at 11:00am and a late tour at 2:00pm. Plenty of fun in between. Lots of other fun farms will be open, including my neighbor Lucy's goat farm where you can try your hand at milking!

We are still feeling the effects of the drought this summer. I guess 2016 was almost this dry, but I was partnered with White Barn Farm that year, and they had fairly good irrigation so the effects weren't felt so intensely. The sweet potatoes don't mind drought though! Well, we did give them a dose of water when it got really bad towards mid august, but they look great! We harvested a variety that cures faster than most last week so we can give you some in your last share next week!



If you ordered fresh ginger it is ready for pick up this week. Please bring payment with you (cash, check, or venmo preferred, but we can run a card if needed).


Want to know the easiest way to keep your ginger? Wash well and store whole in a freezer bag (get as much air out as possible). When you need some, you can take it out and grate it from the frozen rhizome.


Harvey had fun on Saturday helping Tim wash his ginger for another order (Tim is using our wash and pack when we aren't using it). A ginger washing ginger!

Fall Flower Share 

Kerry is calling this the 'farm sundries' share. There are the standard zinnias, celosia and dahlias, but also flowering vegetables plants like lettuce, tomatoes and basil! Years ago I attended a farm event where the designer used all of the plants on the farm to create incredibly interesting bouquets - I can't wait to see how these turn out!

Fruit Share

Learn more about the fruit in your share this week: click here to visit the Autumn Hill CSA page.

So . . .What's in the (Vegetable) share?


1 head lettuce

choose 1 bag: pea, micros, lettuce mix, arugula

Choose one herb: basil, scallions, mexian mint, sage, thyme, lemon verbena

Choose 3: carrots, beets, radishes, chard, frisee, and other smattering of things

Mix and match 3 pounds: potatoes, winter squash, green tomatoes, onions, leeks, and a smattering of other things

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.


MEXICAN MINT/TARRAGON VINAIGRETTE

Mexican mint (also referred to as Mexican mint marigold) can be used anywhere you would normally use tarragon. Give it a try in this vinaigrette. I'm planning on using my lettuce, some of my apples from the fruit share and this vinaigrette this week. This would also be amazing drizzled over grilled leeks! Check out the Lettuce page for other salad ideas!


BEET & CARROT SOUP WITH MEXICAN MINT

It's starting to feel like fall lately so I've had soup on my mind. This one uses beets, carrots and potatoes as well as the Mexican mint so it's super "share-friendly".


ROASTED DELICATA WITH MAPLE SYRUP AND THYME

This is my favorite way to make delicata squash. If you’re new to this squash variety, it’s sweet and delicious and the skin is thin and tender and completely edible so no peeling needed!


PURPLE POTATO BREAKFAST SKILLET

I adore purple potatoes. I mean...white and yellow potatoes are delicious too, but purple mashed potatoes are just FUN! Or check out this gorgeous breakfast dish with crispy purple potatoes and fried eggs.


SAVORY GALETTE WITH LEEKS AND KALE/CHARD

This recipe calls for kale but would work equally well with swiss chard. If you don't want to/have time to make the dough yourself just grab a store bought pie dough or, even better, puff pastry dough!


CHICKEN AND LEEKS IN CREAMY TARRAGON SAUCE

I will be subbing Mexican mint for the tarragon in this recipe this week. Perfect fall comfort food without being heavy. I'll be having the salad with apples and tarragon vinaigrette (above) with this and a wedge of crusty bread.

Sincerely,

Your Farmers
Brittany and Kevin
Thanks for the spring pic, Melody!
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)
Tuesday/Wednesday 2-6pm or Thursday 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 (even most potatoes) want to be in the fridge. Fresh onions will also want to go in the fridge. The whole green stalk is edible and delicious. 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.

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.

Cucumber, zucchini, eggplant, peppers, beans: In a plastic bag in the fridge.
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