Letter from a Farmer,

It's clean up time on the farm. When we are done with the CSA harvest and packing we check our to-do list and pick a clean-up task. Last week we tackled the irrigation systems. We have underground pipes running from the creek to all of our fields. In the fields we connect to the underground systems with large hoses to bring water to the veggies. By the end of the summer there are hundreds of feet of hose out in the fields. Each one needs to be drained, rolled up, and stored for the winter. It can be a big task. Last week we had time to have five us tackle the job and we finished it in two afternoons. Now everything is neatly tucked away until next spring.

Then we started picking up the plastic that covers the soil for crops like tomatoes, peppers, lettuce, winter squash, basil, onions, and chard. In the spring we stayed on top of picking it up as we finished harvesting the veggies but then we got busy with summer tasks and got behind. On Thursday and Friday we caught up and just have a few more beds to go after we pull out all of the tomato stakes and finish the lettuce & Brussels sprouts harvest. The plastic clean up is one of our least favorite tasks. Growing our crops without the plastic would be very difficult but the waste we create with the plastic is discouraging. One of the compromises we have to make to have abundant, high quality crops to deliver to all of you. On the bright side we are getting the plastic cleaned up early enough to be able to plant a cover crop in that field. We hear that there are companies working on developing a biodegradable "plastic" product that organic farmers can use. Crossing our fingers they figure it out soon. Then we can just disc it back into the soil after we harvest the veggies.

This week we will be pulling out the tomato stakes in the field and in the high tunnels. We are also pre-cleaning and sorting the carrots we harvested with the root harvest machine. It was a bit muddy when we harvested the carrots so we brought in a lot of soil with the roots. The pre-cleaning will make washing the carrots over the next five weeks much easier.

And of course the cabbage harvest. We are very pleased to have beautiful cabbage after the rough start those plants had in the flooded soil of July. We will have plenty for the last fall shares and the winter shares. Which brings up that 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. ~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.

Draining the underground irrigation lines for the winter

CHICKEN SHARE #4: THIS WEEK

CHICKEN SHARE #5: Week of Nov. 13

PORK SHARE #1: Week of October 23

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.

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

collards, turnips, broccoli, popcorn, carrots, sweet potatoes, onions, daikon, and cabbage

Picking up irrigation lines

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

Ginger harvest

This week's full share: potatoes, cabbage, popcorn, kale, sweet potatoes, ginger, onions, broccoli, and dill

FRUIT SHARE: Empire Apples

This week's small share: kale, potatoes, green cabbage, sweet potatoes, ginger, onion, and broccoli

COOKING TIPS AND RECIPES

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

FRESH GINGER: store your ginger in the fridge. The skin is soft so you don't need to peel like store bought ginger. Make a tea or use in your favorite ginger recipe.

Creamy Dill Sauce

¼ cup plain whole milk yogurt

¼ cup mayonnaise

1 tablespoon fresh lemon juice

1 garlic clove, grated

½ teaspoon onion powder

1 tablespoon chopped fresh dill

In a small bowl, stir together the yogurt, mayonnaise, lemon juice, garlic, onion powder, and dill. Chill until ready to use.

Serve on grilled and roasted vegetables, salads, steamed artichokes, and more. Stored in an airtight container in the fridge, it will keep for up to 4 days. www.loveandlemons.com

Broccoli and Cabbage Slaw

3 cups julienned broccoli stems

2 cups small broccoli florets

1 cup julienned carrots

1 cup sliced green cabbage

¼ cup thinly sliced onion

½ cup toasted sliced almonds, reserve some for garnish

⅓ cup dried cranberries, reserve some for garnish

Coleslaw Dressing

Scant 3/4 cup mayo , or Vegan Mayo

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon pure maple syrup

¼ teaspoon sea salt

Freshly ground black pepper

In a large bowl, combine the broccoli stems, florets, carrots, cabbage, onion, almonds, and cranberries.

Drizzle with about ¾ of the dressing and toss to coat. Add more dressing, if desired. Garnish with the reserved almonds and cranberries and serve. www.loveandlemons.com

Roasted Cabbage Steaks with Beet Sauce

1 head cabbage

3 tablespoons olive oil

salt and pepper

BEET SAUCE:

1/3 cup crème fraiche

1/4 cup finely grated raw beets (using a microplane

2 cloves garlic coarsely chopped

2 1/2 tablespoons fresh lemon juice

2-3 tablespoons water

1 tablespoon olive oil

1/4 teaspoon salt

Preheat oven to 400 degrees F.

Stand cabbage so that root end is on your cutting board. Cut 1/2 inch thick slices, being careful as you go through to hold the leaves together. You can leave the core in, as it will get soft as it cooks, or you can remove after cooking.

Brush each steak with a good coating of olive oil on both sides, and salt and pepper. Roast for 18 minutes, turn over, then roast for 18 more minutes.

Meanwhile, make the sauce. Add all ingredients to a high blender or food processor, and process for 30 seconds. Scrape down sides, process again for 30 seconds. Scrape down sides. Then process for 45 seconds, and sauce will finally start to come together and turn smooth. Serve with cabbage steaks, and refrigerator after.

www.heartbeetkitchen.com

Fresh Ginger Tea

1-inch chunk of fresh ginger (no need to peel), sliced into pieces no wider than ¼-inch

1 cup water

Optional flavorings (choose just one): 1 cinnamon stick, 1-inch piece of fresh turmeric (cut into thin slices, same as the ginger), or several sprigs of fresh mint

Optional add-ins: 1 thin round of fresh lemon or orange, and/or 1 teaspoon honey or maple syrup, to taste

Combine the sliced ginger and water in a saucepan over high heat. If you’re adding a cinnamon stick, fresh turmeric, or fresh mint, add it now. Bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer for 5 minutes (for extra-strong ginger flavor, simmer for up to 10 minutes).

Remove the pot from the heat. Carefully pour the mixture through a mesh sieve into a heat-safe liquid measuring cup, or directly into a mug.

If desired, serve with a lemon round and/or a drizzle of honey or maple syrup, to taste. Serve hot. www.loveandlemons.com