I don’t know what to make of this week in time, but I know that there are some beautiful bunches of Japanese Salad/Hakurei/Tokyo Turnips coming out of the greenhouse today. And for that, I am grateful and very very stoked. Were it not for the Winter Squash, you might think it was Springtime out there. Buckets of rainfall aside, we have never seen a mid-November quite like this. We still have yet to see a real deal frost, and as Farmer Mark put it this morning, “the Parsnips taste like Potatoes, we’re picking heads of Lettuce in the open field and plantings that we’d queued up for Winter are already sizing up, so...” Business as unusual. I’m thinking of it as a bit of a much needed “bonus week,” one where I don’t have to think about food holidays just yet and can just enjoy cooking up what happens to be around me for my own sake. Kind of like the calm before the storm, so to speak. I’ve spent some time with Ina Garten’s recently published memoir over the past couple of weeks, and it reads like a warm blanket and a fire in my heart all at once. I highly recommend it if you could use a bit of the same.

Best,
Katie

PS: Mark and I want to extend a huge shoutout to the Pierce Conservation District and all of the volunteers who participated in a workshop on establishing beneficial Pollinator & Wildlife Hedgerows at Wild Hare last week. We look forward to watching their work grow in the years to come in the beds adjacent to our perennial herb gardens!

2025 PRIORITY CSA RENEWAL & REGISTRATION
Priority Renewal for 2025 CSA shares is LIVE! If you’re a continuing or returning CSA Member, now is the time of year to save your spot for 2025. Between now and November 30th, we are offering Priority Regsitration & Renewals for next year. Payment is not due until the start of a given season; however, filling out the online form to pre-register helps your farmers plan ahead (and keeps YOU from getting left out). If you’re not currently a member but are interested in joining the CSA in 2025, please make sure you are on our waiting list. I will begin opening up registration for next year’s available shares at the start of December.

IN THIS WEEK’S FARMSHARES:

• Lettuce

• Kale

• Onions

• Tokyo Turnips

• Delicata and/or Acorn Squash

• Frozen Blueberries

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

PANZANELLA WITH WINTER SQUASH & SAGE
Martha Rose Shulman

• ½ delicata or medium butternut squash (about 1¼ pounds), peeled if butternut, seeded and sliced into ¼- to ½-inch-thick moons

• 8 tablespoons extra-virgin olive oil

• Salt

• 8 ounces stale bread, torn into bite-size pieces (about 5 cups)

• 2½ tablespoons red wine vinegar or sherry vinegar

• 1 teaspoon balsamic vinegar

• 1 teaspoon Dijon mustard

• 1 plump garlic clove, mashed to a paste in a mortar and pestle or put through a garlic press

• ¾cup thinly sliced celery

• ½ cup thinly sliced radishes

• 1½ teaspoons chopped fresh thyme

• 2 tablespoons chopped fresh parsley

• Ground black pepper

• 1 romaine lettuce heart, leaves rinsed, dried, and torn into smaller pieces

• 1 tablespoon chopped chives

• 1 ounce shaved Parmesan

• 1 tablespoon chopped fresh sage

CONTINUE TO RECIPE

MAPLE ROASTED ACORN SQUASH
Ina Garten

• 3 acorn squash, unpeeled, halved through the stem, and seeded

• 3 tablespoons unsalted butter, diced

• 3 tablespoons pure maple syrup, plus extra for serving

• Good olive oil

• Kosher salt and freshly ground black pepper

• Flaked sea salt, such as Maldon, for serving

CONTINUE TO RECIPE

RUSTIC TURNIP & LENTIL STEW
WITH GARLIC PARMESAN ENCRUSTED CROUTONS
Dishing Up the Dirt

• 2 Tablespoons olive oil

• 1 medium-sized yellow onion, diced

• 2 small leeks, diced (white and light green parts only)

• 3 cloves of garlic, minced

• 1 bunch of turnips, cut into 1/4 inch cubes (reserve the greens)

• 1 large russet potato, cut into 1/4 inch cubes (about 1 1/4 cups worth)

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1/4 teaspoon crushed red pepper flakes

• 1 1/4 cups french green lentils

• 1 bay leaf

• 6-8 cups vegetable stock

• 1 bunch of turnips greens (about 2 cups worth) roughly chopped (can substitute with spinach, arugula or kale if the greens of your turnips aren't healthy)

• salt + pepper to taste

• Fresh parsley for garnish

CONTINUE TO RECIPE

5 MINUTE BLUEBERRY FROZEN YOGURT
Kelly Senyei

• 4 cups frozen blueberries

• 3 Tablespoons honey, plus more to taste

• 1 cup plain or flavored yogurt

• 1 Tablespoon fresh lemon juice

CONTINUE TO RECIPE