Field-grown Lettuce Mix…in November?! It sure feels like an Autumnal miracle, but we’ve got Salad Mix for the Fall CSA and for sale at the Farm Stand this week. I think that a Pear, Gorgonzola and Mesclun Salad might be in order. I can’t recall a year without frost before November, but here we are…blustery but warm enough, waiting and wondering when a frost will come and sweeten our Parsnips so we can dig them up and share them with you all. But until then, we’ll enjoy the delicious novelty of what is still leafing and sprouting out above ground.

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.

WRAPPING UP EGG SHARES
This is the last week of Prepaid Egg Shares for the year. Some folks have done us a solid and postponed their egg pickups over the past couple of weeks (Thank YOU), and starting next week, we will make sure those folks get their “makeup” eggs between now and the end of the Fall season. Whatever we have available in excess of those makeup dozens will be available for sale at the counter starting next week. Also, if you have a Full Year Share with Eggs as an add-on, and your share doesn’t expire until the end of Winter or Spring Share in 2025, it is our goal to resume your egg pickups in January and fulfill the remainder of your shares as planned.

LASA GIVING BOXES
There’s a little adage that I’m quite fond of— “When you can’t take anymore—give.” And that is exactly what I’m hoping our CSA Members and patrons will do again this year as we host a Giving Box for  LASA (Living Access Support Alliance) and the families they support in Pierce County. There are an array of "wishes" for you to consider fulfilling for people in need of all ages.  Just choose a tag (or more) from the box and return your corresponding item to the farm, unwrapped. We will continue to collect donated items between now and December 11th, 2024 when we close for Winter Break.

Thank You,
Katie

IN THIS WEEK’S FARMSHARES:

• Salad Mix

• Broccoli

• Onions

• Celery

• Spaghetti Squash

• Bosc Pears

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

TACO SPAGHETTI SQUASH BOATS
Well Plated by Erin

• 3 medium spaghetti squash about 2 pounds each

• 3 teaspoons extra-virgin olive oil

• 1 ½ teaspoons kosher salt

• ¾ teaspoons ground black pepper

• FOR THE FILLING:

• 2 teaspoons extra-virgin olive oil

• 1 pound ground turkey 93% lean or chicken

• 1 bunch scallions about 6, chopped, with white and green parts divided

• 1 red bell pepper cored and chopped

• 1 ½ tablespoons ground chili powder

• 2 teaspoons garlic powder

• 2 teaspoons smoked paprika

• ½ tablespoon ground cumin

• ½ teaspoon kosher salt

• ½ teaspoon black pepper

• 1 can black beans (15 ounces), rinsed and drained

• 1 can fire-roasted diced tomatoes in their juices (14 ounces)

• ¾ cup freshly grated sharp cheddar Monterey jack, cheddar jack, or pepper jack cheese, divided

• For serving: chopped fresh cilantro diced avocado, plain Greek yogurt or sour cream
  

CONTINUE TO RECIPE

CASHEW CELERY
Hetty Lui McKinnon

• 2 teaspoons cornstarch

• ¼ cup vegetable stock or water

• 2½ tablespoons Shaoxing rice wine

• 4 teaspoons soy sauce or tamari

• Neutral oil

• 4 to 6 celery stalks (about 8 ounces), trimmed and sliced diagonally

• 1 (1-inch) piece fresh ginger, peeled and finely chopped

• 2 garlic cloves, finely chopped

• 3 scallions, trimmed and sliced

• 6 ounces dark, leafy greens (such as gai lan, choy sum, kale or spinach), halved lengthwise if they’ve got thick stems, then cut into 2-inch lengths

• 5 ounces five-spice-flavored or plain extra-firm tofu, cut into ½-inch-thick strips

• 1 cup roasted, unsalted cashews

• Kosher salt

• Toasted white sesame seeds, to serve

• Cooked white or brown rice, to serve

CONTINUE TO RECIPE

SPAGHETTI SQUASH WITH BROCCOLINI
Gourmande in the Kitchen

• One medium spaghetti squash, cut into thick rings and seeded

• 3 Tablespoons/30ml extra virgin olive oil

• 1 teaspoons fine sea salt

• ½ teaspoon fresh black pepper

• 2 bunches broccolini, stalks thinly sliced

• 4 garlic cloves, thinly sliced

• One 2-inch piece peeled fresh ginger, grated

• ¼ cup filtered water

• 2 teaspoons white or black sesame seeds

CONTINUE TO RECIPE

CREAMED SPAGHETTI SQUASH WITH BROWN BUTTERED WALNUTS
Half-Baked Harvest

• 2 medium spaghetti squash, halved and seeds removed

• 1 stick (8 tablespoons) salted butter

• 1 cup raw walnuts, roughly chopped

• 1-2 tablespoons chopped fresh sage

• 3 cloves garlic, minced or grated

• 1 cup whole milk, nut milk, or canned coconut milk

• 3 ounces creamy goat cheese, crumbled

• 1/3 cup grated manchego cheese

• 3 tablespoons basil pesto, homemade or store-bought

• 1 pinch crushed red pepper flakes

• kosher salt and black pepper

CONTINUE TO RECIPE

OVEN ROASTED SELF-SAUCING CARAMEL PEARS
Not Quite Nigella

• 6 Beurre Bosc pears

• Juice of 1/2 lemon

• 1 cup/210g/7.4ozs firmly packed brown sugar

• 4 tablespoons/80g/1/2 stick butter, cubed

• 1 teaspoon vanilla bean paste

• Fat pinch of salt

• 1/2 cup/125ml/4flozs. cream

CONTINUE TO RECIPE