C.S.A. week 13

It’s here, it’s happening, the season is coming to a close. Just one more week left, and our summer CSA days will be behind us for the year. We spent the weekend harvesting squash and sweet potatoes in our cooperative Albany Town Forest location. It was a whirlwind of a weekend. I rushed up for an impromptu squash harvest on Friday expedited by a frost warning for the Conway area. 5 of us spent a beautiful breezy cool day clipping plants, piling squash, and getting it all boxed and out of the field safely before the cold night touched down. Saturday was market day for all the farms. Kyle went back up to Albany Sunday with Ebyn who has been working with us all summer to prep the sweet Potatoe area for harvest. Luckily, along with the other farmers, a crew of volunteers showed up making the workload manageable. Sunday was the hardest day; clipping and removing the dense sweet Potatoe vines from the field, lifting up the plastic covering each bed, and rolling up landscape fabric we set out in each of the 5, 400-foot aisles to keep the weeds at bay. They succeeded in the clean-up, and with Joni in school for the day all three of us met back up there this morning for the tuber harvest. With the digger attachment going on the tractor and many hands again, we were able to bag up what we calculated to be about 4,000lbs of sweet potatoes. Our share of the potatoes is now happily curing in our seed house for the next week until their skin has hardened for storage. We made it out just before the heavy rain, all of us tired, including Homer who spent the day hunting and eating significant number of mice out of the loosened dirt.

In the share:

• Spaghetti Squash

• yellow onions

• Broccoli

• Celery

• Kohlrabi

• Sungolds

• Bok Choi

• Autumn Frost Squash

STIR FRIED GINER BOK CHOI

Ingredients

Deselect All

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon minced fresh ginger

8 cups chopped fresh bok choy

2 tablespoons reduced-sodium soy sauce

Salt and ground black pepper

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted, and stalks are crisp-tender. Season, to taste, with salt and black pepper.