THE BEET: Volume 13, Issue 20


In today's BEET:

  1. A few reminders :)
  2. This week's share
  3. Letter from Ted
  4. Winter Share
  5. Milk Not Jails
  6. Recipes

CSA Pickup Today 5-7:30pm

PS 56 at Gates and Downing (enter on Downing)


Honey Share Available tonight during pick up!



Please Sign up to bring a dish to the Pot Luck Next week!

SURVEY THIS WEEK:  This week and next, we'll be asking you to fill out our annual survey at the distribution site. Please take five minutes and help us serve you better!

CALLING THE LAST OF THE VOLUNTEERS!   We know that most of you have already signed up for your volunteer hours, but if you haven't, please do! We still need volunteers for the last few weeks of the season. 


  • Fennel
  • Garlic
  • Herbs
  • Baking Pumpkin (for pies)
  • Potatoes
  • Carrots
  • Onions
  • Sweet Peppers
  • Eggplant
  • Swiss Chard, Kale or Bok Choy
  • Fruit Share: Apple Cider and Pears


Puddles were covered in a thin layer of ice this morning, and once again we’ve pulled out the woolies and flannel. Last week’s rain and wind have blown many of the brightest leaves off the trees here, but there are still lovely splashes of yellow and orange on the hillsides. I spent yesterday with friends (and fellow CSA farmers) on a mountain lake in southern Vermont where all of the leaves have dropped, giving us a taste of what the next five months will look like. We talked about how pleasant it was to be nearing the end of the farming season. Our conversation was interrupted by a young moose that we watched swim across the lake, chased perhaps by coyotes. Grass farmers have enjoyed the mild fall, and their pastures, which are a beautiful Kelly green, have begun to stand out in the landscape now that leaves are disappearing from field borders. Dairy farmers have begun to harvest the corn crops that will feed their cows through the winter, and the open fields have made deer, foxes and turkeys more visible. Farmers have been wrapping up their harvests throughout the region. Vegetable farmers are bringing in their storage crops. We’re still plugging away on our carrots and leeks and a few others. Apple farmers are in the middle of their big push. The apple crop, they tell me, has been disappointing. Quality and flavor are fine, but yields have been low because of the cold winter.  

It’s time to sign up for your winter share! Details are below.  Our annual survey, with which we ask you to tell us what you’ve liked and what you’d like to see improved about the CSA, will be coming next week.        



Our summer season will come to an end in a couple of weeks. But that doesn’t mean you have to stop getting some of your vegetables or local fruits and eggs from us. Once a month on four Saturdays during the fall and early winter, we assemble a one-bushel box that consists of greens, storage vegetables and fruits and some kind, along with a little treat. Each year we get a little better - we’ve been growing hardy winter greens in our unheated winter greenhouses for more than ten years, and we’ve built a new vegetable storage and packing building this year to help maintain crop quality (and to give the staff a warmer place to work!). Each month you’ll get approximately 2 lb. of our organically grown hardy greens, including arugula, tatsoi, spinach, kale and Swiss chard. You’ll also get 8-10 lb. of our storage vegetables, including carrots, red and yellow onions, potatoes, beets, leeks, sweet potatoes and more, plus 4-6 lb. of fruits, usually from the Borden Farm. And, depending on the month, you’ll get one of the following: maple syrup, honey, apple cider, our own frozen strawberries or preserves from neighboring producers. We’ll also reach out to friends and neighbors in our organic farming community to fill in odds and ends, including black beans from John Sats and celeriac from the new farm belonging to a member of our staff. An optional egg share from neighbors raising free-range hens is also available. Joining the winter CSA is a nice way to stay in touch with your neighbors, and it keeps your farmers off the streets and out of trouble. 

Winter Share Price: $178.00

Optional Egg Share:  $22.00 for 1 dozen each time, or $44.00 for 2 dozen each time

Pick Up Dates:  November 22nd, December 13th, January 10th, & February 7th.

Clique Here to sign up:


Lewis-Waite farm orders can also be added to your winter share as well.  Speaking of which-  here's the link to them for next week:


Place an order today for a special, one-time delivery of any of our dairy products to your CSA. In addition to your dairy share items, Milk Not Jails offers greek and flavored yogurts, kefir, cheese and more from the seven family farms we serve.

This month order one of our beautiful french butter rolls and some cream or creme fraiche to turn your winter squash into the most delicious pies and soups of the season!

Deadline to place your order is next Monday, October 27th at 8pmPlace your order here, and we'll deliver your farm-fresh dairy to your CSA pick-up the week of November 3rd.


Miso Sesame Winter Squash

from 101 cookbooks

I used unpeeled, seeded delicata squash here, but you can use other winter squash. Peel it first though.


2 pounds delicata squash (~3), halved, seeded, and cut into 1/2-inch inch thick pieces

2 tablespoons toasted sesame oil 2 tablespoons molasses 1 teaspoon tamari or shoyu 2 tablespoons pure maple syrup 1 heaping tablespoon white or yellow miso 1/4 cup freshly squeezed orange juice 1 tablespoon freshly squeezed lemon juice 1/4 teaspoon grated lemon zest 5 tablespoons water

8 ounces organic extra-firm tofu, pressed, cut into 1/2-inch cubes

Various toppings: toasted sesame seeds, chopped arugula, basil, basil flowers, lemon wedges


Preheat the oven to 425F / 220C, with a rack in the middle.

In a large bowl, toss the squash with 1 tablespoon of the sesame oil. Spread the squash on a parchment-lined or well-greased baking sheet in a single layer and roast for 40 minutes, turning over with a fork after 20 minutes. Or, until golden on both sides.

In the meantime, in a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Add the tofu, toss to coat, and set aside.

When the squash is deeply golden on both sides, remove from the oven.

Transfer the squash to a 2-quart baking dish. Pour the tofu mixture over the squash, and gently toss. Bake, uncovered, for 30 minutes, or until a good amount of the marinade boils off. Toss a couple times along the way. Finish under the boiler if you like, or if you like a bit of extra color on top. Remove from the oven, and season with salt, if needed. Finish with some toasted sesame seeds, chopped arugula, and/or herbs, and serve immediately with lemon wedges on the side (to squeeze on top).

Serves 4-6.



from the sprouted kitchen

A note on texture. As written, the kale ends up somewhere between a kale chip and sauteed kale - crisp edges and a tender center. If you want it more crisp, make sure your kale is completely dry and add 5 minutes to the baking time. If you prefer it less crisp, take 5 minutes off the baking time, giving it just enough time to wilt. The squash and fennel have some kick, if you don't like too much spice, eliminate the red pepper flakes.

  • 3 small delicata squash (about 1 - 1.5 lb. total) skin on, halved and seeded
  • 1 large fennel bulb, reserving fronds for garnish
  • 2 Tbsp. extra virgin olive oil, divided
  • 1 Tbsp. Grade B Maple Syrup
  • 1 tsp. whole grain mustard
  • 1/2 tsp. cayenne
  • pinch of red pepper flakes
  • 1/2 tsp. cinnamon
  • 1/4 tsp. fresh grated nutmeg
  • salt (smoked or sea salt) + pepper
  • 1 bunch purple kale, stems removed
  • 3 Tbsp. minced red onion

Preheat the oven to 400'. Arrange one oven rack in the upper third and one on the bottom third.

Slice the squash into 1'' half moons. Slice the fennel down the center, cut out the tough core, slice into 1/2'' wedges. Spread everything on a rimmed baking sheet. Drizzle with 1 Tbsp. of the olive oil, maple, mustard, cayenne, red pepper, cinnamon, nutmeg and a few generous pinches of smoked salt and pepper. Toss gently to coat everything, adding another drizzle of oil or maple if it seems too dry. Roast in the upper third of the oven for 35-40 minutes or until the squash is tender and caramelized, tossing the vegetables half way through.

Rip the kale into large chunks, drizzle it with remaining olive oil and a pinch of salt and pepper. Spread it on another baking sheet. At the 30 minute mark, move the squash tray to the lower rack and put the kale on the top rack. Bake for 10 minutes until the edges are crisp. Add your minced onion and gently toss everything together. Enjoy warm.