CSA Newsletter–Week 15

newsletter with photoFern Creek CSA Fall Potluck
Celebrate the Autumn Equinox with your CSA Family on
Sunday, September 21st from 5-7 pm

RSVP in the Market and let us know on the sheet what you’ll bring
More details to come!
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I suppose I should be talking about what’s happening at Fern Creek in these newsletters, but this week I’m describing a hike Mark and I took last week. That we could get away at all suggests that farm work is slowing down a bit–so there’s the update–at least work in the fields between the harvesting, which is full and heavy this time of year, has slowed down.lisatrail

We hiked a sort-of-unofficial trail near Timber called the Wolf Creek Trestle Hike that takes hikers five miles alongside defunct railroad tracks and then five miles back. The tracks were washed out for good in the 2006 mudslides, no longer useful for trains, but quite useful for hikers. We felt like we were doing something a bit deviant since the (presumably also defunct) sign said NO Trespassing. But after driving the distance to get there we forged ahead into deviance, more unusual for Mark, than for me. The growth in the tracks and beside them meant we walked in foliage most of the way, brushing shrubs of various sorts along the way.

The hike reminded us of two things: First, the earth quickly retakes ground and sends forth life everywhere when given the chance.  It’s rather resilient in that way, which is good to remember as one concerned with how much humans are mucking up the garden. The other reminder was that history took place there. We wondered at the men who laid the incredibly heavy timber cross ties, and the iron tracks themselves, using, we were sure, sledge hammers to pound in the anchor spikes. We wondered at their lives, and the lives of those who blew holes in mountains for tunnels, and laid the cement reinforcements along the sides and ceilings of those tunnels. We wondered at the architect who designed trestles that rose high above the forest floor, and again, at the men who built them. What kinds of lives did they lead?tunnelweb

We were awed both by the beauty of an earth regaining it dominance of a place, and a part of history we never really think about as people who emerged on the scene long after roads, and railroad tracks, and a myriad of other things had been put into place. We crossed maybe five trestles, and walked around a couple that had been taken out completely by mudslides, and through two tunnels, my head lamp and Mark’s cell phone lighting the way.

It was a very unusual sort of hike, and one that, in a few years will be gone, though the iron tracks will remain for a long while yet, hidden under shrubs and trees that have reclaimed their spot in the forest.

I probably don’t need to say that we had a glorious day.trestleweb

Isn’t it odd that saying, “take a hike,” is a dismissive way to tell someone to go away, or “get lost”? Hiking and even some forms of getting lost have helped ground me when I’ve needed it. And if when I don’t need grounding, hiking gives me a perspective that takes me out of my little sphere and reminds me of a far bigger and older world.

So, here’s to late summer hikes…


Anticipated in the Market

Delicata Squash
Sweet Corn
Himrod Seedless Table Grapes
Asian Pears
Red and Italian Plums
Baby Cakes, Amarillo & Snow White Cherry Tomatoes
Assorted Beefsteak and Salad Tomatoes
(Heirloom Copia, Celebrity, Iron Lady, Rutgers)
Slicing Cucumbers
Kentucky Wonder Pole Beans
Fingerling Potatoes
Gold and Red Beets
Listada de Gandia & Black Beauty Eggplant

Delicata Squash

Delicata Squash

Butterstick & Crookneck Squash
Red & Cortland Onions
Broccoli florets
Kale (Dinosaur, Red Russian & Siberian)
Collards & Chard
Thyme and Sage

Pick Three

Burgundy beans
Yellow beans
Copenhagen Cabbage
Purple Cabbage
Various Peppers
Extra Cherry and Salad Tomatoes
Extra Braising Greens
Baby Fingerling Potatoes


New from the Field

Delicata Squash: Starting this week we will have winter squash every week–and for a while a different variety, culminating in your jack-o-lantern pumpkin at the end of the season. You’ll see some you likely recognize (Acorn and Butternut), and a few you likely don’t (unless you’ve been with us before), like Delicata, Black Futzu, and Blue Hubbard. We also have Spaghetti squash and sweet Pumpkins for baking and new this year (Mark went Crazy) Red Warty Pumpkins, White Pumpkins, and white speckled orange pumpkins (all good for decorating or eating), and Green Hubbards.

Delicata is an heirloom squash with bright yellow meat and a flavor similar to acorn squash. Unlike all other winter squashes, the skin is tender enough to eat. Most often I slice it into rounds, remove the seeds, and roast it with other vegetables. The flower like shape of the squash rounds make them particularly attractive. Enjoy this teaser of the fall weather and food just around the corner!


Recipes of the Week

Veggie Croquettes (this recipe was originally submitted by Angie, one of our CSA members. I’m re-posting it because I’ve come to like veggie croquettes So Much and you ought to know about them! I’ve grated beets and added them as well. The gold beets don’t affect the color as drastically as the red ones!)

1 eggplant
1 round zucchini and 1 yellow squash
1/4 large Onion and 1 clove garlic
1 carrot
Dash dried oregano & pepper
2 eggs (beaten)
¼ c dried Parmesan cheese and 1 c shredded mozzarella
½ c bacon bits (Angie adds because she always has them around)

**Peel eggplant, cut into cubes and sprinkle with salt.  Microwave 2 min. Toss, microwave another 2 min.  You need to be able to mash it…may need one more 2 min. zap.

**Grate zucchini & squash.  Place in cheesecloth or paper towel and wring as much moisture out as possible. Place in bowl with eggplant.

**Grate onion. Add minced garlic, shredded carrot, cheese, bacon, salt pepper, oregano and eggs and mix well.

**Heat butter or oil in large skillet. Scoop ½ c mounds into hot fat and flatten.  Cook until brown and flip.

Note from Angie: I just went through our veggies adding stuff.  The original recipe that I used as inspiration added bread crumbs.
Note from Lisa: I have also added quinoa. Either of these would help them stick together better.

chard-rollChard Hazelnut Roulade. Wondering what to do with all that chard? Here’s a delicious way to make a main dish meal out of it… The recipe is posted here.


Happy and good eating…

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