Today is Week 3 of our Winter CSA Season. Deliveries are running ahead of schedule today, so you can pick up earlier if you wish at every location except Slippery Rock.
Our farmers have lots of certain types of storage crops that last through part or most of the winter. Others grow year-round in heated greenhouses. However, we don't currently have enough to fill all of the shares, so we supplement with veggies from a certified organic farmer's cooperative a few hours away. We cooperate with another local co-op for transportation, because they, too, supplement with produce from TOG in the winter. This arrangement brings you greater variety in the winter with regional food (not within a 60-mile radius but still considered local when looking at the grand scheme of our food). This week we supplement with sweet potatoes and parsnips, two crops that I have been asking our farmers to grow for years but no one has had much success with, especially to store them long-term.
Grateful Life Farm
As we prepare for a new farming year in 2019, we take time to reflect on the previous year; what went well, what could be improved on, and what lessons we took from our experiences. Our biggest change for 2018 was to improve our broiler chicken operation by hiring help to process larger groups of chickens on a single day. We were so nervous about this! Where and how would we find people who would want to come to our remote farm to do this physically and emotionally challenging job and would care about food safety, quality, and the welfare of our birds as much as we do? To our surprise, getting help was one of the best decisions we ever made. We found wonderful people whose kind spirits and tireless hard work made the job so much easier. We enjoyed passing on our knowledge to those who wanted to learn, and in turn, we learned from those who had experience processing chickens on other farms. Other people will likely not do a job exactly as you would, but it’s possible they will do it even better! We finished each processing day with a crew lunch with meats and vegetables from our farm.
- 1 red cabbage from Detweiler Farm
- 1 lb. carrots from Detweiler Farm
- 2 lb. potatoes from Miller Farm
- 1 lb. beets from Detweiler Farm
- 1 lb. onions from Miller Farm
- 1 lb. parsnips from TOG
- 2 lb. sweet potatoes from TOG
- 1 bag arugula from Harmony Grove Farm
- 1 head lettuce from Harmony Grove Farm
Roasted Beet Hippie Bowls with Horseradish Cream (interesting name, kind of like a buddha bowl)
Best Sweet Potato Casserole Ever (Paleo. My family's absolute favorite sweet potato recipe.)
Have a great day! I am off to New Mexico for a week, so please be patient if I don't respond to emails quickly.