Youth Farm CSA Newsletter: Last Week!
Before I get into the weekly business, I wanted to thank all of our CSA members for a wonderful season. This week is the last of the season. It has been a great year, and so much fun to write and grow with you all. We all hope you have greatly enjoyed eating local with the Youth Farm, and we very much appreciate you all giving us the opportunity to grow your food. Expect a survey to come your way in the not to distant future looking for your feedback on the Youth Farm CSA. Thanks again, and I hope to see you all in 2013!
On the farm. We had Youth Homes two Talbot Homes’s out for a Saturday work day. We worked on jobs like tying up corn stalks and digging up storage potatoes. Young ladies nervous about gas powered motors go over it – and weed whacked and lawn mowed away. Most importantly, we had a quick session of rotten squash smashing — always a favorite.
Saturday’s weather and chores sure felt like the farm wrap up is in process, even though we still have plenty of jobs like mulching the strawberries, spreading manure, and planting garlic still ahead of us.
Besides keeping busy at the farm with the CSA, Mobile Market and the like, the Youth Farm also hosted with Missoula Aging Services our second senior luncheon of the month. On Wednesday evening the Youth Farm crew and the Tom Roy Home, about 12 people strong, got together to cook up the meal. On the menu was, a potato leek soup, a roasted beet and feta salad, an Asian cabbage slaw, a green salad with a homemade balsamic dressing, pesto and kale pasta salad, an herbed butter, and some sparkling grape juice. It was a lovely lunch filled with stories shared cross generations, delicious food, and great people.
In your CSA share this week: Expect to find winter squash, leeks, broccoli or cauliflower, tomatoes, potatoes, chard or kale, carrots, beets, carrots, storage cabbage, Brussel sprouts, parsley, garlic, onions, a variety of peppers, painted mountain dry corn, a jack o lantern and — as always — a few surprises.
For a Recipe…My Favorite Roasted Brussel Sprouts
Give the brussel sprouts a rinse, then trim the tough end off and slice them in half. Preheat your oven to 350 and toss the sprouts on a baking pan with some olive oil, a sprinkling of salt and a few whole garlic cloves. After they have been cooking for about 10 minutes toss in the pan very thinly sliced red onions and a splash of balsamic vinegar. Roast the sprouts until tender, and season as needed, maybe adding some more garlic, salt, pepper, oil, vinegar or a splash of lemon juice. Toss in some shredded or sliced Parmesan cheese and there you have it. Enjoy!