LDF News: Big CSA balance? Read within...

Beet babes! These golden beets are huge! I've been roasting them up weekly and adding them to salads. Check out my notes from the recipe below. Spoiler alert: it is yet another add vegetables to face recipe. 

Nature's beauty abounds. The sunsets are out of control. The blue sky is the bluest it can be. The little white asters that I wait for all year are decked out in blooms. And! The trees have finally decided to join the shift. I suppose it is now fall after all. 

As we saw Carla last week, here is Boomer. He looks like a pup in this picture but he is almost through his seventh year. Today I had to lock him in the truck because he was chewing on an irrigation line. ​

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Ahoy!

​Ok. Eat butternut squash. Roast vegetables. Be outside in the dusk of 2025. Winter is coming, whether it announces itself or not. At the farm we are busying ourselves with the task of getting all of our roots and greens stored in the coolers so we have good food to eat through the winter. 

In the spirit of hauling vegetables in, we staying home from market next Saturday, October 25th. We will be hauling roots all week. If you have any interest in volunteering either to harvest, haul 50lb bags, build bins, make jokes while we work, or feed us, you are invited. Just email me to figure out when is the best time for all parties involved. 

About our Farm Membership (sign up sheet for perusal or use)

• From October onward, signups rollover to 2026 and won't expire until December 31st 2026
• You can use your balance right away!
• You can share your farm account with friends and family

This next part is for the farm members and may look funny to non members because of the merge tags.
 
Farm members! It is now time to assess your balance. Check the email or email me for your stats.

We have 8 more markets of the 2025 season. Ask yourself these questions:

1. Will you use your balance?
   • If they answer to this is Yes, carry on. You could chose to add to your account now for the following year or wait. You may want to contribute to the Stockbridge Community Outreach project either way. (See link below)
   • If the answer was no, go to number 2
2. Do you plan on shopping with us next year?
   • If the answer to this is yes, add to your account and your whole balance will roll over.
   • If the answer is no
     • You could choose to do your best to spend the remainder of your balance.
     • You could donate some or all of it to the Stockbridge Community Outreach project (linked below)

If you have any questions or worries, please speak with me at market or email me. I am more than happy to troubleshoot your specific situation. 

• Find a link to Stockbridge Community Outreach Project here, with our most recent update. 
• Link to our 2026 Farm Membership agreement

Onward folks, doing the things we can do. 

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • At Stockbridge today!
  • A link to our Stockbridge Community Outreach Project 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Meal Prep Roasted Veg
• Member Info- 

​
Fresh From the Field- 
Greens:
Arugula
Collards
Kale
Micros: Types to be seen!
Mustard
Pea shoots
Tatsoi

Herbs
Dill
Parsley

All Manner of Deliciousness
Acorn Squash
Beets
Broccoli
Broccolini
Beans
Butternut squash!
Napa Cabbage
Cabbage: personal and LARGE for your kraut needs
Cone Cabbage
Delicata Squash
Eggs!! From Hen House Farm- Clare!!
Garlic
Ground Cherries
Kohlrabi
Kabocha squash!
Mustard
Onions
Peppers: (limited)
Potatoes!
Fingerling Potatoes
Watermelon radish
Daikon radish: Red, white, and purple
Tomatoes (limited)
Cherry Tomatoes (limited)
Purple top turnips


Coming Soon
Savoy and red Cabbage!
Carrots

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Roasted Vegetables

From practice

Ingredients

• Selection of vegetables, chopped to about the same size. I am not careful with this part as I prefer a variety of texture.
• A good mix:
  • beets, broccoli, turnip, squash
  • broccoli, squash, onion
  • cabbage, squash
• Oil or fat of choice. I use a glug or two of olive oil.
• Seasonings of choice:
  • Salt and pepper is a good basic one that lets you add your vegetables to other dishes throughout the week.
  • Chili honey
  • Lemon garlic
  • Balsamic vinegar
  • Mustard!

Instructions

1. Preheat oven to 425F and possibly tray/trays
2. Oil and season vegetables and spread them out on the tray.
   • You can mix them together as one dish or lay them out by type and mix them later in the week.
   • All your vegetables don't have to have the same seasonings
3. Roast for 15-20 minutes, do some flipping and stirring, then roast for 15-20 more. 
4. Check for tenderness. If they are caramelized but not tender, reduce heat to 300F and roast until they have desired tenderness.
5. Eat immediatly or add them to dishes through the week:
   • Taco toppings or sandwich builders
   • Salad additives (especially roasted beets or butternut!)
   • Add to cooked proteins and grains!

Notes

• Recommended temperature: 
  A good starting point is 425°F. Some chefs recommend a two-step process: start at 425°F to get a good sear, then lower the temperature to 300°F to finish cooking and ensure tenderness. 
• Why high heat is important: 
  High heat helps bring out the vegetables' natural sweetness and achieves a desirable caramelization and slight crispiness on the outside. Lower temperatures will result in softer, steamed-like vegetables. 
• Avoid overcrowding: 
  Don't overcrowd the pan, as this will cause the vegetables to steam instead of roast. Give them enough space to allow for proper browning. 
• Cut uniformly: 
  Cut vegetables into uniform sizes to ensure they cook evenly. 
• Preheat your oven and pan: 
  Preheat your oven and consider preheating your baking sheet to help the vegetables start cooking immediately and get crispier.