Turkeys – I am taking pre-orders for Turkeys from Polyface. They are $5.50/lb, with a $20 deposit. Please let me know if you want a turkey, and what size (small 12-14, medium 14-16, large 18=22 lbs). I have not gotten any turkey orders from any of you yet, so please get your orders in. We have a limited number of turkeys available. There are also other holiday meats available, email me with what you want. Here are our highlights for this week! Happy Cooking!! Suzi Produce leeks – finally!! these are so yummy. Here’s a bunch of  ways to use them. celery – one of my favorite things that Omar Flores grows. so sweet and flavorful. This is not that pale imitation celery in a bag from the Stop n Shop – you will WANT to use these leaves! Try this Celery Soup with Bacon Croutons. It uses plenty of unsalted butter (but I don’t think it really matters), so make sure to either get some from Mark, or use up some you may be hording in your freezer. This would be great with last week’s bacon. You can swap out the creme fraich/sour cream with yogurt. You may need a second head of celery, so check this recipe before you pick up your share if you are interested, and grab another from Mark. bok choy – 10 ways!!! this is so good just sauteed with garlic and ginger. spicy mix salad bibb lettuce cherry tomatoes – savory sausage, greens and roasted tomato bread pudding. onion chives – 10 ways, including make ice cubes to jazz up a martini or bloody mary! cherry tomatoes butternut squash – well yes. butternut squash soup with brown butter and nutmeg creme is good. but what about butternut squash apple cake with ginger streusel?? or how about a savory sherry roasted butternut squash bread pudding? You need to practice! before Thanksgiving. This is a lovely vegetarian dish, and I would use the Mt View McClure (baby swiss) cheese in it. Or you could easily make this vegan. It calls for brioche, but you could use the AnnaB bread to make it gluten free. Some type of shelled beans – probably October beans. These are lovely to look at and delicious to cook. Here’s a great vegan slow cooker recipe you could also do in Instant Pot. It calls for herbs – you can use the onion chives, greens (chard, kale etc) and also includes a recipe for cheesy polenta. red radishes – I love to slice these into salad, but they are lovely in a sandwich, or sauteed in butter for breakfast. Here are some suggestions, I love the one with the ricotta, which you can make in minutes using the milk. red raspberries – these are late season raspberries. Agriberry specifically plants european varieties that ripen later so the season is extended!!  Try this easy basic galette. Here is a lovely spicy salad with raspberry vinaigrette. magness pears – you could add these to the fruit galette above. Or make a bunny, or (mouse) pear salad with the children (or your crazy friends). Experiment with what you will use for ears (banana chips are nice too!), eyes and mouth, and fresh ricotta or yogurt would make a nice tail! Cheese   Mt View gouda style – Make sure to save your cheese rinds! They are wonderful to flavor soup and bring wonderful umami!  grilled pear and gouda crostini with honey and thyme Meat Edmonds Farm Ground Chuck Bison – Here’s a guide and ideas. Bison is super lean, so you will have to use a little fat in cooking. Morning Glory legs and thighs chicken – cast iron skillet chicken thighs Chicken Paprika – swap out yogurt for sour cream! Polyface Breakfast links – Strata with sausage and greens – great to use up any wilted kale or chard you may have, also lovely with the Mt View cheese. this recipe calls for Italian sausage, but it doesn’t matter. Facebook – We are trying to utilize our CSA facebook page more. For instance, I posted what I thought the share preview was going to be (it has since changed a little bit). If you would like to particpate, make sure you adjust your notifications to ALL so you are getting our posts.  Ask to join here.

Fall/ winter shares are LIVE for you to sign up for. I am so excited. The honey crisp apples we got last week were so delicious! And there are more this week PLUS Apple Cider!  If you are interested in signing up for Fall, please do so now here! Make sure to review our FAQ and Policies, as many of your questions may be answered there.   Please share us with your friends!

•  Details: Starts the first week of October, runs 24 weeks with a two week break for winter holidays for Christmas and New Years,
• Prices are $45/week for produce, $32/week for meat and dairy shares, $120 for Full share (produce, meat, dairy and bread). Add ons are available for eggs, bread etc.
• Locations: Eastern Market, Patriot’s Plaza, and 7th/G drop (will revert to Eastern Market if we do not get 10 people.)

PROMOTIONS/DISCOUNTS (for shares only, does not apply to member fees)

• PAID IN FULL upfront for the FULL share (includes produce, dairy, meat, bread) GET 10% off. Members still pay member fee. Expires 11/1. Coupon Code is WHOLESHEBANG16 (there is a place to enter it during checkout).  We appreciate our paid in full, full share members because your commitment is the glue to help us do what we do. You provide us working capital to work with our farmers in the best possible way at the beginning of the season, and supports our local farming micro-community. Our farmers put in a HUGE investment at the beginning of THEIR season for us, and this way we are able to pay them back in a timely manner. THANK YOU!
• MILITARY DISCOUNT – 10% – for ACTIVE or VETERAN MILITARY – Thank you for your servce! Please email farmshares@thefarmbus.com for your verification and code. For those of us who have been with us before, the code is the same, so search your email or ask me again. 
• REFERRAL REWARDS PROGRAM – For every friend, family member, co-worker or random person you refer who joins, you receive a $25 credit that goes towards FREE FOOD! Make sure to tell your friends to use YOUR NAME when they sign up, so you get your credit. THANK YOU!

What will you get? Virginia is a very diverse 4 season growing state – greens grow straight thru! We also work with innovative farmers using greenhouses and hoop houses to stretch the seasons. Many items are picked and stored, such as apples,  root veggies and squashes. Mushrooms move indoors.

• Fruit: pears, grapes, different apples (straight thru), asian pears, possible late raspberries.
• Veg: pumpkins, squashes, beets, turnips,carrots, leeks, onions, potatoes, mushrooms, herbs, sweet potatoes, Jerusalem artichoke,  rutabagas, greens like chard, spinach, creasy greens, kale, kalettes, cauliflower, broccoli, romanesco, we are hoping for fresh ginger and turmeric, and more.
• In addition as the season progresses, or if we have bad weather (snow, cold and ice can affect greens and either items growing),  you will start getting 1 or two pantry items or added value item – this helps us get thru the winter season with diversity and supports our farmers who are preserving, drying or otherwise using their harvest from earlier in the year. What might you get?  honey, applesauce, apple butter, maple barbecue sauce, fermented veggies (kraut), dried black beans, frozen corn, buckwheat flour, Wade’s Mill (400 year old mill) cornmeal, polenta, grits, baking mixes and other grains, sorghum molasses, Virginia peanuts, Twin Oaks soy foods, heirloom popcorn, our own  jam, and more.

If you have questions about the Fall share, email me. Join Now, and Support the local food system.