2020 Caldwell CSA Membership Form

Feb14

Today may be the coldest day of the year but here’s a sure sign of Spring… the 2020 Caldwell CSA membership form is now available!

Early bird pricing is in effect until March 1 so don’t delay!  A full-priced full share this year will be $600 ($580 before 3/1) and a half share will be $300 ($290 before 3/1).  Share checks should be made out to Circle Brook Farm.  A site fee is also due ($20 for full shares, $10 for half shares) to cover the supply costs needed to run the CSA.  Site fees can be paid via Venmo or Paypal to Shana.  Farmer John anticipates the season to run from June 7 to November 15 this year.  For full details and instructions please see the membership form.

Update & Share: 11/19/19

Nov19

To view Farmer John’s last update of the season, click here.

Today’s share will include: lettuce, carrots, bok choy, garlic, rutabaga, white potatoes, cabbage, brussels sprouts, squash and sweet potatoes.

On behalf of everybody of the Caldwell CSA, we would like to thank Farmer John and his staff for making 2019 a successful season!

Update & Share: 11/12/19

Nov12

To view Farmer John’s latest update, click here.

The share for this week will include: parsnips, lettuce, salad turnips, baby bok choy, cauliflower, scallions, choice of an herb, brussels sprouts, Japanese sweet potatoes, and choice of a green.

From Ginger of Treelicious Farms:

Good evening!  We packed a mix of apples this week so our members may prepare fresh applesauce and apple crisp for a delicious dessert…we are sending 5.5 lbs or more of cortland and Stayman Winesap …these are also great for eating.

Serving Suggestions: 11/4/19

Nov4

Welcome to the newest installment of Serving Suggestions, the fourth of 2019!  This week we have a suggestion from Bob on how he turned some pantry staples and CSA leftovers into a surprisingly tasty dinner:

I had a work event last Sunday so knew I wouldn’t have a chance to do my usual food shopping, but I did want to cook rather than order takeout.  I had some leftover cheese tortellini in the fridge that I needed to finish before they went bad.  The question was, what do I serve with the tortellini?  I didn’t have any jarred tomato sauce or the ingredients for homemade, so I knew I was destined for a butter-based finish instead.  I checked my dwindling CSA stockpile and saw that I had some leftover onion and acorn squash.  I thought through some potential dishes and landed on what I’d call: Cheese Tortellini with Caramelized Onions and Roasted Acorn Squash.  I cooked all three components separately and then tossed them with some browned butter and topped with freshly grated pepper and parmesan.  My wife and I were both surprised at how well the dish came together and we agreed it was the perfect dinner for a cool Fall day.

 

Serving Suggestions is a recurring article that will be posted periodically during the CSA season featuring photos, tips and recipes. Content is provided by Jessica, Shana and Bob. If you would like to submit your own photos or recipes, please email Bob at robertfcowper@gmail.com. To read through previous Serving Suggestions articles, click here for an archive. You can also use the handy search feature at the top of the right hand menu bar to search for the name of a particular ingredient you need help using.