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Week 21 - Brussels Sprouts

Only 3 more weeks of CSA season so get your veggies while you can! We've been busy here putting the farm to bed for the winter. Besides cover cropping, we also use large tarps to keep our beds fallow for the winter. All of the winter squash is out of the field and in the greenhouse to cure, and we've pulled all of our tomatoes, zucchini and cucumbers so that the dead plants can decompose in our compost pile rather than in the field. Most other things we'll either leave in to continue harvesting this season or overwinter for next year.

Happy Halloween!

Veggie of the Week: Brussels Sprouts!  As we’ve mentioned before, having a 5 acre farm is a huge transition from urban farming. And with all this extra space, another crop we’re really excited to grow is brussels sprouts! Though they may be every child’s worst nightmare, they’re one of your farmers’ favorite foods. Throw them on a baking sheet with a bunch of other fall veggies and you’ve got a cozy dream come true. Plus, if you leave them on the stalk and in a plastic bag, they’ll last in your fridge for weeks! Try this recipe for Roasted Fall Vegetables:  Ingredients: -1/2 lb Brussels sprouts, halved -2 large carrots, chopped into large coins -1 delicata squash, halved and sliced  -1/2 red onion, sliced -4-6 cloves garlic, whole peeled -1/4 cup balsamic vinegar -3 tbsp soy sauce -2 tbsp maple syrup or brown sugar -2 tbsp water  -2 tbsp olive oil  Instructions  1. Chop all veggies and set aside.  2. In a large bowl, mix together balsamic vinegar, soy sauce, maple syrup, water and olive oil.  3. Pre heat oven to 375.  4. Add vegetables to bowl and stir until coated. Leave sitting for at least 20 minutes to allow the flavors to sink in.  5. Pour veggies and all liquid onto a baking sheet and arrange in a single layer.  6. Bake for 30-45 minutes. Enjoy!  Thanks for supporting your local farmers!  Ellen and Ashley 

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