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Week 23 - choose your own adventure

Thank you so much for an amazing first season! It's been a challenging first year, but growing food for our incredible community has truly fulfilled our spirits and we're already looking forward to next year! As we've talked about all season long, the weather this year has been less than ideal. We had a hard frost on Monday night and though we covered many things to try to protect them, some frost damage still occurred. We're trying our best to provide you with the best quality local veggies, however you may find that the quality this last week is not up to our usual standards. We thank you for your understanding and your continued support of us as your local farmers. This is the last official week of the Frisky Girl Farm CSA, however barring any more major weather events we're hoping to do a bonus week the Tuesday before Thanksgiving so that everyone can enjoy a locally grown holiday meal. This also means you'll have one more chance to spend through your CSA balance before then end of the year. Balances do not roll over into next year so make sure to spend what you've got!

Veggie of the Week: Everything!This last week we want to feature a few of our favorite recipes from throughout the season and give you a few new ideas as well. You can find all our recipes from this season at Morroccan Spiced Roasted Carrots: Ingredients12 ounces trimmed small carrots with tops2 teaspoons olive oil1/2 teaspoon ground cumin1/2 teaspoon paprika1/4 teaspoon ground cinnamon1/4 teaspoon kosher salt3 tablespoons light sour cream1 tablespoon fresh lime juice1/4 cup chopped toasted unsalted pistachios1 tablespoon chopped fresh cilantro

How to Make It

Step 1

Preheat oven to 425°F. Toss together trimmed small carrots with tops, olive oil, ground cumin, paprika, ground cinnamon, and kosher salt in a bowl. Place carrots on a rimmed baking sheet lined with parchment paper. Bake until tender, about 15 minutes.

Step 2

Combine light sour cream and fresh lime juice in a bowl. Place carrots on a platter; top with sour cream mixture, 1/4 cup chopped toasted unsalted pistachios, and 1 Tbsp. chopped fresh cilantro.

Roasted Garlic Parmesan Brussels Sprouts


1 lb brussels sprouts, halved4 tablespoons olive oil½ teaspoon salt1 teaspoon pepper1 teaspoon garlic powder¼ cup bread crumbs¼ cup grated parmesan cheese


Remove the stem from each sprout and cut in half. Place the brussels sprouts in a large bowl.Add the rest of the ingredients to the bowl and toss to cover.Spread the sprouts onto a baking sheet.Bake in a 400˚F (200˚C) oven for 20 minutes.Flip the sprouts, then bake for an additional 20 minutes or until the sprouts are fork-tender and golden.Enjoy!Delicata Squash Soup with Chickpeas


14 oz delicata squash (1 squash)1/2 onion2 tbsp vegetable oil1/4 cup chickpeas 4tbsp1/2 tsp curry powder1 cup stock vegetable or chicken


Preheat oven to 375FCut the squash in half lengthwise and remove seeds.Lay on baking sheet/tray cut side down and roast for 30min until tender.Meanwhile, slice the onion and cook in the oil about 15min until gently brown hen add the chickpeas. Cook another couple mins then add curry powder. Stir and cook a minute or two then remove from heat.Once the squash has cooked, roughly chop it and put in a blender with the stock. Blend until smooth.Serve topped with the onions and chickpeas.

Thanks for a great season and see you next year!

Ellen and Ashley

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