Wednesday, October 17, 2012

Our CSA Boxes This Week!

Two great shares this week with extra delicious packed inside! Take a look at what is in this week's CSA Boxes!

This Week's Veggie Share:
Red Savoy OR Red Sweetheart Cabbage
Spinach or Salad Mix
Red and Yellow Onions
Spaghetti Squash
Honeynut Butternut Squash
Sweet Potatoes
Broccoli Romanesco OR Cauliflower
Purple Viking Potatoes
Green Curly Kale

This Week's Fruit Share:

Pippin Apples
Asian Pears
Biodynamic Thompson Grapes
Brown Turkey Figs
Braeburn Apples
Biodynamic Limes
Check out our Vegetable and Fruit Newsletters for information and recipes for this week's shares!

Tuesday, October 16, 2012

Pumpkin Carving Contest

Have you carved your pumpkin from the Harvest Party yet? Only one week left to submit a picture of your pumpkin carving for the "Most Creative Pumpkin Carving" award! The winner gets a $15 gift certificate to Harmony Valley Farm and their pumpkin featured on our Facebook page!  This weekend is the perfect time to start those carvings if you haven't already. 

Email your submissions by October 23rd to be entered!

Happy Carving :)

Thursday, October 11, 2012

All Signs Point to Fall

Fall is in full swing here at Harmony Valley Farm! This week's CSA box has a lot of our great fall harvest vegetables. This includes:

Porcelain Garlic, Red Onions, French Fingerling Potatoes, Carrots, Spaghetti Squash, Honeynut Butternut Squash, Salad, Broccoli, Escarole (our feature vegetable), Red or French Breakfast Radishes, Red Mustard and Parsnips.

Our newsletter this week has simple ideas for each of these items and also goes in-depth on our feature vegetable, escarole. Chef Chelsea shares two very simple, yet delicious, recipes for our enjoying the escarole as well.

Photo by Abbey J. Steffen
Photo by Abbey J. Steffen

If you're more of a meat person, we could talk for hours about the quality of our beef and pork here at Harmony Valley Farm.

 Farmer Richard took some time out of his busy days here at the farm to share a little about his experiences that brought him to raise his own beef and pork. He also takes the opportunity to go more in-depth about our 100% grass-fed Angus and pasteurized pork. We feel it is important that you know all there is to know about where your meat is coming from - and we are happy to share that! 

Check out the newsletter for this Pasture Walk Down Memory Lane with Farmer Richard.