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Final Week of the Lincoln/Boston CSA

Closing this Season

turnips
turnips
 We've done it! Together we've weathered another growing season in Lincoln, Massachusetts. We ate carrots small and tender in spring, long and fragrant in summer, and large and crisp in the fall. In this cool, damp year we may have discovered a love of bok choy, or perhaps come to resent it. Spring spinach was abundant. It rained, it rained, it rained. We all mourned the loss of the tomatoes and cheered the survival of the potatoes hit by Late Blight. The eggplant came in heavy, the melons were reluctant. There were beautiful cabbages and tiny ones. The onions grew slowly, but sized up in the end. The broccoli was beautiful. Beets grew large, celeriac hairy, rutabaga heavy. As usual the kale was endless (see the recipe below for a way to use up the last installment of it.)

I hope you savor this last week of produce fresh from our sandy farm, appreciating the taste of this late October. Next year will be another adventure. By joining us for this season you've not only supported our small band of farmers and the conscientious use of our 31 acres of conservation land, you've helped to provide hundreds of young people and adults with a life-changing experience interacting with food, the land and community in the unique setting that is The Food Project. As part of this CSA you stepped out of the current of our global food system and helped to strengthen our little counter-eddy of local sustainable food production. We hope you'll continue to actively support a more just and sustainable food system during the winter months by asking at supermarkets for locally sourced products and fair trade alternatives when possible. Thanks for sharing this season with us! May you enjoy it down to the last turnip.

Sweet Potatoes

Sweet potatoes are tropical plants that don't always thrive in our temperate climate. They take a long time to grow and must be cured before eating, making them late season treats. Though they like warm nights and abundant sunshine, not something we had a lot of this year, they still made a decent showing compared with the last two years when woodchucks and deer munched away much of our crop. While our sweet potatoes of the orange-fleshed variety are sometimes called yams in the United States, they are no relation to the true yams which are large, white-fleshed starchy roots grown in Africa and Asia. Baked or roasted, eaten as fries or pies, sweet potatoes are not only satisfyingly delicious, but are also said to have the highest nutritional value of any vegetable, full of complex carbohydrates, proteins, iron, calcium and vitamins A and C. They add sweetness to root roasts, curries and soups.

Recipe of the Week

Portuguese Kale Soup

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