Welcome to Week 19!
This will be the last week for our members that purchased a Half Summer Vegetable Share.
We hope you enjoyed the journey that this season gave us
as much as we've enjoyed growing for you!
From salad greens to cooking greens, carrots to beets, herbs to fennel,
along with all the varieties that we grew we couldn't do it without you.
Thank you for joining our CSA this season, our farm grows because of you!
We hope to go through the journey with you again in 2013.
Our November Fall Vegetable Shares will begin on Thursday, November 1st.
Please remember that these shares are available for on farm pick up only.
If you can't remember if you joined the Fall Vegetable Share please send me an email and
I will confirm with you, www.tempelfarmsorganics.com.
2013 CSA information (in paper form) will be available on Thursday.
We are currently working on a link for our website that will be able to offer online payments!
Your vegetable harvest this week........................
brussel sprouts
arugula
sweet potatoes
scallions
purple top turnips
spinach
mustard greens
orange carrots
crimini mushrooms (baby portabellas)*
*grown by River Valley Mushroom Farm, Burlington, Wisconsin
The farm in your kitchen recipes............
Ah, turnips! These purple tops are great peeled and shredded raw in salads,
added to our soups and adds a great flavor to a roast or stew.
Add a side of turnip to a simple seasoned pork chop this weekend!
Enjoy the amazing flavors that fall harvests bring!
Tomas, Michelle, Devin and Joe harvesting scallions on Tuesday morning.
Danny who has been in charge of our wash/pack area this season has had a busy day
keeping up with the harvest and fitting it all in our cooler.
Yep, the carrots come out dirty but we try to get them as clean as possible for you!
As the harvest goes on all day Duncan and Chris rotovate and seed rye and hairy vetch on
4 new acres that will be put to good use in years to come.
At the farm stand this week!
The wait is finally over.......at least for most of what we have to offer!
This Thursday we will begin our pork sales. This will be available for CSA members and non members.
We're proud of the hogs we raised and I'm sure the quality of their meat will be outstanding.
Our pork cuts will be all frozen wrapped in plastic then in paper. The bacon will be
vacuumed packed. Just to let you all know bacon and ham will not be ready until the second week of November due to the natural curing and hickory smoking that needs to happen.
The wait will be excruciating but really it'll be worth the wait.
We're proud of the hogs we raised and I'm sure the quality of their meat will be outstanding.
Our pork cuts will be all frozen wrapped in plastic then in paper. The bacon will be
vacuumed packed. Just to let you all know bacon and ham will not be ready until the second week of November due to the natural curing and hickory smoking that needs to happen.
The wait will be excruciating but really it'll be worth the wait.
able to root around to find... well, roots, grubs and thousands of acorns under our huge oak trees. These lovable creatures also enjoy an organically raised grain ration daily.
Since we only raised 14 hogs this season and would like for everyone to enjoy the flavor of good quality pork we will have to put a limit on packages available per purchase order.
Below are the pork cuts we will have available for Thursday and Saturday:
pork chops,
shoulder roasts,
loin roast (we have very limited amount of these),
spare ribs (2 package limit),
neck bones (limited supply as well),
Italian sausage (4 package limit)
small link breakfast sausage (4 package limit)
We'll see you at our farm stand Thursday 4 to 7pm
and Saturday 8-2pm.
Eat Well!
Your farmers,
Tania and Chris Cubberly along with our great crew, Keegan, Danny, Michelle, Joe, Tomas
Devin and Duncan!
