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Monday, November 21, 2011

Fall CSA Newsletter, Week 10

Hello shareholders!

Full share CSA members and half share Group B will receive delivery this Friday (November 25) between 12-2, unless you've arranged otherwise. 

Here it is!  The last CSA share of the year.  I will be delivering the shares this Friday as usual, unless you've arranged otherwise.  There are a few shareholders who need their shares early, so I adjusted my work schedule this week - all shares will be ready by noon on Wednesday.  So, if you'll be gone on Friday or need your share before Thanksgiving - you can pickup at the farm as soon as Wednesday at 12:00.  Please email me if you don't want your share delivered this week - or call my cell phone at 815-990-2380.

This week's share will look similar to last week's, with just a couple of exceptions you'll see below on the list.  You may have noticed that the large zucchini wasn't in your shares last week as listed - when I pulled them out of storage I wasn't happy with the quality - so I apologize that those weren't nice enough to include last week.  You'll all receive your "Thank You" gift from the farm of 1 dozen eggs - thanks so much everyone for all your support!  Without our customers, this wouldn't be possible and we're so grateful. 

I will still be offering products for sale throughout the fall & winter, if you don't already receive our regular "farm fresh" email newsletter, let me know if you wish to be added to that list.  It arrives 2-4 times per month, depending on the season, and offers recipes, farm news, as well as a list of vegetables, fruits, herbs, eggs, and meat available that week.  I do offer a delivery service to Freeport on those products as well, it's $2 per delivery or free delivery over $20.  Farm pickup is also always available.

Thanks everyone for an awesome season, and if you have any comments, questions, or suggestions for the 2012 CSA program please let me know.  :-)
Happy Thanksgiving!

Extras available this week:

  • Pickles - our farm-made all-natural sweet dill pickle slices are great for Thanksgiving relish trays.  They are $4.50 per pint-sized jar and delicious.
  • Eggs - $2 for medium, $3 for extra-large sized.
  • Beef - visit the web site for cuts & prices - and click on "beef"
In your share this week:
  • Butternut Squash
  • Scallop Squash
  • Turnip
  • Rutabaga
  • Carrots
  • Kale
  • Lettuce
  • Asian Greens Mix
  • Green Onion
  • Yellow Onion
  • Spinach
  • Radish (maybe.  Most of the radishes were damaged in last Thursday's low temperature at the farm in the high teens.  If I can harvest enough good quality radishes for everyone, I'll include them)
  • Garlic
  • Parsley

Baked Custard
A super easy dessert, a great way to use our delicious farm eggs.  It's even somewhat healthy, as far as desserts go!  Can be made in individual custard cups or one large serving dish.
  • 3 eggs, slightly beaten
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 2 1/2 cups milk
  • 1 dash nutmeg


  1. Heat oven to 350*.
  2. In large bowl, combine eggs, sugar, salt and vanilla; blend well.
  3. Gradually stir in milk.
  4. Pour into 6 ungreased 6-ozcustard cups.
  5. (If desired, pour mixture into 1 qt. casserole dish.) Sprinkle with nutmeg.
  6. Place custard cups in 13x9 inch pan.
  7. Pour hot water into pan around custard cups to a depth of 1 inch.
  8. Bake at 350* for 45 to 55 minutes or until knife inserted near center comes out clean
  9. Serve warm or cold.
  10. Store in refrigerator.

Clean out the CSA veggies from the fridge!
Vegetable Stock

I'm sure from time to time there are bags of leftover CSA veggies in your fridge.  If they're starting to go bad, here is a super easy way to use them up.  You can even toss the starting-to-turn veggies in the freezer until you have a whole bunch and make a big batch of this vegetable stock.  Once you make the stock, it can be frozen and used as a base for your soups in place of chicken or beef stock.
  • Leftover raw vegetables, green tops of radishes & carrots, etc.
  • Water
Put vegetable trimmings and extras into a big pot.  Add about three times as much water as vegetables.  For example, if you have 3 cups of vegetable trimmings & extras, you can add 9 cups of water.  Bring to a boil and allow to simmer for a couple of hours.  Alternatively, if in a rush, you could use a crockpot and let it cook overnight!

Thanks everyone for your support!

Penny Peterson
Wishful Acres

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