The final week... how sad!

So, with this week brings us cold weather and the end of the CSA. It is always bittersweet when it comes, knowing that there will be much colder weather to come and that farm fresh produce isn't readily available. For us, this is when the preserved food comes into handy, but a tomato that has been canned can not be sliced and put on a sandwich. What we eat adapts to what is in season though, just as our ancestors would have had it. Now, don't get me wrong, we still go out to eat every once in a while or go to the grocery store in the winter to buy produce, but every time just adds to my longing for the spring to come back and the things picked straight from the garden to return. We really appreciate everything that you guys have done for us and for the opportunity that we were given. This is a way that we wanted our business to grow to reach out to more people who can't always come to the farmer's markets, and it worked! Thanks again and we look forward to next year!

Preparing for next year

We just wanted to take this opportunity to say thank you to all. We have really enjoyed this year and look forward to having a CSA again next year. We are looking for feedback, so don’t forget to fill out the survey for us. This will help us so that we know what we need to change next year. This will be very beneficial for you if you are going to participate in the CSA next year, and helpful for others even if you aren’t.
So, now that things are slowing down, we have time to reflect on the season over all. We appreciate the business from Whole Foods and also the florists and restaurants who bought produce from us (Harvest Moon Coffee Shop, Village Wines and Bistro, and Orchids and Ivy Flower Shoppe all in Canal Winchester; Steven Cox flowers, Green Floral Design, The Greener Grocer). It amazes us the growth of the support that we receive from businesses who want to buy things locally. We also appreciate the customers and all the brides for choosing us.
Now that all 10 weddings are over, soap takes over as my main hobby. Soon we will be selling the soap online available to be shipped for holiday gift giving. We will be doing winter craft shows with the soap. I will also be going back to substitute teaching while Steve will be working at the coffee shop and selling roofs. If there is a wind or hail storm, keep him in mind!
Winter time will be spent splitting firewood to keep the house warm and fixing all the things that were broken during the season that we didn’t have time to fix. We will also be busy planning for next year when the seed catalogs start coming in. Each year we will add certain things to our repertoire.
Most of the winter is spent trying to relax and preparing ourselves for the next season. Although farming isn’t a year round thing, when we are in season we are working from sun up to sun down! It’s hard work but definitely worth it. Much better than working for someone else, and we get to do it together! So again thank you for making it possible and your support throughout the season.

What’s included this week?

1. Ancho peppers- hot, but not too hot!
2. Salad greens
3. Turnips- can be roasted with a little butter and salt, or eaten raw
4. Bacon from the farmer’s market
5. Aloe plant- make sure not to overwater it as it is related to cacti
6. Bell peppers
7. Kohlrabi- peel the outside and chop finely to use like cabbage. It is really good in a homemade slaw.
8. Flowers- as a thank you gift for your participation this year! Don’t forget to cut them back every other day and change the water so they are freshest.

Recipe of the Week

Killer Chile Rellenos

***we made this recipe and it was to die for! If you can handle some heat, then you should definitely try it. Also, you can make extra and then put them in the freezer. Reheat them in the toasted oven and you are good to go.

6 Ancho Chiles

1/2 pound Monterey Jack cheese, thinly sliced

1/4 cup Flour

6 eggs (separated)

2 cups salsa

1 cup Oil for frying

Salt to taste

1. Rinse the chiles. Preheat your oven to broil. Place the chiles in a baking dish and place on the top shelf of your oven. Watch and listen closely. When the skins start to make popping sounds and are charring, take the chiles out and flip using a potholder. When both sides are fairly evenly charred, remove from oven. Place chiles in a sealed plastic bag to steam. After a few minutes, check them. Once the skin comes off easily, peel each chile. Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Keep stem intact and just pull out the seeds. Pull out fibers and seeds and replace with a slice of cheese. Set aside.
2. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan. Beat the egg yolks in a separate bowl with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste. Roll the chiles in ¼ cup flour and dip each one in the egg batter. Coat evenly. Fry on both sides until golden brown. Place on paper towels to drain.
3. Meanwhile, heat the salsa in a medium saucepan or in the microwave. Place one or two Rellenos on each plate and pour salsa over them. You can also try putting enchilada sauce over them instead. Serve them immediately and dig in!

Thank you for your support,
Gretel and Steve