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September / October 2016

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Dear farm friends and CSA members -

We finally got some rain and we are eagerly moving into fall on the farm. In September we started our bulk harvesting and will continue for the next few months.

We have ginger, winter squash, collard greens, cilantro, celery, baba ganoush, heritage roosters and hens, eggs for CSA & sale, hot sauce and much more being produced by the farm right now!

Fall is the time to shift into warming foods, strengthen your immune system and enjoy the last of the long days before the cold sets in.

Find farm updates, photos and seasonal recipes below. 

Have a happy & healthy fall! 

-All of us at Freedom Food Farm 
Bulk Harvest #1: Winter Squash

Our first big fall harvest is winter squash. The fruits are sensitive to cold and too much sun so it's one of our first bulk harvests each year. After we harvested we put the sows and piglets in the field so they could enjoy some squash too!

This year we grew - butternut, three types of kabocha, sweet dumping, buttercup, honey nut, delicata, spaghetti squash, acorn and pie pumpkins.

Many of the varieties sweeten in storage, so they only get better!! If you'd like a guide we developed this a few year's ago > FFF Winter Squash Guide
Ginger & Tumeric -
We are very excited to not only have ginger, but also tumeric this year! The crops are beautiful, and the flavor is milder then the typical mature, cured roots you find at the store. The roots are young and fresh which means they have incredible color - pink and white ginger and golden tumeric!

These young tumeric and ginger plants are very uncommon in New England and can only be grown in the greenhouse, where the soil is warm enough in the spring and the fall to allow the roots to thrive. 

We are making tea (you can use the ginger stalk too), grating them on salads, juicing the roots with celery and beets, and adding them to lots of dishes. We had a great year for ginger yields and it will be available frozen in the off season. Fresh roots will be available at the store and market for a short time, get some while it's in season!
Carrots for CSA & Farm Store Customers

Carrots are notoriously difficult to germinate and with the drought this summer it was near impossible on our farm, since we don't have an irrigation system. Our last succession of carrots did germinate with the early fall rains, but they are still too small to harvest and many fed the local deer (as there was little food in the forest / meadows this summer as well).

We love carrots as much as you do and sought out the best local carrots we could find for CSA shares, the farm store and our carrot ginger soup (which will still feature our ginger and many other fff farm ingredients!)

This is the first time we had to source a crop that we grow, and hopefully the last. That all being said we are excited to have Killdeer Farm bolero carrots for you this season! 

About Killdeer Farm: 

Killdeer farm is a small farm nestled in the Conneticut River valley, in Norwich, Vermont. We've known the farm since our Vermont farming days and have spent some time helping out when we were just starting out as farmers.

The farm is one of the first certified organic farms in the country and has been farmed with organic and sustainable practices since 1979. The farmers are retiring to farm on a smaller scale after 36 years at Killdeer Farm, which makes this carrot harvest their last!

We already broke into the freshly harvested carrots - which are crisp and sweet. We store them in soil like our other winter root vegetables and will wash them on harvest days. Carrots will be labeled and at the store starting this week and will be available at other CSA pick ups for members during the winter CSA as well.

Killdeer farm pictured below & story about their farm's name.
Farm Store -  Holiday Hours:
The farm store is closed on Thursday, November 24th & Friday November 25th for Thanksgiving.
We’ll be open:
Wednesday Nov. 23rd with all your thanksgiving veggies & back to our regular schedule on Saturday Nov. 26th.

Thank you to all our CSA members & customers for supporting the farm!  


Thanksgiving Produce & Cranberries: 

In addition to all your thanksgiving potatoes, squash, garlic, greens, leeks, etc. we have local cranberries for CSA / sale at the farm store! Heirloom cranberries come from Spring Rain Farm in East Taunton, MA. 

CSA members can pick up extra veggies on us for the holiday! Ask for details when you pick up your share this week or next Wednesday! 


Pasture-Raised Turkeys - Sold out!!

All birds were raised out on fresh pasture and moved twice daily like our broiler chickens. In addition to forage they are fed certified organic grain from Green Mountain Feeds in Vermont. It was a great experience raising turkeys and hope everyone enjoys them this thanksgiving!

We sold out out of turkeys this year quickly, so if you want to get a bird from us next year, reserve your turkey early!

> > > Turkey Tip: If you are making one of our turkeys this year:  pasture-raised birds cook faster than other turkeys, so make sure to check the temperature early!
Value Added from the Farm!

We have an awesome line of value-added products grown/raised and crafted by our farmer chefs. Some are available now and some soon! All feature farm ingredients and any non-farm ingredients are certified organic and sustainably sourced.

Last spring we made - carrot ginger soups, bone broth, veggie, pork and chicken stocks.

Over the summer we grew & produced - garlic scape pesto, tomato sauce, baba ganoush and dill pickles.

This fall we are working on - hot sauces, jams, ferments - like sauerkraut and kimchi with our own ginger!!!

Our value-added products will be available at the farm store and farmers' markets - for CSA and sale.  Creating these help us to provide more variety year-round for our customers as the growing season for some crops is limited in New England.

Pictured below: Pat, Doug & Cindy in the commercial kitchen making heirloom tomato sauce this September at Hope & Main in Warren, RI. Gorgeous preserved sauce at our farm store ready for your kitchen!
CSA Updates -
Dear CSA Members -

Welcome to the winter CSA season! Despite a difficult summer and some hard hits on our fall crops due to drought, we are excited for the season and have a great variety of food for you between storage crops, winter greenhouses and all the preserves from the summer.

For meat shares we'll have all our cuts back in stock by early 2017. Including beef, lamb, goat, chicken & more pork! We also have heritage hens and roosters available for shares now! These are great for soups and are especially nourishing during the winter months.  

We hope everyone enjoys this next season and thanks for supporting four season farming!

Sheep & Goats eating and enjoying some hay, while the pasture grows back after the drought.
We had a really beautiful farmsgiving with our crew this week. Collectively we have so much to be grateful for and of course cooked up almost everything we produce on the farm. If you are looking for some non-traditional inspiration for thanksgiving here are some of our favorite new dishes from this year -

* Celeriac Purée *
Sausage Stuffing (made with farm stocks)
Beet Salad - thinly slice chioggias make a beautiful salad!
* Chicken Liver Pâté *
Apple, Cranberry & Ginger Pie with Lard Crust
* Mixed Winter Squash Pudding *
Recipes from the Farm to the Kitchen

Winter squash is a great fall ingredient! Here are some seasonal recipes featuring different varieties and other in season ingredients like kale, ginger, turmeric and shallots:

Butternut: Butternut Squash, Ginger and Coconut Soup or Roasted Garlic Butternut Squash Soup or Turmeric Butternut Squash Soup or Chorizo, Cannellini Bean and Butternut Squash Stew

Kabocha: Polenta Pizza with Kabocha Squash and Kale

Buttercup: Buttercup Squash Crumble Bars

Honeynut: Twice Baked Honeynut Squash

Delicata: Skillet Chicken Pot Pie with Winter Squash and Kale

Sweet Dumpling: Stuffed Sweet Dumpling Squash with Mushrooms, Wild Rice and Sausage

Acorn: Acorn Squash Ginger Baby Food Puree

You can also always try any winter squash roasted! 

How to roast winter squash: Remove skin from tougher squash (like butternut), other squash varieties are great with skin cooked (like delicata). Cut into slices or small pieces. Lightly coat squash in olive oil, add salt and pepper and then cook until tender at 350 degrees. We toss squash a few times during roasting. You can add herbs to make savory squash or warming spices like cinnamon, ginger and some honey or maple syrup for a sweeter dish.

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Freedom Food Farm · 471 Leonard St · Raynham, MA 02767 · USA

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