FROM THE FARMERS
Bryce and Lothar are out late again tonight, catching turkeys and chickens to take to butcher in the morning. Thank goodness the rain quit a while ago! Bryce will deliver the birds first thing tomorrow and pick them up on Wednesday. Sometime in the new year, we’ll email you with a wholesale special on poultry. We should have our first batch of ground turkey, turkey sausage, and smoked turkey products by then.
I’ve heard some crazy stories about the all-nighters Bryce pulled on the road to the processing facility in Bowling Green before Marksbury was built. That was an unsustainable operation! A vibrant, sustainable local food system in Berea will require additional agricultural supports. A few things on our wish list: a farm machinery store with inventory, access to gmo-free feed, a grain mill, a visible, permanent structure for farmers market, and greater willingness in our schools, hospitals, and other institutions to cook real food.
What’s on your wish list? Access to a calf or lamb share, to raw milk or fresh goat cheese? A brewery? Share your ideas with us. As farmers, we are interested. As members of this community and participants in the Food System Assessment, we’d like to work with you.
WEEK #33 CSA SHARE CONTENTS
- BUTTERNUT SQUASH
- SWEET POTOATES
- GREEN TOMATOES
- SALAD TURNIPS
FARM NOTES & EVENTS
- LAST CSA DELIVERY OF THE SEASON, December 18
- OPEN HOUSE AT CARLA AND LOTHAR’S, December 18, hang out after you pick up your share.
- BEREA FARMERS MARKET – Friday, December 21, Berea College Ag Building
Mashed Turnips and Apples5 large turnips, peeled and cubed
2 apples, peeled and cubed
2 cloves garlic, minced
1 T olive oil
1 T butter
2 T chopped parsley (or rosemary)
salt and pepper
- Steam your turnips and apples until tender (or alternatively, for extra sweetness and depth, roast them in the oven at 350 for 45 minutes).
- Mash with a potato masher* and transfer to a sauce pan over low heat to cook off some of the liquid (turnips are juicier than potatoes). *for extra smoothness, use an immersion blender.
- Meanwhile, heat olive oil and butter in a skillet over medium low heat. Add garlic and parsley and cook for 2-3 minutes, depending on how you like your garlic.
- Add garlic and parsley oil to the turnips, blend, and season with salt and pepper to taste.