HAPPY HOLIDAYS

FARM NEWS

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.

Happy Holidays!
Anna

-Anna

turkey eating coyote
coyote paw print

WEEK #33 CSA SHARE CONTENTS

  • TATSOI
  • CARROTS
  • LETTUCE
  • BEETS
  • BUTTERNUT SQUASH
  • SWEET POTOATES
  • GREEN TOMATOES
  • SALAD TURNIPS
  • CILANTRO

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

RECIPES

Mashed Turnips and Apples

5 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

 

  1. Steam your turnips and apples until tender (or alternatively, for extra sweetness and depth, roast them in the oven at 350 for 45 minutes).
  2. 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.
  3. 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.
  4. Add garlic and parsley oil to the turnips, blend, and season with salt and pepper to taste.