Note from the farm:
Finally, leeks! I wait all year for the first leeks so I can make potato & leek soup, braised leeks, leek custards, and fall soups… You can use leeks just like onions in most recipes – however, you’ll notice that they’re much more tender, mild and sweet! Just be sure to wash them well. Here’s a video to show you how.
Those winter squash are not just for decoration! I visited the home of a CSA member a few years back and noticed that all the winter squash we had given out that fall was sitting on her front porch as decoration. While they’re beautiful on display, they can (and must!) be eaten too! Don’t be afraid, check out these videos for some tips on preparing your winter squash:
Colored Peppers – 1-2 pcs
Plum Tomatoes – 6 pcs
Red Tomatoes – 4 – 6 pieces
Leeks – 2 pcs
Green Romaine Lettuce or Bok Choy -1 head/bunch
Spinach – .7 lbs
Parsley – 1 bunch
Sweet Dumpling Squash – 1 pc
Buttercup Squash – 1 pc
Herb Share
Rosemary
Thyme
Fruit Share from Briermere Farm
If you have any questions about the fruit, please contact Briermere Farm directly at briermere@aol.com
Gala Apples & Bosc Pears – 1 mixed bag
Important Note about Bosc pears!!!! Bosc pears are ripe when they turn an even brown color. They are still firm when ripe! Refrigerate immediately when ripe. If left to soften, they will be rotten when you cut them open, so be careful!
** A Note on Tomatoes…
The tomatoes have been sprayed with copper as a preventative for late blight fungus. This spray is certified for use in organic production, but must be washed off before eating. Also be sure to ripen red tomatoes completely on the counter before eating! They should be a deep red and slightly soft to the touch. Cherry tomatoes are picked ripe and ready to eat.