That moon on Saturday . . . did you see the moon? A photo on the phone never does a moon-rise justice, which simply adds to how wondrous it is to see a full moon crest the horizon.

Hello, all. Short email this week.

We are looking at our first real freeze on Wednesday morning (although, really, I think it's actually happening right now) and that means a bit of a push to get crops harvested and stored or covered with row cover and protected. Luckily, this has been a late freeze and we are definitely prepared, so there won't be too much of a scramble.

No matter how many years I do this, and how prepared I am, it is always a sharp, and scary shift from pre-freeze to regular freezing. I've been growing and distributing late fall and winter produce for many years now, and I still find myself racking my brain with a slight terror, wondering if I'm going to lose anything, trying to think of something I forgot . . . and I'm more prepared this year than I have ever been.

But, each year is different, it was really warm last week and then it was really wet leading into this freeze. We will just have to see what happens. Luckily we have lots of tunnels full of greens, storage rooms full of potatoes, and any crops left in the field can handle being frozen and thawed . . .

We are putting Brussels sprouts in the share this week. Yay! Until Brussels sprouts get cold they can be fairly bitter, but the low night time temps of the last few days are really sweetening them up! That photo is of me, on Sunday after plowing in cover crop to prepare for garlic planting with a sweatshirt pouch of brussels sprouts. They made a delicious addition to my breakfast.

They are coming on the stalk this week. It's very easy to eat brussels from the stalk. Just snap them off with your hands and you have brussels sprouts. If you want, you can snap them off at CSA and we will take your stalk home with us to compost.

We should have brussels sprouts for the rest of the fall share, and sometimes they will be on the stalk, sometimes in a bag or quart container. These are a big gamble crop. For those of you who have been with us the last few seasons, you know that the chance of getting a good crop of brussels for a small-scale, organic farmer is about 50% (maybe even a little less).

We got lucky this year. Please enjoy.

Just so you know a bit about this particular crop: when it was time to plant we were in one of our particularly wet moments of the season. Kevin worked about 25 hours to prepare the beds for planting these brussels (along with the cabbage, carrots and some other crops). The crew then planted by hand because the soil was too wet to take the tractor through. We've been caring for these plants in the field since the 9th of July. And were caring for their seedlings for a month before that.

We are very happy to have brussels, and we hope this helps you enjoy them even more!

Also, I realize I did such a good job getting you excited for the mild-mix last week that I didn't send enough!! There will be more this week. The leaves actually grew in that hot weather last week, but I just chop or tear them before putting into a salad.

A note on our salad greens. These are not washed. Not legally. None of our produce is. You, the consumer, are considered a "qualified end user". We do rinse them in fresh water, sometimes twice if there is a lot of grit, but sometimes we don't have time for a triple rinse or just can't get all the grit off. You should plan on rinsing all produce you take home from us (from anywhere for that matter) under cool, running water before preparing it.

The CDC does not recommend using soaps or detergents, just cool, running water.

My Dad made us a really delicious super last night. Roasted vegetables tossed in olive oil, salt and fresh rosemary and thyme with chicken thighs roasted right on top. Tips: he didn't crowd the pan and left space between most of the veggies so they could crisp up all around. He used celeriac, carrots, onions and brussels.

OH! Celeriac! It's like a cross between celery and potato. But it's in the family with celery and is more like a swollen stem. They look crazy (kind of woody on the outside). Use a chefs knife to chop off the outer layer and the inner layer has a soft, potato like texture when cooked and a mild but rich celery flavor. We love it. Store it in the fridge in the vegetable drawer and it will keep for MONTHS.

Ok, I'm off, there is lots to do today. Hopefully more time for a longer email next week, or maybe I can get Kevin to actually write one. Happy Halloween, everyone.

Mushroom Share: Week 6 of 8 . . . we will see what we get! (Also, anything you trim off of your mushrooms makes really rich vegetable stock, even the smallest bits go a long way!)

Ok, So What's in the Vegetable Share!?

Mix and match, 5 pounds: Bok choy is back! Last of the peppers (the plants are really going to die this time), carrots, beets, onions, potatoes, sweet potatoes, leeks, kohlrabi, rutabaga, celeriac

Choose 3: pea tendrils, micro greens, arugula, mild-mix, lettuce, brussels sprout stalk, garlic pint (for real this week), celery, savoy cabbage, radish, swiss chard (last of the season), kale, cilantro

(please note, I realize this is a lot of greens - 'tis the fall season! Leaves are really, really good for you. Eat salads and cook up some kale with potatoes and garlic!

FOR SALE THIS WEEK!

Our own hot sauce! $9/bottle. It's a vintage batch, but I've been forgetting to send it out and we are about to make more this year.

*Please note* we do our absolute best to estimate what our customers will prefer when it comes to choices based on years of CSA and market experience and data collection. That said, sometimes a crop is more popular than anticipated, or we just don't have enough because of production issues, and we do run out of that choice. We try to avoid this but have determined this is a better alternative than not giving choices.

Know someone that would like to receive weekly CSA emails but can't join the CSA? Click Here to add their name to the weekly CSA list for updates on what's going on at the farm, and to get an idea of what we will have available for retail sales!

Recipes

Hi! Jessica Girotti here. I've just realized that one of the websites that I link to a lot for recipes is going through some changes and a lot of the links now go to other recipes. I'll be going through them this week and working on updating them, but if you find one that isn't working you can always email me and I might have the backup recipe in my files.

If you have a recipe that you love that you'd like to share with other members, or if a recipe link isn't working for you, feel free to email me at jgirotti@live.com. (Please note that I can't re-print a recipe from a cookbook that isn't already online.) Don't forget to check out the recipe pages on the Upswing website if you need more ideas.

EGG ROLL IN A BOWL

Loving this versatile recipe from fellow member, Cody DeSouza: "I was looking for a new warm cabbage dish and tried this one. It was easy and tasty. I ended up using 3/4 cabbage head, a few carrots grated, a bunch of mushrooms and added cilantro at the end. I served it over rice although I think it would be fine without a starch. Great way to use up some veggies!

ROASTED BRUSSELS SPROUT SALAD WITH MAPLE SQUASH, PUMPKIN SEEDS & CRANBERRIES

My go to way to cook Brussels sprouts is to toss them with a little olive oil and a splash of maple syrup and some s&p and to roast them for 30 minutes at 425. If you're looking for something a little fancier, check out this salad.

STIR FRIED CHICKEN AND BOK CHOY

Mild, crispy and tender – Baby Bok Choy is delicious eaten raw and I will frequently slice it into thin strips and toss it with a salad dressing or just munch on the leaves whole. My kids? Not so much. This stir-fry is quick and easy and the ginger-honey dressing is so delicious even the kids will love it.

ARUGULA, APPLE AND RADISH SALAD WITH CIDER VINAIGRETTE

This crunchy, sweet/tart salad can be whipped up in 15 minutes.

FALL WEEKNIGHT PASTA WITH KALE & BUTTERNUT SQUASH

Bacon, squash, kale, and orecchiette (plus a little parmesan and olive oil) are all you need to make this comforting fall dish.

ARUGULA STUFFED PORK TENDERLOIN

Pork tenderloin stuffed with arugula, basil and mozzarella and topped with a creamy red wine sauce.

IMPORTANT DETAILS

Below is information for pick up at all 3 of our weekly locations. If you can't remember your pick up location, please refer to the email sent on 6/4/2023.

Upswing Farm

65 Brookline St, Pepperell, MA

Pick Up Days: Tuesday, Wednesday

You can come either Tuesday or Wednesday.

Hours are 1:30pm to 6:00pm.

Here is a list of the exact dates of your share pick up. *

I recommend stopping what you are doing and adding them to your calendar, with an alert, right now!

September 26th/27th

October 3rd/4th

October 10th/11th

October 17th/18th

October 24th/25th

October 31st/November 1st

November 7th/8th

November 14th/15th

Parking: Please park in the parking lot by the greenhouses and the white Upswing Farm sign. It's more like 53 Brookline if you are using GPS.

Picking Up Your Share: Please check in with Joella and cross your own name off the list !

This is very important. We need to know who has come! Then, read the signs and choose your produce based on the signs. Joella can answer any questions you have.

If you are going to be late: Text 508-215-8378. We can pack a box for you and leave it in the cooler trailer for pick up. Make sure you close the door!

YOU CAN COME ON TUESDAY OR WEDNESDAY. IF YOU CAN COME DURING REGULAR PICK UP HOURS, NO NEED TO LET US KNOW WHICH DAY YOU ARE COMING.

If you want to send someone else in your place: This is a great idea if you are going on vacation! Give your neighbor or anyone who is helping take care of your place your share for the week. Just make sure you forward the person you are sharing with the weekly email so they know pick up procedure. No need to tell us if you are going to do this.

Can't make it and want to donate your share to a local food pantry? Let us know and we will make sure it gets to one of the five food pantries we serve weekly.

Holliston Community Farm

34 Rogers Rd, Holliston, MA

Your pick up day is Tuesday.

Hours are 1:00pm to 6:00pm.

If you can't make it by 6:00, we can leave the share in the walk-in cooler for you to pick up later.

Here is a list of the exact dates of your share pick up. *

I recommend stopping what you are doing and adding them to your calendar, with an alert, right now!

September 26th

October 3rd

October 10th

October 17th

October 24th

October 31st

November 7th

November 14th

Parking: Please driving up the driveway at 34 Rogers Rd, past the yellow house and past the farm stand and park in the parking lot. Please drive carefully, it is a narrow drive, and you will need to travel the drive from the house to the street single file. Please be patient and courteous with one another.

Picking Up Your Share: Please check in with Lindsay, cross your own name off the list !

This is very important. We need to know who has come! Then, read the signs and choose your produce based on the signs. Lindsay can answer any questions you have.

If you are going to be late: Text 508-215-8378 if you are going to be late. We can pack a box for you and leave it in the cooler to pick up later that evening or the next day.

If you can't make it and want to switch your pick up day to Thursday 1-6 at Weston Nurseries or Saturday at the Ashland Farmer's Market*: Please let us know by Monday morning at 7am, if possible, so we can adjust our harvest for the week. Email upswingcsa@gmail.com.

*note the last Ashland Market is October 21st, after that this option will no longer be available.

If you want to send someone else in your place: This is a great idea if you are going on vacation! Give your neighbor or anyone who is helping take care of your place your share for the week. Just make sure you forward the person you are sharing with the weekly email so they know pick up procedure. No need to tell us if you are going to do this.

Can't make it and want to donate your share to a local food pantry? Let us know and we will make sure it gets to one of the five food pantries we serve weekly.

Weston Nurseries in Hopkinton

93 East Main St, Hopkinton, MA

Your pick up day is Thursday.

Hours are 1:00pm to 6:00pm.

Here is a list of the exact dates of your share pick up. *

I recommend stopping what you are doing and adding them to your calendar, with an alert, right now!

September 28th

October 5th

October 12th

October 19th

October 26th

November 2nd

November 9th

November 16th

Parking: DO NOT GO IN THE MAIN ENTRANCE OF WESTON NURSERIES! There is no way to drive to the back lot from there. Instead, turn north at the light in front of Weston Nurseries onto Legacy Farms Rd North and turn right into the parking lot behind the nursery. You will see our white Box truck there, with tents. Park anywhere on the gravel lot, not too close to the tents, if possible.

Picking Up Your Share: Please check in with Anna (Ah-na) (she's new and she's great!) and cross your own name off the list !

This is very important. We need to know who has come! Then, read the signs and choose your produce based on the signs. Anna can answer any questions you have.

If you are going to be late: Text 508-215-8378. We can arrange a spot for you to pick up.

If you can't make it: Please let us know by Monday at 7:00am if possible. You can switch to pick up at the Holliston Community Farm (see details above) or at the Ashland Farmer's market*, 125 Front St, Ashalnd, Saturday 9am-1pm

*note the last Ashland Market is October 21st, after that this option will no longer be available.

If you want to send someone else in your place: This is a great idea if you are going on vacation! Give your neighbor or anyone who is helping take care of your place your share for the week. Just make sure you forward the person you are sharing with the weekly email so they know pick up procedure. No need to tell us if you are going to do this.

Can't make it and want to donate your share to a local food pantry? Let us know and we will make sure it gets to one of the five food pantries we serve weekly.

Don't forget to sign up for Winter Shares!

Your Farmers,

Brittany, Kevin and the Upswing Farm Team

Also, I'm bad at spelling. I am a generalist, so as long as most of the letters are there, and there is good context, by brain prefers not to be bogged down by details. Also, I am frequently typing these emails late at night or early in the morning after or before a big day of work. I promise I'm not making spelling or grammar errors because I don't care. I really, really do care, I'm just no good at copy editing and I rarely have time to send these out for a proof read to Kevin who is still sleeping. I hope you can forgive me.