Hello CSA Members.
This week we hope to bring you:

• 1 butternut squash
• 1 bunch carrots
• 1 bag spinach OR 1 bag baby kale
• 1 bunch Hakurei turnips OR 1 bunch beets 1# rutabagas OR 1# purple-top turnips
• 1 c. watermelon radish

Large shares will get:

• Beets AND turnips and
• Spinach AND baby kale and
• Radishes

Thanks to All
Posted by Mo

Thank you all who have hung in there with us for the last couple weeks. This has been a challenging year with the problems we had with diseases, heat, drought, and the water problems exacerbated by the heat and drought. Most years it’s hard to say goodbye to the season, but this year I am feeling OK that the season is ending. Phew. 2012 was one for the record books, and not all in a good way.

Here is to hoping for a great 2013. Garlic and spinach are already in the ground for next season!

We had a great farm crew this year. Many are off to new endeavors already. I want to wish you all happy trails and stop by and see us if you are in the Boulder area next year.

Storing Your Root Crops
Posted by Mo

This week you will be getting quite a few root crops. The root vegetables will keep for a long, long time if you store them properly. If you cut off the greens of your root vegetables and put them in an airtight container or bag in your vegetable drawer, they will keep for at least 10 days. If you cut off all the greens and the tap root and put them in an airtight container in the vegetable drawer, they will keep for at least 6 weeks, maybe more.
In this first picture, the carrot on the left will keep for 10 days or so. The carrot on the right will keep for weeks.

The little roots and anything green is what gets slimy and goes bad first so you want to get rid of those for long storage.

This is what a bunch of carrots prepped for long storage looks like before wrapping in plastic and going in the fridge.

Do the same with your beets, turnips, radishes, any root crop will keep for weeks if you take off all the greens and the tiny roots. I like to store my radishes and Hakurei turnips prepped like I did in the above pictures, then I put them in jars in the fridge so I can grab them for snacks.

Remember, we still have 3 more Saturday Farmer’s Markets so you can still get our great vegetables for a few more weeks even if CSA is over.

Thank you again and again and again for your support and enthusiasm.

Gratefully,
Mo McKenna