Grand Finale!

What a day! Saturday was absolutely gorgeous--balmy and sunny. We spent the morning bringing in the last of the greens--kale and oriental greens that are best harvested fresh. At 11 am the members started to arrive and the festival atmosphere kicked in. Amanda, Michelle, Becky, and Cynthia all came out to help me gather the 14 CFK shares, which was so great. As you're about to see, we got a LOT of food. We basically filled the back of my minivan and Michelle's SUV. It would've taken me all day to pick it all up by myself. I'm so lucky to have such dedicated folks working for me! Anyhow, there were tons of people at the farm: children running around, people carrying squash hither and thither, everyone eating cookies and ice cream and swapping recipe ideas and pre-winter hugs. It's hard to say goodbye to a beautiful year, but here at the CFK it feels like the work is just beginning!

The Final share was:
Radishes (black or daikon) - 1
Beets - 1 lb
Rutabaga - 6 lbs (!!)
Garlic - 10 bulbs
baby Leeks - 8
Mei qing choi - 2
Kale - 5 plants
Assorted oriental greens - 1 bunch
Broccoli or cauliflower - 1
Parsley - 2 plants
Brussels sprouts -2 stems
Napa cabbage - 4
Bok choi - 1
Big leeks - 4
Butternut squash - 6
Green or orange squash - 2
Acorn squash - 2

The Grand Finale menu will be split up over the next two weeks. This is just an initial menu; there will be some extras (hot sauce, dried hot peppers, garlic, etc) that we'll figure out at the very end. This menu contains a lot of old favorites as well as food ready for storing through the winter. Enjoy! :-)

Katharina's Green Sauce (house recipe)
Tabouli from Moosewood Restaurant Cooks for a Crowd p. 104
White Bean Kale Soup from Greens, Glorious Greens p. 172
Miso Soup from Sundays at Moosewood p. 408
Choi Salad with fruit and creamy poppyseed dressing from Farmer John's Cookbook p. 78
Pumpkin Bread from Simply in Season
Stuffed Acorn Squash from Simply in Season p. 208
Mashed Rutabagas (house recipe)
Beet dish TBA
Marinated Radish Salad from Simply in Season p. 48
Potato Leek Soup from The Community Farm of Ann Arbor Cookbook p. 53
Golden Stew from The Community Farm of Ann Arbor Cookbook p. 60
Rutaloaf from The Community Farm of Ann Arbor Cookbook p. 35
Napa and Choi with peanut sauce from Simply in Season
Creamies from The Community Farm of Ann Arbor Cookbook p. 39
Kim Chee from Anne Elder's recipe
Kale for the freezer
Broccoli and Cauliflower for the freezer
Parsley cubes (frozen parsley suitable for use in sauce and soup)
Fresh Brussels sprouts
Butternut squash
Green Salad Mix

phew. we're going to be busy this week!!
See you Friday!
Mary

Photo explanations: 1. CFK workers and the final harvest!! 2. Michelle's car full of veggies 3. Mary's car full of veggies 4. A mountain of Napa cabbage 5. Goth caterpillar