This week's share is pretty fun, particularly because of the special carrots from French Farm.  Dragon carrots have a bright orange core and an almost fuchsia outer layer.  Their coloring is super dramatic, making them fun to prepare and eat.  This week we're also including celery and scallions one more time before the end of the season; make the most of them!  Oh and also from French Farm this week, red butterhead lettuce that he's excited about because the recent cool weather has made their true colors of green and red marbling shine. 

Carrots will come with tops this week, so I wanted to share this recipe for carrot top pesto!  It was posted on a farm blog, but originally came from a book called Roots, by Diane Morgan.  In the introduction to this recipe the author writes: “This recipe is an absolute keeper, and it’s satisfying to make use of the whole plant.  I serve this as a dip with crudité (fresh vegetables), and often add a dollop on top of bruschetta that has been smeared with fresh goat cheese.  It’s also perfect simply tossed with pasta.”

It's been a while since everyone got our spicy salad mix which we know most of you really enjoy.   We started this season determined to master these baby greens and just as the season is wrapping up we're feeling like we've finally got them down.  I suppose we'll be putting this new "super skill" to use next season!  This will be one of our last harvests, if not the last, of this mix for the CSA.  We're going to miss them just much as you.

Small Shares:
Dragon carrots from French Farm
Celery from French Farm
Zucchini from Verde Farm
Scallions from Verde Farm
Butterhead lettuce from French Farm
Spicy salad mix from our fields
Roxanne red radishes from our fields

Large Shares:
Dragon carrots from French Farm
Celery from French Farm
Zucchini from Verde Farm
Scallions from Verde Farm
Butterhead lettuce from French Farm
Spicy salad mix from our fields
Roxanne red radishes from our fields
Heirloom cherry tomatoes
Curly kale