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Green Thumb Newsletter

Submitted by denisebolognino on

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Hello and Welcome to all of the new and returning members fo The Green Thumb Farm's 21st Community Shared Agriculture Season! This year we have begun transitioning into new management for our CSA program; the next generation of Green Thumb family farmers. Under the guidance of Farmer Bill, with the support of your CSA membership, we are cimmitted to continue providing the highest quality Certified Organic produce.

Lewis Waite

Submitted by ms.nancychan on

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In addition to the regular shares we also have the additional perk of ordering with Lewis Waite. They are a family farm upstate who partners with other small family run producers to bring us a wide variety of farm fresh, all natural, artisanal, and organic products. Ordering is happening now for next week!  They offer a range of products from breads, flours, grains, preserves and fermented foods. They offer a variety of meat and dairy, including yogurt, cheese and eggs.

Notes from Green Thumb Farm: Early December ‘15

Submitted by wendylehmann on

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Our season is drawing to a close; As every year, some crops have done well and others were more challenging.  We try every year to bring a large diversity of fresh Organic, local produce to our members for our season - Running from early June through mid December.  Though we never have enough of some crops for for some members and too much of other crops for some members, we do the best we can over the season to bring in whats abundant at the time.

Butternut Squash and Kale Salad

Submitted by randi-tracie on

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A nice, simple salad for your Thanksgiving table.

 

1 bunch of kale

2 cups large diced butternut squash

1 15 ounce can chickpeas (garbanzo beans), drained and rinsed

2 tablespoons extra virgin olive oil

1 tablespoon curry powder

pinch of cayenne pepper

Kosher salt

½ cup pecans

 

For the Dressing

2 tablespoons tahini

¼ cup extra virgin olive oil

1 tablespoon white wine vinegar

1 teaspoon honey

½ teaspoon kosher salt

 

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