Dear CSA members,
Its hard to believe that next week is the last week of pick ups for the 2012 Cropsey Community Farm CSA season! Tuesday the 23rd and Thursday the 25th are the final pick up days.
I hope you are able to attend this Sunday’s final CSA gathering at 1pm, organized by the CSA Core Group. I would personally like to thank the Core Group for all of their work this season which included organizing pick ups, welcoming new CSA members, tracking volunteer hours, managing CSA membership enrollment, sharing recipes, updating the Facebook page, just to list a few of the things they have done!
In the coming weeks, you will receive an email link to a feedback survey regarding your experience this season. I hope you will take this opportunity to complete and submit the survey. We value your feedback and take it very seriously as we work to improve Cropsey Community Farm and develop future farm projects in Rockland County.
In closing, I would like to share a recipe from Cropsey farmer Liz McFeeters. I plan on making it this week!
Rockland Farm Alliance
Curried Carrot Soup
Prep time: 40 min. Cook time: 20 min. Serves: 6 servings, 1 1/3 cups each
3 tablespoons canola oil
2 teaspoons curry power
8 medium carrots, peeled and thinly sliced
4 medium stalks celery, thinly sliced
1 medium onion, coarsely chopped
5 cups reduced-sodium chicken broth
1 tablespoon lemon juice
½ teaspoon salt
Freshly ground pepper to taste
Cook oil and curry powder in a large saucepan over medium heat, stirring until fragrant, 1 to 2 minutes. Stir in carrots, celery and onion; toss to coat in oil. Cook, stirring frequently, for 10 minutes. Stir in broth. Bring to boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes. Remove from heat; let stand 10 minutes. Lay a paper towel over the surface of the soup to blot away the oil that has risen to the top. Discard the paper towel. Working in batches of no more than 2 cups at a time, transfer the soup to a blender and puree (use caution when pureeing hot liquids). Return the pureed soup to the pan, place over medium heat and heat through. Season with lemon juice, salt and pepper.