In this week's "Thanksgiving" share:

• Brussels sprouts
• Parsnips
• Carrots
• Shallots
• Celery
• Yellow Potatoes
• Treviso Radicchio
• Autumn Frost Winter Squash
• Aromatic Herbs - Rosemary and Bay Leaves

Hello everyone, and happy early THANKSGIVING! As a reminder, the farm will be closed next week and there will be no CSA delivery to any of our pickup sites on 11/26 or 11/29. The farmstand will also be closed next week. We hope you all have a wonderful and delicious Thanksgiving while we take a little break from the heavy lifting and muddy root washing!

The good news is, you're getting an abundant share this week with all kinds of things that will hold for a week (or more) if you want to save them for you TG feast: potatoes for mashing, parsnips and squash for roasting or pureeing, shallots for gravy-ing, Brussels sprouts for shaving or steaming or searing, celery for stuffing, and aromatics for infusing.

(There are so many culinary verbs for this most wonderful of holidays!)

Par for the Thanksgiving course - because it's a staple on our holiday menu, and because some folks have no idea what to do with parsnips - I have to share the legendary recipe for Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds. Parsnips are usually the ugliest crop we grow, but they are ever-so-slightly less ugly this year, thanks to a new variety we trialed called "Panorama." A little whiter, a little less cankered, a little nicer in shape, but still totally in need of a good veggie peeler :). Please forgive and know that the beauty of this vegetable lies beneath the skin.

Another parsnip recipe that's popular among our crew - a "must-bake" every year when we start yarding them out of the mud - is the Parsnip, Date and Hazlenut Loaf with Meyers Lemon Glaze, courtesy of Joshua McFadden's Six Seasons Cookbook.

After such a warm Fall, I was delighted to find real frost on the windshield this morning, which will trigger our Brussels sprouts - and all other Brassicas - to sweeten up. It'll also turn our flouncy, gorgeous Rosalba radicchio a deeper shade of pink. For that aesthetic reason alone I decided to hold off on harvesting it this week (normally we harvest it for your Thanksgiving share). We're sending you a heavy head of Treviso instead and you'll get Rosalba the first week of December, at which point she will hopefully be pinker than Pepto-Bismol! You might give this very seasonal treviso recipe a try: Radicchio and Roasted Delicata Salad. It calls for Delicata squash but if you don't have any left from last week then a peeled Autumn Frost, which is the specialty butternut variety you're getting this week, would be just as good - or better. 

(If you still need convincing about radicchio, maybe you'd be willing to listen to what Martha Stewart has to say about it? She learned to love it in prison, where they served it for every meal.*)

Enjoy the food - and all the dark evening hours we have to cook it these days!

Also don't forget: there are still two more weeks of the CSA season after Thanksgiving. Confusing, I know, but we'll be back with more food for you the week of December 1st. There's still lots of goodness to come before we call it a wrap. In the meantime, all our gratitude!

*just kidding