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Indian Summer

Week 19, crazy how far we've come! It seems just last week we were loading up the box truck for the first shares. We've been filling your bellies with all the goodness we can and hope you have all found some new recipes and vegetables that you love! October 16th and 18th will be our last main season share pickup days, with the fruit share ending the week before. The next week we will jump right into the late Fall share! Based on the cost of an average point, we've done the math and are so pumped on the bounty we could provide you! Half Box Share Members saved on average 26% on their produce while Full Share members saved on average 33% on their produce! That has turned into countless meals that we hope you have all enjoyed immensely! If anyone went away and didn't make up their points, please start to do so now so you don't miss out on any produce before the end of the season. This time last week, the weather told us it was going to rain all week and be in the 70's, how quickly things change! We've been rushing around irrigating our Fall and Winter crops as they bear these 90 degree days. Tomatoes are slowly coming out of the high tunnels as we prepare them for salad mix all Winter long! The spinach has returned, the kale is big and beautiful and the carrots are not too far off. This is such a great time of year. As many of you know we lost our main season carrot crop to extensive deer damage. We were devastated as carrots are one of our favorite crops to eat and to provide you all. We also had spent many hours weeding them. Our Fall and Winter plantings of carrots are looking so incredible though, and I've been munching on baby carrots whenever I check to see how they're doing and they are so sweet! The cooler temperatures coming up will definitely help them. Spinach is here for the rest of the main season share, the late Fall share and all through the Winter. Perhaps my all time favorite crop, I can eat it all Winter and still not get sick of it. Creamed spinach is my personal favorite.

Creamed Spinach With Pernod


Makes 2 cups; 4 to 6 servings


June 1999


Notes: If you don't have anise-flavor liqueur, add 1/2 teaspoon anise seed to the boiling cream mixture instead.


  • 1 pound (4 to 4 1/2 qt.) spinach leaves, rinsed and drained

  • 1 cup whipping cream

  • About 3/4 teaspoon fresh-grated or ground nutmeg

  • About 2 tablespoons Pernod or other dry anise-flavor liqueur

  • Salt and pepper

How to Make It

Step 1

In a 5- to 6-quart pan over high heat, stir spinach until wilted, about 5 minutes. Drain, saving liquid. Purée about half the spinach in a food processor or blender.

Step 2

Return reserved spinach liquid to pan and add cream, 1/2 teaspoon nutmeg, and 1 tablespoon Pernod. Boil over high heat until mixture is reduced to about 1/2 cup, about 10 minutes. Stir in puréed and whole spinach and additional nutmeg and Pernod to taste; stir until bubbling. Season to taste with salt and pepper.

Share Options This Week Spinach- 1 point/each Salad Mix- 2 points/each Green Beans- 2 points/quart Swiss Chard- 1 point/bunch Kale- 1 point/bunch Radishes- 1 point/bunch Tomatoes- 1 point/pound Sweet Potatoes- 1 point/pound Red/Yellow Onions- 1 point/pound Sweet Frying Peppers- 1 point/ 5 peppers Winter Squash- 2 points/each Garlic- 1 point/ 1/4 lb Mushrooms- 1 point/pint Beets- 1 point/pound Hot Peppers- 1 point/8 peppers Shishito Peppers- 1 point/quart Baby Ginger- 1 point/each Ginger leaves/stalk- Free!

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