I’m in New York right now, visiting my family.  Global warming seems to be reducing the duration and overall severity of winters here -- early November
and the autumn leaves -- many of them still green -- still hang on the trees awaiting a heavy rain or snow.  But the ground will freeze eventually, and
temperatures drop low enough to kill any foliage not hanging on a pine tree. And when it does, the folks who visit farmers markets and roadside stands
all summer, and the subscribers of CSAs from Maryland to Maine, will head into the produce departments of their local natural foods stores.  There,
they will resign themselves to buying produce grown 3,000 miles away and harvested a week or more earlier, in California.

This is the point, I believe, when things would start to get difficult, philosophically.  How to parse the difference between California organic
broccoli and Mexican organic green beans at Thanksgiving, say.  Neither is in season any more locally.  And Mexico is just slightly farther away than the
Imperial Valley, where most CA produce is grown in the winter.  Hothouse tomatoes from British Columbia might be coming from closer than either.  

No matter what produce you are buying, organic or conventional, you must always confront the reality that as much as half of the price you are paying
goes to pay for the gas, diesel, and/or jet fuel to get it from where it was grown to where you are.  Produce here, across the board, runs almost exactly
double what it costs us Californians.  This is a boon to local farmers, whose main competition (even in season) is California produce.  They can
undercut the shipped produce, provide fresher stuff, and still get a much better price than the farmers in California.    But then there’s that thing about their soil freezing solid every year...

Enjoy your Terra Firma produce this week.  I miss it!

Valerie’s Corner
Ha-ha!  Finally some space.  While I stretch out here getting ready to put in my two cents,  I realize I’m already almost out of room.  Our website has the mother lode of  CSA how-to’s and what-if’s, so I’d like to mention just a few things.  Remember to prepay your account.  The account sheet isn’t perfect but is formatted like a checkbook and with a little effort you could be comfortable with it.  Fold down & neatly stack your boxes and don’t leave papers at your site.  And in conclusion (already?) and most importantly, thank you, thank you for all your support.    I have never met and would never expect to meet a more positive, friendly, and dynamic group of people. 

Holiday Schedule
THANKSGIVING:  Weds deliveries stay the same.  Thurs/Fri will be delivered Tues Nov  26.
WINTER BREAK ~ Weeks of Dec 23 & 30th no delivery.

The Fields:
IN YOUR BOXES
Leeks are back, and will be featured in your boxes all winter long.  We’re almost done with onions, so leeks will fill the alium void until spring onions come along again.  
Leeks will be appearing more frequently as winter progresses.  Remember to use only the white part up to the first or second leaf.  Since leeks grow mostly
underground, you will need to clean them carefully.  After cutting off the leaves, cut an “X” halfway down into the stem, and carefully rinse out the grit.  Leeks don’t
have as much water in them as onions, so cook over low heat and add liquid to keep them from burning. 

Tokyo Turnips
Large box members will enjoy the Tokyo Turnips this week.  They are about the size of a red radish, with a mild flavor.  They are usually  eaten raw, in salads.  They have a white skin and matching interior.

The new this year Tokyo’s need another week or two to grow before they make an appearance in all size boxes.  Depending a little as always on the weather.

Talk About the Weather 
 The early morning frostings started on and off last Friday.  Steam rises from the fields as the sun makes it’s bright and early appearance.   Not much affect on our well planned and planted crops, however the harvest schedule had to change to accommodate the freezes.  It’s very important that the sun has a chance to warm the delicate salad mix before it is bagged.   The salad mix is being harvested later in the morning (at 8am) so that it will be crisp and not soggy. 

Thanks,            Valerie