Dear community of meadowlark,

The sun finally broke over the hill and glowing orange treetops to grace the fields and lift the mist that lay thick over our valley this morning. We had hard frost last night and it was no wonder. The moon in it's glory (although full tonight) cleared the skies and settled the cold temperatures like a blanket on teh fields. Really, this was our first hard frost. We waited for the sun to melt the frost from the very crispy salad mix in the field. It was still beautiful although cut 2 hours later than usual! This is your last taste of the field greens of meadowlark for this 2006 year as this is your last box of the regular season. We really need to devote our time now to the fall projects that lay ahead. Garlic cracking and planting, potato digging, greenhouse plastic replacement and putting the gardens to bed all need attention. As we close the cycle of another great season of vegetables, we thought you might like to see some interesting 2006 season FYI facts:

1. STANDARD SHARES RECEIVED ON AVERAGE 200 POUNDS OF VEGETABLES
2. PREMIUM SHARES RECEIVED ON AVERAGE 350 POUNDS OF VEGETABLES
3. STANDARD SHARES PAID AROUND $1.88/POUND FOR THEIR VEGGIES
   
4. PREMIUM SHARES PAID AROUND $1.72/POUND FOR THEIR VEGGIES

Thanks to Robert who kept track of box weights each week and pulled these numbers together! We've never actually measured the shares this way, and so we are proud and happy to say that you all received a great deal for your vegetables. We have always tried to deliver quality food to you, but to have the right quantities is our goal as well. Imagine what you would pay for those same veggies at the grocery store? Plus, they wouldn't be nearly as fresh. Last box of 2006: salad mix, collard greens, broccoli raab, onions, garlic, shallots, buttercup or sunshine winter squash, purple majesty potatoes (purple inside too), carrots, italian flat leaf parsley and sage together for recipe below. Apple for fruit shares.

Here is a great idea for a recipe using many meadowlark goodies. Paula (new mom of Reese) says it's delicious:

PASTA WITH WALNUT-SAGE PESTO

- 2 1/2 C cubed winter squash (1/2"), tossed with olive oil and salt, roasted at 400 til tender.

- 1/2 C fresh flat leaf parsley

- 2 TBL fresh sage leaves

- 2 TBL extra virgin olive oil

- 3 C cooked cavatappi pasta (curly cues)

- 1/4 C thinly sliced shallots

- 2 1/2 TBL chopped walnuts or pine nuts

- 2 TBL fresh lemon juice

- 1 garlic clove

- 1/2 tsp salt

- 4 C torn arugala or chard/collards sauteed

- 1/2 tsp freshly ground pepper

Combine 1/4 tsp salt, parsley and next ingredients (through garlic) in a food precessor. Process until finely chopped, scraping sides. Combine the remaining 1/4 tsp salt squash and pasta and pesto in a large bowl and toss well to coat. Add greens, shallots and pepper. Toss. YUM..

We are excited to connect with an organic apple grower here in leelanau county, Bryon Wells. We think they are delicious! Included with fruit shares are 2 gala and 2 golden delicious. We would like ot help connect Bryon and his apples with people looking for delicous organic apples. We will buy some from him and make them available to you who have winter shares at $1.50/lb. A quart is 2 lbs, so would be $3. If you are interested in large quantities, please contact me and I will pass along Byron's contact info. He's not really set up with smaller quantities, but can do bushel, which are 40#. I will take orders for apples for winter shares. Contact jenny at 256-6980 or better yet, meadowlarks4@yahoo.com. Thanks to you for your support and love for the farm and our veggies. Love, the meadowlarks