Frost

The frost finally came last night.  There was actually very little left in the fields that is susceptible to frost but it was still nice to feel that weather change. Hopefully it will sweeten the rest of the crops for these last few harvests. 

Next Tuesday November 25th is our last pick up day. We will have plenty of everything; stock up for Thanksgiving and beyond! Please plan to return your tote that day or this week if you will be gone next week. To help you get all the produce home, we can provide you with extra grocery bags and help you carry anything to your car of course.

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We planted the garlic today. All the fall planted crops are in the ground. We are working to spade the rest of the fields and plant the cover crop as soon as possible. We will finish digging the dahlias this week. Soon the fields will be tucked away for the winter. Then the building projects and office work begins!

This week's pick list:

  • Turnips
  • Fennel
  • Watermelon Radish
  • Pac Choy
  • Peas
  • Kohlrabi
  • Escarole and Frisee
  • Radicchio
  • Broccoli
  • Cabbage
  • Parsnips
  • Onions
  • Lettuce
  • Celeriac
  • Winter Squash
  • Potatoes
  • Kale
  • Chard
  • Collards
  • Beets
  • Rutabaga
  • Carrots
  • Parsley, Dill, and Cilantro
  • Pick your own Strawberries
 Frosted celosia

Frosted celosia

Creamy Braised Parsnips with Sage (Adapted from Marthastewart.com)

  • 2 teaspoons olive oil
  • 1 1/2 pounds parsnips, peeled and cut into 1/2-by-2-inch pieces
  • 1 cup chicken or vegetable broth
  • 2 teaspoons chopped fresh sage
  • 2 tablespoons heavy cream
  • Salt and pepper
  1. In a large straight-sided skillet, heat oil over medium-high. Add parsnips and saute until lightly browned, 4 minutes.

  2. Add broth and sage and bring to a simmer. Cook until tender.

  3. Increase heat to high, and cook most of the liquid is gone.

  4. Stir in cream and season with salt and pepper.

urnip and Kohlrabi Slaw (Adapted from whole living.com)

  • 1 pound kohlrabi (about 2 small heads), peeled and quartered
  • 1 medium turnip (about 8 ounces), peeled and quartered
  • 3 tablespoons lime juice
  • 1 tablespoon olive oil
  • 2 teaspoons honey
  • 1 teaspoon toasted sesame oil
  • Coarse salt and ground pepper
  • Handful of chives and cilantro, finely chopped
  1. Fit a food processor with a shredding blade (or use a box grater) and shred kohlrabi and turnip.

  2. In a medium bowl, whisk together lime juice, olive oil, honey, and sesame oil; season with salt and pepper. Add kohlrabi, turnip and herbs to a bowl; toss to coat. Let stand at least 15 minutes.