What’s been going on!
The big food week of the year coming up, hope you are ready, we are (I think). This newsletter will cover both tomorrow’s market and the special pre-Thanksgiving market next Tuesday 3:00-6:00. Jennie has been working hard while we were gone cultivating, protecting and harvesting some beautiful produce for the big Holiday eat fest.
Two years now without turkeys and I have to say it makes for a much less stressful week leading up to Thanksgiving. There are times that we miss having the birds out there wandering around the fields but the daily grind of managing animals and then the final harvest adds so much more mental work to the program. I salute those who raise and care for working animals year in and year out.
Betsy and I both had good trips, separately this time, quite unusual for us. She went to northern Minnesota to just hang out with another old cut flower growing friend, talking, doing odd jobs around the farm, visiting neighbors, relaxing. I was on the trail again in Southern Utah looking for cliff dwellings and rock art panels, great trip and beautiful weather.
We have a really busy early winter planned and you may see Jennie at market more than us. I will still crank out a newsletter, it just may be irregular but we will definitely let you know what is going on. Have a great Thanksgiving!
Pictures of the Week
A nice sunset after yet another big rain
Vibrant vegetables, ready to be covered for the next cold snap
What’s going to be at the market?
Remember that the Saturday market now starts at 9:00. We will be at the special pre-Thanksgiving market 3:00-6:00 on Tuesday with lots of great material for the big dinner.
We will not be at the Saturday market after Thanksgiving 11/28.
Let’s start with greens. Beautiful Collards and Lacinato Kale. Salad Mix and some head Lettuces. Bok Choi, Asian Braising Mix, Yukina Savoy and some Mizuna. Escarole.
Roots, roots. Watermelon Radishes to go with regular Radishes and the first Black Spanish Radish. Japanese salad Turnips. More baby Ginger for desserts and Sweet Potatoes and fresh white Turmeric. A small amount of Carrots. Plenty of Jerusalem Artichokes as well. Carolina Ruby Sweet Potatoes. Butternut Squash and Seminole Pumpkins.
Celery for all those Thanksgiving dishes. More Celtuce, that nutty crisp stalk that would go great with the Braising Mix. Herbs- Dill, Cilantro, Italian Parsley, Rosemary and maybe even some Sage. Even some Leeks and Green Onions.
Plenty of Green Bells and a smattering of other peppers like Jalapenos and Shishitos.
As a reminder if there is anything that you would like for us to hold for you at market just let us know by e-mail, by the evening before, and we will be glad to put it aside for you.
Hope to see you all at the market!
Alex, Betsy and Jennie