Update from the Gardens
Heavy frost has put an end to summer squash, basil, and green bean plants. We were able to cover up our outdoor paste tomatoes to protect them from the frost as they are late to ripen up for our winter sauce stash. The carrots and brussels are getting sweeter and happier the more cold nights we get and it won't be long before we start to fill the root cellar. We dug our sweet potatoes and our small harvest will not allow us to sell any this year. This is mostly due to issues we had early on in the...
Annual CSA Harvest Dinner
Please Join us on November 3 at 5pm for our annual harvest dinner. This is an offer of gratitude to our CSA community and you do not need to bring anything. It is also an excellent opportunity for us to learn how we can better serve your needs/desires in future growing seasons. We will be gathering and eating inside Cynthia's house (the main farm house right next to the farm store). November 3. 5PM. In the main Farm House.
Weekly Pickup (Last one for 2019!)
Brussels Sprouts Onions Ginger Tomatoes Peppers Hot Peppers Carrots
New in the Store
Brussels Sprouts - We are selling them by the stalk and the sprouts are sizing up nicely for October/November meals. Savoy Cabbage - The variety we grow is Melissa Savoy and the texture is divine. Great for soup, stirfry, and beautiful steamed for cabbage leaf boats. Carrots - These roots are developing that deep sweetness and color with the few frosts we've gotten lately.
Cynthia's Kitchen - Brussels Sprouts
Brussel Sprouts are one of my favorite vegetables. There are many ways to prepare them but here’s a very easy one: Seared Brussel sprouts -Trim ends of sprouts and cut in half lengthwise. -Heat a couple of tablespoons of Olive oil in a heavy skillet over medium heat. When pan is just short of smoking, place Brussel sprouts cut side down in the oil. Turn heat to medium and sear on one side until browned, about 3 minutes. Turn and cook on other side until browned. Some may be charred dark. That’s OK. -Remove from heat and season with salt...
Update from the Gardens
October is here and autumn has hit. The colors and clothes are changing and the first fires have been lit in the wood stoves. We have harvested all our storage onions and shallots. Soon we will be digging sweet potatoes and our root crops. The brussels plants are growing sprouts and the shelling beans are finally sizing up. The broccoli is starting to send out significant side shoots after loosing it's central head to our kitchens. The autumn greens are bulking up in the high tunnel. Productions is starting to wind down and all fruiting plants on the farm are ripening with...