- Kale: kale and onion egg bake
- salad mix, 12 oz bag
- daikon radishes: daikon recipes including kimchee
- Celery root: celery root and potato mash
- Superior potatoes
- butternut squash: caramelized butternut
- pie pumpkin
- Brussel sprouts: Ina’s roasted Brussels
We wish you all a blessed Thanksgiving and hope this seasonal time of gathering offers you time to enjoy family and friends. The harvest meal is one of my favorites as it traditionally highlights many of the seasonal foods available this time of year.
We find ourselves wrapping up special events here at the farm and steadily booking weddings and events for next summer. Novmeber and December provide us much need time to catch up on ou bookwork, review the past seasons, plan for next year, and perhaps read a few good books by the fire.
I believe the four seasons is one of the greatest blessings of farming in the Midwest, besides the fertility and rainfall. The seasonal changes build in a natural time of reflection and provide time to evaluate how things are going. I think this is a valuable tool both personally and professionally.
Mercedes, who is staying on with the farm throughout the winter, is taking on a slightly different role in the farm as a farm manager assistant. She will be learning and helping to prepare next year’s growing plan and evaluating all the farm enterprises as she takes her level of learning and responsibility to yet another level. She has been a fabulous member of the farm team over the past two seasons and I look forward to having her stay on in this more advanced role.
WINTER WOOD FIRED PIZZA…
We are offering our wood fired pizzas throughout the winter as a frozen par-baked option. Our first pick up for these pizzas is this Friday. The future pick up dates will be Dec 31, Feb 5, and Mar 18. If you are interested, keep an eye on our Facebook page for announcements. We have a smaller menu for the winter and all pizzas must be preordered the week prior to pickup.
Eat Well. Smile Often.