- Salad Greens
- Spinach: Spinach Quesadilla
- Turnips: Honey Glazed Turnip Wedges
- Fresh “Candy” Carrots
- Bulb Garlic
- Onions
- Potatoes
- Brussel Sprouts: Balsamic Glazed Brussel Sprouts
- Carnival/Acorn Squash: Roasted Acorn Squash with Chipotle Hoisen Sauce
- Kale: Minestroni Soup with Kale
- Beets: Chocolate Beet Cake
- Cabbage
Our “Dinner on the Farm” event was a success. The barn space transformed into a wonderful restaurante for the evening. Our guests filled the space with laughter and the clinking of glasses. Oh, and the food was a delicious celebration of the fall’s harvest showcasing foods from our farm as well as other growers up and down the river.
There even were a couple unexpected guests to arrive for dinner, our pigs! They must have heard that there was a dinner on the farm and they came up to the barn just in time for dinner. The big pigs were escorted back to the field despite their attempts to stay. But, I guess you never know what might happen on a Dinner on the Farm! Check out our pictures of the barn for our “Dinner on the Farm” event on our facebook page.
Harvesting in the fall/winter means paying close attention to the weather and knowing when you have the right conditions for harvest. Sunday was the warmest day, despite very wet, to harvest a good portion of items for this week’s CSA. So for 2 hours, I hurried in the rain quickly getting spinach, turnips, candy carrots, and brussel sprouts out of the field and into the barn for cleaning later in the week. I was soaked. I’m not sure if the cold and wet did me in, but my back decided to go out later that day. So I was glad to at least have some of the harvest in while the temperatures were below freezing early in the week. And I’m thankful to have less busy days for the body to rest up.
Happy Thanksgiving everyone! Count your blessings as we all have so many.
Your farmer,
Heather
Eat Well. Smile Often