- Salad Greens
- Radishes: Radish Curry Saute
- Cabbage, Purple: Smoky Shrimp Slaw
- Bulb Garlic
- Rainbow Chard: Red Pepper, Sausage, and Chard Risotto
- Onions
- Celery
- Sweet Peppers, colored
- Potatoes, German Butterball
- Acorn Squash: Baked Acorn Squash
Herb Shares Only: Parsley, Sage, Thyme, Dill, Rosemary
The first wood-fires have been lit in the house and it has felt wonderfully comforting to have a bit more time to cook again. Soups are back on at our house as well as “end of the summer season” stir-fries.
It’s a great time of year for a leaf touring drive in the country and perhaps take advantage of our last pizza night of the season this Friday evening. The maples on the south side of our valley are beautiful right now along with all of the other spotted colors in the hills. Fall is my favorite time of year with all the sharp contrast of colors: blue sky, golden corn, and green fields.
We still have raspberries! If you want to receive order fresh pints of raspberries to be delivered with your box, email Heather. Rasbperries are $4/pint, or $2.50 per half pint. Orders greater than 10 pints go for $3.75/pint.
Wood-Fired Pizza THIS FRIDAY IS OUR LAST NIGHT OF THE SEASON…4:30-9pm. We’ll reopen the first Friday in May, 2013 and will be open every Friday in May. During the summer months, we’ll be open both Thursdays and Fridays, and then slow back down to just Fridays in September. We’re thinking about hosting a winter pizza event. Stay tuned for details!
Dinner on the Farm: We’ve been asked a lot about our Dinner on the Farm this fall/winter. Unofficially, I believe we’ll be hosting a dinner the evening of Saturday, November 10th. The dinner will be in a new location on the farm this year and we’re quite excited about all the possibilities with this change. If you have interest in attending a Dinner on the Farm, (see previous dinner info on Other Events page), please email Heather to be on our mailing list as this is a Reservations Only dinner.
Eat Well. Smile Often