With all of the spring like weather it is hard to believe that Thanksgiving is coming up. Since the holiday falls on a Thursday we’re moving pick-up to WEDNESDAY night next week–same time, same place. You can’t find a better farm holiday than Thanksgiving, an entire day devoted to sustaining oneself on northern, winter-time foods. Mashed potatoes, stuffed squash, brussel sprouts, baked sweet potatoes, pumpkin pie (with lard and butter crust), celery, carrots, onions and garlic are all regularly in the menu. Pick-up your supplies tonight if you want more time to prepare or next Wednesday evening if you don’t.

We are in full winter prep mode here–a frenzied time for us, but one I love. It’s a chance to get everything cleaned up and put away, knowing that it won’t be pulled right back out in a week and dirtied again. It’s always a race to the finish line. We have scheduled a full year’s worth of work for ourselves before the first snowfall, made more daunting by the fact that you never know when that will be, and by the short 10 hours of daylight. We start work an hour before sunrise this time of year, and still by the time chores are done, breakfast has been eaten and you’ve grabbed whatever tools you need for a project it’s just about lunchtime. Quickly followed by a short burst of work and “evening” chores at 3:30 so you can be done with the animals by dark. This amazingly warm and slightly scary grace period that we’ve all been given to prepare has made us wonder if we’re really in for it this winter.

In the veggie share this week: lettuce, mesclun mix, kale, chard, leeks, celery, carrots, beets, cabbage, winter squash, onions, garlic, potatoes, sweet potatoes, white beans and kraut. Next week: brussel sprouts to add a little green to your Thanksgiving table. Also, spinach and broccoli florets.

In the meat share: beef, pork and chicken. Organ meats and lard are always available.

See you tonight between 4 and 6,
Sara Kurak
Full and By Farm