The first truly cold weather of the season sent us in search of properly drained hoses and scrambling to get a few more tender crops inside. We’ve left behind the brassicas and hearty greens of late fall, transitioning more fully into root cellar foods. There will still be freshly harvested kale each week for awhile yet and to celebrate thanksgiving we’ll harvest the tall and gangly stalks of brussel sprouts. Coming up in December and through the winter months we’ll have parsnips, sweet potatoes, Belgian endive, dry beans, chickpeas and blue corn meal gracing our tables.
The winter share forms are out this week. The new share, beginning January 3rd, runs through the end of March (in time to catch a few jars of maple syrup for the veggie shares). Please grab a form at pick-up tonight. We will open the share up to current members first, but have more interest than space, so please respond promptly.
If you’ve noticed some smaller, darker brown eggs in your egg carton last week they are pullet eggs. Our newly laying teenage hens produce slightly smaller eggs as they start, but are sure to catch up in size soon. Luckily the pullets are prolific, filling our egg buckets to brimming, so feel free to take some extra eggs if you need to make up for their diminutive scale.
Thanksgiving Thursday is coming up soon. We will distribute food on Tuesday that week, November 20th, same time and place. Please mark your calendars.
In the Farm Shares
In the veggie share: chard, kale, leeks, winter squash, cabbage, celeriac, beets, carrots, potatoes, onions, garlic, sage and parsley.
In the meat share: all cuts of pork, whole and half chickens. Coming soon: stew birds and beef are both in the plans for next week.
Full and By Farm