We have pumpkins and baby gourds in the share this week. They will be on display tonight out front, pick one pumpkin to take home and as many mini gourds as you can fit in your pockets.

We ground our wheat berries today into a course but delicious whole wheat flour. We’ve experimented so far with making tortillas and found them a little crispier than commercial flour makes but way tastier. Next up we’ll try whole wheat bread.

Bacon is smoked and ready to go and just in time for that narrow fall BLT window. Luckily tomatoes are still ripening on the vine and lettuce still sweet. I’ll include a recipe for farm mayonnaise below. If you haven’t made your own mayo before it is well worth the effort. But patience rules here, don’t cut any corners and try to rush the emulsifying process. The bacon is cured with a dry rub featuring our own maple syrup, put this all together on some fresh wheat bread and you have a great farm meal.

In the Farm Shares

In the veggie share: napa cabbage, cauliflower, fennel, celery, spinach, tomatoes, cabbage, onions, swiss chard, kale, carrots, beets, lettuce, eggplant, peppers, wheat berries, sage, new red and blue cornmeal and our own freshly ground whole wheat. We are dripping in eggplants and spinach, take plenty to eat this week. If you are interested in freezing either for winter please let me know.

In the meat share: Fresh broiler chickens in the cooler. We worked into the wee hours of Saturday morning making up two kinds of sausage—Ginger Sage and our house specialty Bourbon Fennel. Bacon will be smoked tomorrow and sliced and wrapped for next week’s pick-up.

Sara Kurak  
Full and By Farm 

Basin Mayonnaise (makes 1 cup)

In a stainless, ceramic or glass bowl mix together until smooth and light:
2 large egg yolks at room temperature
1-2 tbsp lemon juice or white wine vinegar
1/4 tsp salt
pinch of white pepper

Whisk in 1 cup vegetable oil at room temperature. Whisk the oil by drops until the mixture starts to thicken and stiffen. After about one third of the oil has been added and the mixture is thick you can start to add the oil more steadily, but make sure the oil is being throughly absorbed as you go.

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