We are holding a special csa pick up TONIGHT—load up on your weekly goods as well as thanksgiving dinner ingredients, including sweet potatoes. We will be here 4-6 pm as usual.

We processed our older batch of layers this week which means our freezers are full to the brim with stew birds. Stew birds get a bad rap for being tough, but the key is to cook them long and slow in liquid and pick appropriate recipes. Because of the birds longer life, the meat is richer and more flavorful. Stew birds make the best chicken soup, are perfect for chicken pot pie and are an amazing fajita filler—marinated and cooked until the meat falls off the bone. They are great as a winter meal—just put the pot on the back of the woodstove to cook away.

In the Farm Shares

In the veggie share: sweet potatoes, brussel sprouts, winter squash, leeks, kale, white, blue and fingerling potatoes, garlic, red and white onions, green, red and savoy cabbage, carrots, beets, wheat berries, whole wheat regular flour and pastry flour and kim chee.

In the meat share: Fresh stew birds. Pork, beef and chicken in the freezer. Lard and leaf lard for holiday baking.

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