Come by the farm TONIGHT for a special pre-Thanksgiving pick-up. Given the nasty snowy, sleety, rainy weather predicted we’ll start distribution at 3:30 to give folks a little extra time before dark. We will have brussel sprout stalks fresh from the field to put some green on your table. The kale and leeks are still being harvested weekly and we have freshly dug parsnips now. As always potatoes, onions, garlic, and winter squash are all available for thanksgiving sides as well as sage and rosemary for season.
We’re offering a special on farm butter for the holiday table—$4 a jar on sale. This is rich, creamy butter for your rolls or holiday baking!
Winterizing the Barn
The insulation guys were here again Friday, spraying the last of the insulation and cleaning up their work. We’re down in the root cellar now, putting up the wall coverings and prepping it for veggies to go in. We received a matching grant from New York State for this cooler space with a deadline of the end of the month. The extra monetary help is going a long way in getting us near completion on the project. We have a few more ends to tie up to make the building 100% winterized and heatable. The early arctic weather we’ve been enjoying is a good reminder to get our ducks in a row as soon as possible. Though we do need to balance this work with moving animals and the last of the field crops into winter homes.
In the Farm Shares
If you were one of the people who forgot their winter forms last week, please bring them along this week.
In the veggie share: brussel sprouts, parsnips, winter squash, leeks, kale, potatoes, red and green cabbage, onions, garlic, carrots, beets, sage, rosemary, wheat flour and wheat berries.
In the meat share: Beef, pork and broiler chickens in the freezer. Fresh pork next week! (bacon in two weeks)