**Eggs! We are now offering Eggs from our friends' farm through Harvie. Robert Hutchinson of Deer Run Farm of Amelia and Steve Ault of Ault's Family Farm are no longer going to market and therefore need an outlet for their fantastic eggs from their pastured chickens. Both feed supplemental non-gmo grain, as chickens require feed in addition to pasture. We've been to both of their farms and attest to their farming practices as well as the delicious quality of their eggs. We'll be able to continue this if enough people order them with their Farm Share. You'll find them to order in the "Extras" section here. At pick up, look for Eggs in a cooler, separate from vegetables/green boxes.
Our family is relishing the cool, fall weather and also the summer crops that we still have. The photo above is of our dinner last night. Our oldest cooked a delicious peppers & protein dish on the fire pit and served it with a relish made from watermelon rinds (from her garden!) and chili sauce, plus a salad of pickled West Indian Gherkins (also from her garden), plus baked potatoes. It was a lovely night. We hope you're able to get outside this week and enjoy life and food!
GINGER is available this week. In this climate, we harvest Ginger at the "baby" stage which means the skin is so thin you don't need to peel before using. It is incredibly tasty and medicinal. It doesn't stay turgid in the fridge for much more than a week but it freezes wonderfully. You can grate just what you need for a dish (or tea) from a frozen piece.
There are other new items available this week: Kohlrabi (pictured below) and Scallions to name a couple. Check out our Pinterest page of recipe ideas (organized by vegetable) for suggestions. Maybe this is the week you explore a new vegetable!
We also have gorgeous Thyme (and a few other herbs) available for you. We certainly use small bits of Thyme to flavor our dishes but we use large handfuls of it to infuse in vinegars. We like to make a vinegar solution for use as a household cleaner by soaking fresh Thyme in white vinegar for a month, then strain and put in a spray bottle to use. We like to make a culinary vinegar by soaking fresh Thyme in Apple Cider Vinegar for a month. Then combine with olive oil and/or honey for use as a salad dressing.
Blessings on your meals, and keep masking up and washing your hands ~
