So many ::REMINDERS:: this time of year...
* The current Farm Share season ends for Members just before Thanksgiving. The final Saturday share is Nov 21. Some every-other-week members have their final share on Nov 14. Log in anytime and check your specific details.
**All current Farm Share members were sent three emails about Auto-Renewal that is happening October 19th-22nd so that current members get first choice of our Farm Share spots for 2021. (Sign up opens to the public soon after auto-renewal of current members.)
**If you are getting this email as a Harvie Farm Stand notification, the above details for MEMBERS don't apply to you.
** It's Birthday Week here on the farm! Join us in wishing Dan a happy mid-40's birthday! He was graced with a groundhog-themed birthday card, shown above. We like to have a great sense of humor while farming vegetables for you!
The early fall harvests were significantly diminished due to extreme weather in August and September. (There's often a 6 week-long impact after extreme weather events.) We are finally on the other side of it! Lettuces, Kale-family-plants, and roots are finally ready for strong harvest!
GINGER continues to be 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. Use the stalks/stems for tea and soup. PRO-TIP RECIPE: Mince with Scallions (and maybe also Garlic) into a paste to freeze. (Perhaps in an ice cube tray to create little nuggets of goodness.) When ready to use, thaw and then mix with soy sauce/tamari/liquid aminos/salt plus Rice Vinegar and you are perfectly prepared for a delicious Asian inspired meal.
Our Sweet Japanese Turnips are new for a lot of people. Enjoy them raw on top of a green salad or roast them and drizzle with a balsamic reduction, or include them in a soup. Here's a photo, below, from our archives as an example of how delicious these roots are raw! The little three-year-old in the photo is now almost 9. See the Chimichurri recipe below photo for a delicious way to use the tops!
Turnip Greens Chimichurri
- 4 cloves of garlic, peeled and chopped
- 1 cup firmly packed chopped turnip greens
- 1 cup firmly packed chopped parsley leaves and stems + extra for garnish (or use cilantro instead)
- 3/4 cup extra virgin olive oil + more to thin if need be
- 2 tablespoons red wine vinegar
- 1 teaspoon fine sea salt
- a few grinds of black pepper
- 1/4 teaspoon crushed red pepper flakes
Also: Check out our Pinterest page of recipe ideas (organized by vegetable) for suggestions.
Carrot harvest begins tomorrow! The orange roots are a fan favorite, of course, but many folks are unsure about how to use the TOPS. Our favorite ways to use them are...
:: Put those tops in a bag in the freezer! Constantly add any veg scraps to the bag, especially onion/scallion and garlic parts. When you have a big bag full, pop it all in a pot (we use the instant pot) and make vegetable stock. If you eat chicken, add the bones and all not-eaten parts of the chicken to the pot and it becomes chicken/vegetable broth. We add a dash of salt and also apple cider vinegar if including bones (to help extract minerals).
:: Make Carrot Top Chimichurri. It's delicious and versatile! Good and find your favorite recipe, or try this one. Carrot Top Pesto is also a fantastic way to enjoy them.
Blessings on your meals, and keep masking up and washing your hands, plus staying home whenever possible ~
