A blue moon behind us, we're moving right on into November with 33 degrees on the thermometer this morning. We'll harvest all the peppers today even though - amazingly! - there is no frost in the forecast for the next 10 days. All the tomatoes have already been harvested and the plants pulled from the hoophouses. Our hoophouses are now almost completely planted with our winter crops. Speaking of winter...
* The current Farm Share season ends just before Thanksgiving. The final Wednesday share would be the day before Thanksgiving BUT WE WILL MOVE PICK UP TO TUESDAY NOVEMBER 24th that week due to the holiday. Some every-other-week members have their final share on Nov 18. Log in anytime and check your specific details. 
We grow year-round, so we have vegetables to harvest after Thanksgiving, but less diversity and less quantity.
?? How to get vegetables from us after Nov 24th?? Read on...
:: Winter Farm Share announcement: We've totaled up our harvest numbers from the past three winters and calculated that our very small Winter Farm Share (December through April) in years past only accounted for about 20% of our winter harvest. Thus, we are offering four times as many Winter Shares this year as in the past! We don't have as many pick up locations in the winter months, however. Winter Farm Share sign up will open later this week with pick up options at our farm and Good Health Herbs. If shares remain after a couple of weeks, we will open up a pick up location in Bon Air.
:: We continue to stock our self-serve FarmStand here at our farm all winter. Some weeks it may be open only certain days of the week. Check for availability on Facebook or Instagram
:: We will continue to sell through Richmond's online market, Fall Line Farms, as we have for the past seven years. Use "broadfork" as a code to get a free subscription. Order on the weekend, pick up the following Thursday at one of various spots around our area.
:: We will continue to offer the chance to order one-time shares through the digital FarmStand here on Harvie. Sign up to receive an email whenever the digital FarmStand is open.
:: We plan to be (outdoors) at the Farmers' Market @ St. Stephens on certain weeks of the winter. Sign up on their webpage for their newsletter to receive updates.
In other news, we're dog-sitting this week and the dog and the kittens are getting along fabulously! Enjoy this canine-feline snuggle photo infusing a little cute into your week. 
The recent rains have caused hundreds of carrots to rot in the ground before maturing, but thousands remain intact and growing strong! 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 is in making vegetable or chicken stock:
:: 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. Google and find your favorite recipe, or try this one. Carrot Top Pesto is also a fantastic way to enjoy them. We love spreading hummus plus chimichurri or pesto on top of flatbread for an easy lunch or dinner.
CABBAGE is in its glory right now. We love Crunchy Asian Slaw as well as Noodles with Cabbage, Carrots, and Scallions (all three veggies are in the options this week).
Also: Check out our Pinterest page of recipe ideas (organized by vegetable) for suggestions.
Blessings on your meals, and keep masking up and washing your hands, plus staying home whenever possible ~
