Our farm is bursting with delicious abundance for you! This warm, dry fall has allowed vegetables to grow beautifully, so we're opening up our digital FarmStand right here. You can place an order through this email and pick up on Saturday Nov 12th either at our farm, at Good Health Herbs, or at the Farmers' Market @ St. Stephens.
We'll have LOTS of produce available through mid-December, so please order through this digital FarmStand when it opens, visit our self-serve FarmStand at our farm, or our booth at the Farmers' Market at St. Stephens. We'll have vegetables (and bread) at both places through December 10th. After mid-December, we'll take a break from harvesting and selling until some time in February. (Winter weather will dictate exactly when.)
Our Tender (Siberian) Kale variety is really phenomenal! See photo above. We love slicing it up with other greens for raw salads (combine with Salad Mix, or Lettuce, or Cabbage). It's also lovely in soups or stir fry. For stir fry we also love to combine it with Cabbage. Greens make the world go round with nutrients, fiber, and flavor! Some customers buy large quantities of our Kale when it's available, dry it, powder it, and use the powder in smoothies when our Kale is out of season. See BULK option here in the list of vegetables available.
Our Cabbage continues to shine! (The round, smooth, American variety.) We love love Cabbage and eat it raw as slaw/salad, in a saute with bacon and caraway seeds, in a stir fry, or roasted and topped with some yummy sauce/dressing. Also as sauerkraut and Kimchi, but those are next level endeavors. :)
Our daughter made a salad/slaw last week that was the most delicious we've tasted in a while. Here's what she did:
Thinly sliced Cabbage, Romaine Lettuce, and Kale. Toss with dressing made of Apple Cider Vinegar, White Wine Vinegar, Olive Oil, Salt, and a touch of honey. (Plus a dash of Sriracha if you're up for it!) Add Pecans, plus also Raisins or Dried Cranberries if that's your jam.
She also made roasted Carrots and meatballs. We enjoyed our Pumpernickel bread on the side. Here's what our dinner looked like:
More cooking suggestions:
-> Saute turnips in a pan on the stovetop: Slice the roots into circles. Saute in butter with NO SALT and the edges of the turnips will caramelize a wonderful brown color and taste great. Salt the buttery turnips after they are done cooking. (Salting them while cooking results in them sweating and not caramelizing.)
-> Roast Beets: Dice beets into chunks of desired size. NO PEELING NEEDED. Roast in oil. Salt after they are done cooking. Serve on a bed of greens with feta or goat cheese, olive oil, salt, pepper, and protein (pecans, walnuts, tofu, meat...).
-> Air Fryer Kale Chips: Massage our Kale leaves with oil and salt and pop in an air fryer for 5 minutes to turn into crispy chips. So good!
- Preparation ideas and recipe suggestions are below your share contents in this email. Also check out our Pinterest Page for lots of recipe ideas, organized by vegetable.
Janet, Dan, and the whole Broadfork crew (Julie, Mia, Natalie, Sophie, Magda, S., Zach, and the farm kids)
