From the Field This Week
The bok choy is sizing up nicely and we have a lot more available this week. I really love the mustard green mix we have right now. We have a few bundles of scallions, but along with the carrots, I wish they would hurry up and grow! There's a good selection of root crops available, and make sure that you try some of the leaf fennel!
I added some new products to add ons/swaps like pickled radishes and persimmon jam. It's also persimmon season, so there are fresh persimmons for you to add/swap as well! To fully ripe, treat them like tomatoes. You can leave them in closed paper bags to ripen, or place them near each other on the counter to fully ripen. When ripe, the stem can be easily removed, and the inside eaten with a spoon. I like using fresh persimmons for persimmon tarts, persimmon cookies, and persimmon bread!
Farm Update
The Farm Happening is a little short this week, because I am trying to post the inventory before the storm fully hits this evening. It seems like when the wind blows hard we lose electricity out here in the country. Kaden and I spent the first half of today prepping the farm for the worst case scenario, high winds and hail. We harvested a lot of leafy greens for the shares, in case we face hail damage. We also weighted town loose row covers and secured the tunnels.
Thanksgiving is such a special time for local food. We love being on your family's Thanksgiving menu! I also know that this is a busy week for everyone, so thank you for going the extra mile this Friday to pick up your farm share. The Dean of Flowers and Louisiana Tech will be closed this Friday, so we are offering all of you affected a home delivery option this week.
To all of our farm share members who are traveling out of town this week, safe travels to you, and I hope you enjoy time spent with your family! Kaden and I will be taking Thursday off and frying a few turkeys, then I'm heading to Springhill for the weekend to Thanksgiving with Emi's side of the family. I can't wait!
I hope you cook and eat some delicious food this week!
Your Farmer,
Conrad
