Lettuce Rejoice!
October 17, 2024
Winter Share Week 2
Administrative Details (please read this part):
You are getting this email to let you know it's time to customize your box, you'll have until 9:00 p.m. on Monday to do so. Here's how:
https://harvie.zendesk.com/hc/en-us/articles/1260802865550-Customizing-Your-Box-
Do you need to reschedule a delivery, or change your location? Here's how:
If you are ever missing something in your share, please let us know at firmlyrootedfarm@gmail.com and we'll issue a credit to your account.
IMPORTANT LOCATION CHANGES:
Those picking up in Bayfield will now pick up at Shopbike coffee instead of Copenhagen's.
COOLER BAGS:
Please return your cooler bags and clips to your pick up location each week. If you are a person who has a hard time remembering this sort of thing (I am!), please bring extra bags to your pick up location, repack your share, and leave our bags there.
Thanks so much and please read on to hear what's happening on the farm, and what new veggies are coming available.
ON THE FARM
We did it!
We harvested all of our sweet potatoes over Monday and Tuesday and have muscled over 2,900 pounds into our tiny cooler being cured for your enjoyment in later winter shares. Sweet potato harvest is a mountain of a task and this time we had frost in the forecast which this crop does not like! But we had a beautiful day for it and a lot of fun nonetheless!
We also harvested a beautiful bed of carrots this past week so you can look forward to so much delicious brightness as our days get shorter, colder and darker.
Not much more happened this week besides business as usual like packing all of our delicious thanksgiving shares. Farmer Julien, Mary and Michelle sorted and tucked away hundreds of pounds of winter squash last week and there will be a variety of starchy sweeties to enjoy.
What's in the Box?
We are offering the first of our kohlrabi this week. The planting turned out a bit sparse but that only means that the kohlrabi we do have are massive! The red cabbage are gorgeous this week and when prepared with kohlrabi and a punchy dressing it makes an amazing slaw!
This week we will have another big push of cauliflower so make sure to snatch some before it is all gone.
Speaking of grabbing before it is gone, a hard frost is not a friend to swiss chard and we are selling lots this week. It is an underrated cooking green! Try it sauteed with olive oil with poached eggs and a garlic yogurt sauce on top. This soup from smitten kitchen is also a wonderful use for it (and can be made vegetarian with the exclusion of sausage).
That's all for now! Happy eating until next time!
Farmer Michelle
