OUR HOURS: Thursday, 3pm-7pm, Friday 11am-7pm, Saturday 9am-1pm. Like always, feel free to come during any of our open hours. Please arrive at least 15 minutes before we close to allow yourself time to gather your veggies.
FARM UPDATE: Although it doesn't feel much like fall outside this week, we know its right around the corner. The fall crops are growing nicely in the fields and the pumpkins are sizing up. The first varieties of winter squash will be in shares this week. Acorn and Jester Delicata (pictured above) are some of the smaller winter squash we grow and therefore, the first to ripen. The easiest way to cook winter squash is to slice them in half, scoop out the seeds, slather the insides with olive oil, sprinkle on some salt and pepper and place them face down on a foil lined baking sheet in the oven. Bake until you can poke a fork easily through the skin. If its still too hot for the oven, you can also peel them, cube them and saute them on the stovetop.
ADD ONS AND EXTRAS: We won't have any items for sale during pickup times at all this year. All Extras (veggies, bread, cheese, mushrooms and coffee) must be pre-ordered through Harvie. If you would like help doing this, just email me at farmer@homefields.org. We have block Cheddar, Shredded Herb Cheddar, mushrooms and Homefields Breakfast Blend coffee available this week.
UPCOMING TALKS IN THE FIELDS:
Saturday, Sept 26 2-4:30pm - Native Garden Design & Build with Elyse Jurgen. This workshop will take place outdoors and social distancing will take place. The first part of the workshop will explore the fundamentals of ecological site prep and plant placement, based on the plant species’ sociabilities (growing pattern and organization) to create a native garden design on the Homefields farm property. The remaining time will be a hands-on installation of the group’s crafted native garden design. More information and tickets can be found here.
Thank you from your farmers,
Katie, Elizabeth, Brad, Brian, Christina, Kelly, Angie and Matt
