Welcome to Week 2 of the Fall Farm Share!
Happy November! It's time to customize your Farm Share! You'll have til Monday at midnight to customize.
On The Farm
The beautiful weather keeps on going! It is SO fortunate to be able to harvest in this beautiful mild weather.
Kristen brought her University class here for a field trip! They had a tour and then helped us put cover the garlic in hay. It's always amazing to see how fast a task can go when you have a group of people.
We had an end-of-season staff meeting to review all the ups and downs from this season. We all agreed that carrots were probably the biggest let down. And we were all completely thrilled with the broccolini (except we need to grow much more) and the tomatoes!
Over the next month Alex and I will be processing our review of the season and then forming some action plans for next year to change failures into successes. We're excited to be able to focus on fine-tuning some of our processes and production practices rather than needing to spend much of our energy on infrastructure.
Kristen and Courtney had their last shifts this week. They were amazing farmers this season! They put a ton of their energy, time, and mental work into the farm, and it was truly a pleasure to work with each of them. I'm going to miss their company, the farm will be very different without them. Thanks Kristen and Courtney!
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New this week:
This week I am adding FireCider as an extra which you can purchase in addition to your share. It is made by Booch in London. It is a mix of horseradish, onion, ginger, garlic, honey and kombucha vinegar. Made here in London with local organic ingredients. It is a fermented product that will last 12+ months in the fridge. Take "shots" of it to boost your immune system, digestion, and blood circulation.
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Review: Tips To Make the Most of Your Fall Farm Share
Try New Things - And Eat Your Greens & Brassicas!
When you think of the fall, you might be thinking about root veggies and squash.
But on our farm fall is also about brassicas and greens! The brassica family includes radish, turnip, kohlrabi, bok choy broccoli, cabbage. In terms of greens, we have spinach, arugula, salad mix, lettuce, spring onions, kale, chard.
So throughout the fall share you may want to explore how to add these items to your weekly menu rotations. Add chopped up kale and chard to your pastas and soups, radishes and turnips to your roasted root veggies, slice up kohlrabi, turnip and radishes onto your salads, make bok choy stirfries with spring onions...
Learn how to incorporate these veggies into your diet to get the full value of the Fall Farm Share!
Customize, Customize, Customize!
Get on there and customize your share every week. The customization period generally opens on Friday evenings and will now close on Mondays at midnight.
Also, try going on a couple times throughout the customization period. Options that weren't available on Friday may be available on Monday as members begin to swap items in and out of their shares.
Check Your Preferences
You can update your preferences from your account at any time.
If you have nothing rated at all, or everything rated very similarly, or too many items rated as a 5, you might not see as much variety in your box. Try to save those 5s for items you really really want. By tweaking your preferences you can influence how your box gets built by the algorithm.
Veggie Tip & Recipe Corner:
Feature this week: bok choy!
Folks, this fall bok choy is the best we have grown yet. I am just amazed by how beautiful and chonky it is! It is time to delight in the bok choy!
3 nutrient facts about bok choy:
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High in Vitamins A and C
Bok choy is rich in vitamin A, supporting eye health, and vitamin C, which boosts immunity and skin health. -
Low in Calories, High in Fiber
With very few calories but lots of fiber, bok choy is great for digestion and keeping you full. -
Packed with Antioxidants
This leafy green contains antioxidants like flavonoids, which help reduce inflammation and protect cells from damage.
3 Ways to Use Bok Choy This Week
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Sautéed with Garlic and Ginger
Quickly stir-fry chopped bok choy with minced garlic and fresh ginger for a simple, flavorful side. Just add a splash of soy sauce and sesame oil at the end for extra depth. -
Bok Choy in Soup
Add bok choy to your favorite soup, like chicken noodle or miso. Its tender stems and leaves hold up well and add a nice crunch and subtle peppery taste to the broth. -
Fresh in Salads or Wraps
Use the leaves as a base for a salad or slice the stalks thinly for a crunchy wrap filling. Pair with shredded carrots, cucumbers, and a drizzle of peanut or tahini dressing for a fresh, vibrant meal.
Recipes:
Grilled Szechuan Steak & Bok Choy Wraps with Spicy Peanut Mayonnaise
This looks amazing, Alex makes the best wraps so I hope I can convince him to make this next week.
I haven't made this exact recipe before but I have made similar recipes. Quick, flavourful, and pairs well with greens. I would serve it with chopped spring onions too.
Eggs With Sautéed Chard and Mushrooms
This is a go-to breakfast that Alex will make us. I love the taste and also how good I feel when I eat a serving of chard, knowing how packed full of nutrients it is!
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Happy cooking!
Your farmer,
Kim
