Welcome to Week 3 of the Fall Farm Share!
Happy November! It's time to customize your Farm Share! You'll have til Monday at midnight to customize. We are bringing in apples and MUSHROOMS this week!
On The Farm
Alex and I battled an cold/flu this week, and Jonathon was tending to his dog got an injury, so it was a very slow week for us. This time of year we often find ourselves getting sick because our bodies are finally forcing us to rest!
We did have some beautiful days outside harvesting though! The weather continues to be very giving.
The RADISHES are so amazing right now, we haven't even started harvesting the winter radishes yet because we are still picking from our gorgeous stand of big purple summer radishes.
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New this week:
We are buying in some new things this week that we are excited about (all organic of course) - Empire Apples, Shiitake Mushrooms (Alex is super excited about these), and Purple Skinned, Purple Flesh Potatoes!
Veggie Tip & Recipe Corner:
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Feature this week: little gem lettuce
Our Little Gem lettuces are looking SO GOOD right now! They are at their peak and we have a ton available so we recommend ordering them this week.
Little Gems are actually a cross between romaine and butterhead. They perfect for salads, lettuce wraps, or simply sliced up as a fresh, crunchy side. Its small size makes it easy to use up without leftover waste, and the leaves are sturdy enough to hold up to bold dressings, yet delicate enough for light, fresh salads. Enjoy the versatility and freshness it brings to your meals!
Recipes:
This week I have three recipes for you that use little gems.
Asian Chicken Lettuce Wraps
Fry up some chicken, carrots, and mushrooms; add garlic, chilis, oil and honey to make a sauce; serve it on a leaf of little gem lettuce, garnished with spring onions!
Warm Spiced Chickpea Lettuce Cups
A super quick healthy and protien-packed lunch idea that involves heating up chickpeas, tossing in spices, and serving on little gem leaves.
Little Gem Salad With Yogurt Ranch
Little gems make a perfect Caesar salad! This dressing is made with yogurt, mayo, garlic, dill, parsley (maybe try it with cilantro instead?), lemon juice, salt, pepper and olive oil. The recipe suggests making some quick panko breadcrumbs but any crouton will suffice!
Happy cooking!
Your farmer,
Kim
