Thursday mornings, before I pack CSA shares, I take the farm dog, Murphy, and my daughter Sam's dog, Echo, for a walk with a good friend & her dog.
This past Thursday she said 'This is my kind of weather. When I think of Fall this is the weather I want. It has been a perfect October.'.
Agreed.
The sun this morning streaming in my office as I write this is bright with it's golden autumn hue. The farm is spectacular with colorful leaves, blue skies and jagged autumn sunlight.
I'm thinking of our time together this past season and for the many seasons some of us have been together. I am so grateful to have you in my life.
You allow me and others to do this work, to grow good food, to follow our passion that in turns helps us all get truly nourished.
Thank you.
And there are 3 weeks left in the 2022 season!!!!
Auto renew will happen soon. Please make sure your auto renew is set to where you want it.
I am working on the 2023 season now.
Yes, there will be a price increase. Yes, there will be a few changes.
YES! we will continue to grow the most nutritious, delicious food we know how to grow.
Ok, on to the happenings.
Alex, field manager, is single handedly making the garlic planting happen. It is the biggest seed garlic I've ever bought. We splurged on the extra large heads of German White organic hardneck garlic from Ed Fraser in Upstate NY.
Based on the extra steps and care we're taking before and during planting this year it should be the biggest healthiest garlic crop yet!
Thanks to those who responded to a recent email asking for suggestions and favorites they'd like to see us grow. Please respond tot this or any email and let us know what you LOVE and what you'd LOVE to see in 2023. We always consider 10-15% new varieties and crops each year to keep it interesting and to serve YOU.
The spinach is finally looking ready for a first cut. We never seem to have enough early enough in the fall; it's difficult to germinate in thee heat of August...but we have some!
Storage Tip:
Greens like chard and kale are making their appearance again. Remember kale and chard are so easy to freeze in a ziplock bag with the air sucked out. No blanching or prepping required. I take it from the freezer and add it smoothies or to a pan of sautéed onions for quiche, chili, stew, sauce and soup.
Recipe of the week: a staple in Lisa's repertoire ...
