Though you may not necessarily think of fall as being a time for fresh greens, our fields are bursting with beautiful arugula, lettuce, spinach and kale! Now is the perfect time to get creative with salads again! Biologically speaking, it's no coincidence that this is the case. Our bodies need a boost of the vitamins and minerals as we head into another long winter. This time of year is also excellent for stocking up on greens - spinach and kale freeze well after blanching- so you can enjoy local greens throughout the winter months. You'll also find that our greens last longer in your fridge this time of year. Our greens are abundant and absolutely primo at the moment, here for your body's nourishment.
Why Eat Seasonally? - Short video highlighting benefits of seasonal eating
Why Leafy Greens? - Nutrient content and health benefits
It's also bulk carrot harvest time on the farm! Carrots thrive in the cooler, shorter days of late fall. Every October we harvest and wash about 10,000 lbs of these orange beauties and we store them for the winter bulk days and springtime shares. It's a huge task, and it seems daunting at first, but once we get into the rhythm of the harvest it's really enjoyable work and we can usually get the whole harvest done in 3-4 weeks.
Fall carrots are sweet and bright with a satisfying crunchy snap - they're so fresh they don't need to be peeled. Now is the time for colorful sheet pan roasts of all the roots - kohlrabi, carrots, beets, and potatoes, tossed with some oil and garlic and finished with a sprinkling of fresh rosemary and thyme. If you're looking for something a little more exotic, this Moroccan carrot salad enhances the flavors of carrots with raw honey, fresh herbs, garlic and ginger - all of which can be found in your share this week!
Enjoy!
