November is a big month of transition for the land and for our work. Frost is in the forecast so we dress in many layers, warm our hands with mugs of coffee, and hustle to harvest the last of the field greens before the ground freezes. We give ourselves a generous snack budget during this cold, dark month, needing the extra fuel to keep going and stay warm - cider donuts, cookies, or Ben's famous popovers are a few of our favorite mid-morning treats! Doing our best to embrace the changes, we're putting the YES in (no)-vember!
Herbes salées is back! This season's version is a blend of carrots, scallions, rosemary, parsley, sage, bok choy, winter savory and oregano. If you're looking to make a simple broth, boost your favorite winter soup recipe or turn sour cream into a dip, mix in a [teaspoon] of this herbal goodness and voilà! Our Kitchen Manager, Cindy, also recommends adding them to mashed potatoes and kohlrabi for a holiday side dish that even kids can't resist.
