When folks visit the farm this time of year, they're often amazed by how beautiful the greens look since many home gardens have already started their annual decline. It's our job to keep your boxes bountiful through the end of November, so we've planted successions of many different greens (and herbs!) to make sure they're available during their prime seasons. Greens thrive in the cooler weather of early spring and late fall, which biologically speaking is no coincidence.
Our bodies need the boosts of vitamins and minerals these fresh greens offer, both after coming out of a long winter and in preparation for the next. Now is the time to tap back into your salad-creativity! We've been loving simple root vegetable salads lately - top a bed of greens with a recipe like these honey-garlic beets and farro and you have yourself a nourishing and delicious fall meal. Hippocrates once said, "Let food be thy medicine" and we're delighted to be your supply of these essential nutrients.
Recent growing conditions have also been ideal for a successful fall crop of broccolini! Broccolini is a mix between broccoli and kale, and with its small florets and slender stalks, the whole vegetable is edible, stems leaves and all. It's an ideal side dish for these cooler nights; simple and delicious, especially when roasted with lemon and parmesan.
Enjoy!
