What a beautiful week on the farm. The food is great, the weather is better, and we're delighted in a shortening harvest list. We were cruising through the summer feeling like we had everything dialed this season, and then late summer hit and we've found ourselves short-staffed most weeks of the last couple months. It's led to a late push we didn't really want, but it's hard to complain when there's just too much beautiful food to harvest. In the past week, we've flipped a lot of summer crops into fall and winter crops, and the list is finally feeling manageable again, hooray!
This week we're loving all of the fall flavors coming out of the field. We've finally got enough beautiful broccoli for boxes, after a weird broccoli season, and even have some quite large purple cauliflower available to swap in, if you want. We've got sun-cured Delicata for you that's now ready to roast, and some gorgeous green mustards that I want to highlight this week.
I know mustards are a question mark for most people... what to cook with them? Last fall I substituted mustard greens for kale into a soup with sausage, and it was one of the best things we ate all season. There's something about a little zip in a rich and hearty soup. If you've got any soups our stews you love with kale in it, consider swapping in mustard greens and enjoy the flavor boost! Otherwise, here's an Asian style recipe that's now my dinner plan for tonight.
Pork Boxes: Unfortunately we're still waiting for a pick up date from the butcher, hopefully Pork Box add-ons will be back next week!
Don't forget, just three boxes left this season, and then we switch to on demand orders only.
Your Farmers,
Ashley, Caleb, and the Sungrounded Crew
