It's cauliflower season! We ate it roasted with bang bang sauce for dinner last night, steamed with white sauce the night before, pan friend for breakfast today. Join us in the feast of florets for the next couple of weeks. We're feeling grateful for the extended window of good weather. As of today all of the winter squash and roots will be safely tucked away into storage for our eating pleasure over the next couple of months. With the help of WWCC culinary students we pulled out a 700 pounds of cabbage the was delivered straight to BMAC yesterday. Our farm crew will be able to just keep cutting brassicas (more cauliflower) and greens over the next weeks. We'll also be clearing out the dahlia patch and begin preparations for the construction of a new high tunnel. This will mean more early spring production on the farm. We're working our way back towards offering spring and summer CSA subscriptions again. (yay!) We'll also be using a new CSA software for the next season- just two more months with Harvie to go.
On the farm we'll keep the farmstand open through November. This weekend is our last at the outdoor Saturday market, before moving indoors at the Showroom on Saturdays through December 9-1.
Keep enjoying the good food and the good weather for cooking.
Emily and the farm crew
