In This Week’s Share
- salad mix
- kale
- chard
- red giant mustard
- eggplant
- mixed peppers
- french fingerling potatoes
- turnips and radish
- parsnips
- celery root or fennel or broccoli
- carrots
- mini european cabbage
- leeks
- parsley and cilantro
Every other week half share members: this week is a “B” week.
Farm News
This week a tribute to autumn, courtesy of William Blake:
O Autumn, laden with fruit, and stain’d
With the blood of the grape, pass not, but sit
Beneath my shady roof; there thou may’st rest,
And tune thy jolly voice to my fresh pipe,
And all the daughters of the year shall dance!
Sing now the lusty song of fruits and flowers.
Recipes
Brunch = Root Vegetable Hash with Parsley. Make the pesto if you’re up to it, otherwise just sprinkle with chopped parsley and chives.
We wish our peppers were the colors they’re destined to be – bright yellow, deep orange, dark purple… but we’re running out of daylight hours and 36 degree nights are getting in the way of the ripening process. In the meantime, here are 16 ways to cook peppers, regardless of color.
Kale, mustards and chard all go great in a winter greens gratin.
