Hello! Welcome to week 13!
As our daylight shortens and our temperature drops I see our brassicas once again begin to grow. Soon enough we'll enjoy the bounty of cabbage, broccoli, brussel sprouts, turnips, radishes, kale and more!
As I embrace these cool weather crops I see that it's time to say farewell to the flowers for this season. This will be the last week to purchase my "food for the soul" bouquets.
I have come across many butterflies this season. Here is one enjoying a double petal cosmo.
Kiss-me-over-the-garden-gate flower grew nearly 8 feet tall for me this season!
A few bouquets at the On Farm Pick Up.
Zinnias, they may not have a floral scent but sure do add a beautiful color in the bouquet and out in the field.
Harvested just for you...........
Arugula
Shallots
Rainbow Swiss Chard
Carrots with Green tops
French Fingerling Potatoes
Fresh Thyme
Sweet Peppers
Nadia or Beatrice Eggplant
Lettuce Mix
These stems may trick you into thinking that this is rhubarb! Enjoy the Rainbow Swiss Chard!
The arugula grew well protected under the white fabric. This is our way of pest control around here.
Sweet orange, yellow and red peppers! and French fingerling potatoes!
Seasonal Fruit harvested just for you............
We are getting into apple season so in the remaining two weeks we'll be seeing a variety of apples and pears!
Gala Apples
Bartlet Pears
Charlie really enjoyed using his new teeth on this Gala Apple! These make a great juice so get out your machines and enjoy the flavors to come!
Recipes for the Cook to explore!
(with this recipe you must try Jake's Country Meats bacon. Their bacon is available for purchase at the Logan Square Farmer's Market right next to our stand, pretty convenient!)
Another reason to buy Jake's bacon..... Bacon and Swiss Chard Pasta
Although your arugula isn't "wild" this is a wonderful way to enjoy the arugula, Wild arugula salad with garlic croutons, shaved Parmesan and lemon.
I do enjoy pears and goat cheese but this recipe sounds amazing and my 1 plan for the weekend. Pear crisp with Vanilla brown butter.
Enjoy this weeks bounty!
Your farmers,
Tania and Chris Cubberly
