Last week we did end up loosing some of our crops to the two nights of mild frost.
The amazing jungle of tomato plants were definitely effected by the cold weather along with eggplant, last plantings of sweet corn, completely shriveled up the basil and
We're happy that our beans survived, barely!
They maybe a little thin but wow the flavor is not lost.
Again, we are gearing up to another cold front coming in. A bit early for this to happen, I guess it's
the exchange of summer coming to us in March. We'll keep you informed with the crops and let's
all hope that it doesn't reach down too low in the 30's in the coming nights.
Your vegetable harvest this week.......3 more weeks!
brussels sprouts
sweet corn
mustard mix
baby lettuce and arugula salad mix
french breakfast or cherriet radishes
fresh sage
sweet orange, yellow, green or red peppers
yellow and green beans
Your fruit harvest this week.........1 more week!
grown by Mick Klug Farm
We are all about apples!
sweet and crispy honey crisp apples
a great balance of sweet and tart, jonagold apples
crisp and tangy, ida red apples
great for baking, jonathan apples
for those that pick up off the farm your jonathan apples
will be bagged so that you can tell your apples apart
The farm in your kitchen recipes...........
Mustard Mix, a mild peppery green, cooked or raw, it's simply delicious. It does melt in the pan pretty quickly like spinach so don't go away from it if you plan to saute it.
This is exciting news! As you've seen in my newsletters I include many recipes from smittenkitchen.com by Deb Perelman. Not only have I enjoyed the years of pictures from her site but her recipes are always amazing. The best news..........she wrote a cookbook and she'll be touring, YES! She has listed 3 Chicago area book signings and will also be doing a cooking demo! This will be like going to see a favorite rock band perform, who's going??? November 18 and 19th. Here is the link, save the date!
Don't miss out!
Mark your calendars! We will begin our pork sales Thursday October 18th.
We're proud of the hogs we raised and I'm sure the quality of their meat will be outstanding.
Our pork cuts will be all frozen wrapped in plastic then in paper. The bacon will be
vacuumed packed. Just to let you all know bacon and ham will not be ready until the second week of November due to the natural curing and hickory smoking that needs to happen.
The wait will be excruciating but really it'll be worth the wait.
We're proud of the hogs we raised and I'm sure the quality of their meat will be outstanding.
Our pork cuts will be all frozen wrapped in plastic then in paper. The bacon will be
vacuumed packed. Just to let you all know bacon and ham will not be ready until the second week of November due to the natural curing and hickory smoking that needs to happen.
The wait will be excruciating but really it'll be worth the wait.
able to root around to find... well, roots, grubs and thousands of acorns under our huge oak trees. These lovable creatures also enjoy an organically raised grain ration daily.
What else is new?
HONEY! Chris finally had time to extract the honey from the frames
last week and now have it avaialable for sale!!
Our farm stand will be open Thursday 4-7pm
and Saturday 8-2am.
CIDER! We also have Mick Klug's apple cider available by the half gallons. This is such a treat
so don't miss the great balance of sweet and tart apples including honey crisp!
Eat Well!
Your farmers,
Tania and Chris Cubberly along with our great crew, Danny, Michelle, Devin,
Tomas, Keegan, Duncan and Joe
