Welcome to week 3 of your Fall CSA!
A spiral graph? a new planet? could it be coral reef?
Is it Romanesco? Yes!
A broccoli and a cauliflower collided giving us flavors of both.
You can treat this as you do with broccoli or cauliflower. Whether it is in soup,
roasted, steamed or pureed. I know some of you will put it on your table and admire it for awhile but don't forget to enjoy it any way you prepare it.
Mark your calendars.........(drum roll)............
Bacon and hams will be ready next week! Our farm stand will be open next week
Tuesday, November 20 from 4 until 7pm. This will also be the last day of your Fall CSA share.
Please know that we do have to set a limit on certain pork cuts. There will be a two package limit for our bacon. Also, we had our hams cut smaller compared to last season so be prepared to add ham to your thanksgiving table! Like we say, "we want you to be proud of the food you serve at your table".
Your hams are fully cooked, naturally cured and smoked. You'll need to defrost your ham, depending on the size, it will take at least 24 hours in your fridge. Here is a link to determine how long to heat up your ham for it to reach the desired temperature of 160, enjoy!
brandied ham, oh my so delicious! can't decide? mustard-maple glazed ham,
orange glazed ham............
Harvested for you this week.......
romanesco
swiss chard
red beets
spinach
broccoli
a mix of potatoes
parsnips
fresh thyme
beauty heart radishes
green curly kale
The farm in your kitchen recipes........
Getting ready for Thanksgiving! cranberry jam
compost compost compost!
garlic planting is complete thanks to our crew!
Charlie takes a walk on the compost piles, it's so much fun growing up on a farm!
Our farm market stand will be open this Thursday from 4 to 7pm.
Come join us inside as we try to stay warm. We'll have fresh eggs, pork cuts, honey,
maple syrup, popcorn and a good variety of produce for sale.
Eat Well!
Your farmers,
Chris and Tania Cubberly along with our crew, Joe, Michelle, Keegan and Duncan.
