Can you believe it-only 2 more weeks. Wow, time has Flown! We hope you have enjoyed eating with the seasons. A lot had changed over these 5 months of Farm Share. Believe it or not, there is still quite a bit of harvest to bring in. The collards and kale are stunning right now (they are loving the cool weather!) and the fennel was just too pretty to pass up.
Im pretty excited about our first ever sweet potato harvest!
I am a little obsessed with soup lately (just had a nice beef stew with carrots, brussels sprouts, potatoes and celery). For lunch I made some soup with some leftover rice, chicken stock, chicken and cabbage. So much nourishment and it warms you up from the inside out.
Now is a good time to take a cue from the lazy sun and slow down a little. Capture the moments where you can where you hit pause on your to-do list and just enjoy the people (or the quiet!) around you. Everyday moments can be so beautiful if only we have the eyes to notice them!
This weeks recipe is a wonderful kale vegetable stew with rutabaga noodles. I look forward to eating the rutabaga that’s not just boiled and mashed with sugar (that’s how our family eats it for thanksgiving). I had forgotten that I used to make noodles with it last share season, yay for a veggie spiralizer!
Here’s hoping these short days come with slow-cooked and hearty foods from our gardens to your table!
Half Share
pepper squash
beets
carrots
rutabaga
red kale
green cabbage
sweet potatoes
Collard greens
baby bokchoy
fennel
beets
carrots
rutabaga
red kale
green cabbage
sweet potatoes
Collard greens
baby bokchoy
fennel
Whole (add)
green peppers
Chinese cabbage
mint or parsley
lettuce (last of the season-enjoy!)
red radish
fruit
1/2 pint raspberries
4 avocados
2.5lbs bananas
1 pineapple
3lbs gala apples