THIS WEEK’S SUBSCRIBER MENU:
• “Gold Nugget” Squash
• Carrots
• Sweet Japanese Turnips
• Beets or Baby Bok Choy
• Fennel or “Tendersweet” Cabbage
• Kale. Mustard Greens or Chard, or Lettuce
• Zucchini
• “Sugar Chile” Peppers (Sweet with hot ribs)
• “Lipstick” Sweet Peppers
• Green Onions
LARGE SHARES: (also available in the Trading Box)
• Brussels Sprouts Tops
• Eggplant
TRADING/SHARING BOX:
• Eggplant
• Hot Peppers
• Greens
Click on the links above for information and recipes about these crops.
COMING SOON: Kohlrabi, Pie Pumpkins, Leeks, Cauliflower
Just a quick blog post this week. Remember that next week wraps-up our Fall Season, so let us know if you want to continue with the Winter Season for the 9 weeks of November and December.
If you haven’t made it out yet for a pumpkin or two, do it this week! We still have lots, so come and load up! Scare away those evil spirits with lots of Jack-o-Lanterns!
Whistling Train Farm 
Thanks for a great source of healthy produce from your warm caring family. The Siemens will not be subscribing for Winter Season, but certainly for the following season.
We will pray for your family, your harvests and for many blessings as you feed so many lucky households. ♥️
Pat and Joe Siemens
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Thank you, Pat and Joe!
Shelly!
How does the u-Pick pumpkin patch work? We would like to come by this Saturday with our cousins and their two girls so they can pick out a pumpkin each and carve at our house… I understand that there’s a limit based on our share?
Nicole Hale Sent from my iPad
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You are welcome to come by Saturday, Sunday, or Tuesday for pumpkins. At this point, you can take as many as you like–it’s the last week!
Anytime after noon is fine!!
Tonight’s dinner – an awesome bok choy stir-fry with carrots, sugar chile peppers, green onions, and shiitake mushrooms. Served over brown rice and topped with sesame seeds.
Speaking of the sugar chiles, our family hadn’t been keeping up with them. We had five chiles after we picked up this week’s box. We saved one for the stir-fry, but decided to roast and freeze the rest. I removed the stem and seeds, lightly coated the chiles in oil and roasted at 400F until they were fragrant and starting to soften and color. Let the chiles cool, then chop.
I pack the chiles by the tablespoonful into ice cube trays, freeze overnight and then unmold and pack into freezer bags. They’ll be amazing in tacos, soycutash, soup, stews, or chili later this winter.
Hi Shelley Maryann Lee will pickup our Sandy Smith/Mary Lonien small share on 11/9. 😄
Sandy …here’s my mini-haiku for you!
rain falling as dawn brightens life Autumn’s here
Happy Gratitude Days 🙂
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That’s will be!
Sandy
Happy Gratitude Days 🙂
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