THIS WEEK’S SUBSCRIBER MENU:
Click on the links above for information and recipes about these crops.
COMING SOON: Parsley Root, Beets, Watermelon Radishes, Kale Sprouts
Ordinarily we would have had serious frost or freezing weather by now. It’s the middle of November, after all. But all we’ve had is one light frost. Many weeks ago.
Ordinarily, we wouldn’t consider picking kale, brussels sprouts, or parsnips until we’d had several frosts. Because freezing temperatures turn all the starches into plant antifreeze: sugar. Everything that can survive winter cold gets sweeter.
But we haven’t had cold, so we’ve been taste-testing everything to make sure it’s good enough to start picking. Because if we don’t start, we’ll never use it all up. Enter: Parsnips and Brussels Sprouts. I figure if our family wants to eat them several times a week, they must be good. Check out the Brussels sprouts link for cooking ideas, and eat your parsnips roasted with other roots, in soups, or sautéed in strips like french fries.
If you’re in need of a thanksgiving turkey, our friends at GreenBow Farm in Ellensburg still have some of their heritage turkeys available. CLICK HERE TO ORDER YOURS:
We still have a few of our 10# units available. Ten 1# packages of our own grass-fed ground beef for $75. Pick up when you pick up your produce.
I’m working on a new project for packaging produce one box at a time. I’m really excited to start growing more interesting vegetables on our farm. Some are interesting varieties of crops we already grow, and some are more weird or fun. Mystery Boxes will contain some unusual things, some more-common things. I’m putting together our November Mystery Box now, for delivery next week. $25 for 10 incredible items! EMAIL ME TO ORDER for pickup at the farm Saturday, University District Market Saturday, West Seattle Market Sunday, or the farm Tuesday.