Large Bag Arugula
Small Winter Squash x 2
Parsley x 2
Scallions x 2
Mixed Sweet Peppers
This fall has been a pretty gentle one for us, with very few nights below freezing. That has been great for all the greens and root veggies we still had in the ground. Most of us farmers are now busy putting our farms to bed for the season and planting the last of our garlic for next year. With the slow down in the season, I’ve definitely been pretty leisurely in ripping out the old crops and covering the beds for winter. Now that December is quickly creeping up, I’ve definitely picked up the pace.
While a few of us have hoophouses that will allow us to extend our harvests through winter, all of us are starting to think and plan for next year. I have yet to receive my first seed catalogue, but I definitely have thoughts on what I plan to do differently next year. If any of you have suggestions on what you’d like to see in the shares next year, please reach out and let us know.
We’d also like to extend a heartfelt thank you to all of our members for your support of us this season. Sustainable farming is a passion for all of us, and one that we wouldn’t be able to follow without support from our community.
Recipes and Storage Ideas:
While the idea behind out November share is to provide you with everything you’d need for all your Thanksgiving sides, we understand that many of us are having significantly smaller gatherings this year. With a little bit of work, much of the November share can be stored for use throughout the winter.
All of the herbs can be hung upside down in a dark, dry place (I use my closest), and once dried stored in an airtight container.
All the root crops (beets, turnips, radishes, kohlrabi), once you remove the greens, can be stored in your fridge for months in a plastic bag.
Kale, Swiss Chard, and Peppers can easily be frozen. For the greens just remove the stem, quickly blanche, let as much water drain off as possible and then freeze in a ziploc bag. The peppers can be frozen whole, but I like to remove the seeds, and cut into strips before I freeze them.
Winter Squash, Pie Pumpkins, Onions, and Garlic will store for months in your basement.
Napa Cabbage Salad with Peanut Dressing (I’d also add some grated radish or kohlrabi to this)
Fried Green Tomatoes with Cilantro Jalapeno Sauce (These would also be great with a dill aioli)
Tabbouleh (This is a great way to use up a lot of parsley and the cherry tomatoes)