Lettuce Rejoice!
Winter Share Week 6
Administrative Details
Welcome to week 6 of the winter share!
You are getting this email to let you know it's time to customize your box, you'll have until 9:00 p.m. on Monday to do so. Here's how:
https://harvie.zendesk.com/hc/en-us/articles/1260802865550-Customizing-Your-Box-
Do you need to reschedule a delivery, or change your location? Here's how:
If you are ever missing something in your share, please let us know at firmlyrootedfarm@gmail.com and we'll issue a credit to your account.
Thanks so much and please read on to hear what's happening on the farm!
What's in the Box?
We managed to get our parsnips out of the ground. Parsnips are a bit of a pain to grow: they take forever (120 days+), don't compete with weeds, grow crazy long tap roots you have to wrestle out of the mud, and two years ago we had a number of staff members react to their leaves and get some nasty blisters.
So last year we didn't grow parsnips, but lots of you lovely folks were pretty sad about it so we decided to put in a few this year. All this to say: the parsnips are here, and they are delicious. Enjoy!
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We are also offering sunchokes. These nutty tubers are from the sunflower family and can be eaten raw having a texture like a water chestnut, or roasted like a potato. Here's some more info and ideas: https://www.lakewinds.coop/blog/what-are-sunchokes/
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It's green cabbage's time to shine! I love cabbage. It's so versatile and delicous and roasting it is one of my new favorite ways to enjoy: https://www.tastingtable.com/783834/roasted-cabbage-wedges-recipe/.
We are going to be making some sauerkraut on the farm next week. Expect to see it for sale in December!
Speaking of cabbage, and parsnips actually, they both shine brighter when paired with apples. We are so excited to be offering such delicious, certified organic apples from Apple Creek in Drayton.
https://girlheartfood.com/creamy-parsnip-and-apple-soup/
https://www.thespruceeats.com/tangy-braised-cabbage-apple-onion-3052265
ON THE FARM
We are so happy to have gotten the last of the carrots harvested, and can barely believe we did the parsnips too. It's pretty exciting stuff. We've got to clear out the beets and that will be the very last of the outdoor vegetable harvest. Thank goodness. Our fingers are getting chilly!
We've been cutting back and pruning our perennial crops this week, getting them ready for next year. We also mulched the STRAWBERRIES. Yep, you read that right, we are growing strawberries for you lovely folks. Yay!
Gwen and I had too much fun planting paperwhite's yesterday. We'll be offering them at Coastal Coffee's Christmas market on December 9th, along with willow and grapevine creations, holiday wreaths, microgreen kits, and lots of other goodies. Hope to see you there!
That's all for now and happy eating until next time,
Tamara
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