Life on the farm has taken a turn now the true colder weather has settled in. We're glad of the frosts which do their work to loosen and soften the soil. And the cold which makes vigorous outdoor work easy to complete without the feeling of excessive sweating. Each area of the farm is slowly being prepared for 2023 plantings, and we're starting to make the adjustments to field plans which we hope will bring you the best harvest in 2023.
We're gladly settling into frequently having beautiful, delicious coleslaws and cabbage salads with all the napa cabbage. We like to grate carrots, daikon and so on into them, slicing the watermelon radish in to reveal it's vibrant pink patterns. And we top these meals with raisins, seeds, sometimes nuts or another protein, and dressing.
We are glad also that you are enjoying your veggies. Please drop us a line to let us know how you are enjoying your share each week. And, if you have recipes or tips other members might use, pass them on to us. If there's anything you want more of in your share, don't hesitate to ask! And if you want less of anything, adjust you preferences, but also let us know.
One area of farm life which has slowed which isn't helping us share the harvest, is market. Usually sales at market continue to be solid until December, but we've seen a decrease the last few weeks in both okonomiyaki and fresh veggie sales. This past Sunday even ferments stayed on the table at the end of market. If you want to help, please take the time to spread the word about market, come out yourself if you haven't been in a while, and share market posts on Facebook and Instagram to help others know we are still open! If you can't make it on Sundays but want some of our okonomiyaki or ferments, you may order them for pickup with your share.
