Hello SBF friends and welcome October! October marks the last month of our CSA season. At the end of each season we like to invite all of you out to the farm. It’s a chance for everyone to really connect with the land and farmers that have been growing your food this season. We are planning on this year’s event taking place on November 4th. We will share the details in the coming weeks, but please mark your calendars as we would love to see each of you! On the farm this week, our first annual crop will go in the ground for our 2018 season — garlic. When growing garlic, you want to schedule the planting to allow enough time to develop root growth before your plants go dormant for the winter. Planning and scheduling is a very important part of agriculture. However, the scheduling and planning of some things are beyond our control, as we’d love to be scheduling some rain! There’s currently rain in this week’s forecast, which doesn’t mean it’s promised, but it’s at least one step further than we’ve gotten in previous weeks. Have a great week!
Week #18 Cooler Contents
- toscano kale
- garlic chives
- green beans
- broccoli
- bartlett pears
- cucumbers
- summer squash
- ancho peppers
- tokyo turnips
- acorn squash
THIS WEEK’S RECIPES
Add a little extra flavor to your chicken with this ancho peppers and cream sauce.
Everyone likes kale when it’s in chip form.
This tarte tatin looks so elegant, yet you can whip it up in no time and everyone’s palate will be impressed!
*Projected Cooler Contents* (please remember that this is simply a projected list and is subject to changes)
– broccoli, pears, kale, garlic chives, green beans, turnips, cucumbers, acorn squash, summer squash, ancho peppers