Preparing butternut squash (photo by Heather,
Preparing butternut squash (photo by Heather,

With the blustery weather we’re having lately, I’m thankful for all of the hearty food that this season offers – this will be a great weekend for stews at our house!

We are having yet another early-season flood – it’s expected to crest tomorrow, and it looks like it may even surpass the flood we had on Halloween.  All of the animals are high and dry (we moved the pigs up into the barn today), and equipment has been moved to high ground as well.  It looks like we’ll be on an island again this weekend!

Fall Session: Week 3 Box Contents (November 18)

(Disclaimer: Please take this list with a grain of salt!  We sometimes need to alter the lineup of produce as we get closer to our box-packing day.  Check back on our blog for updates).

  • Bosc Pears
  • Fuji Apples
  • Arugula
    This green is flavorful and peppery.  Check out the Kitchn’s Top 5 Uses for Arugula Besides Salad!
  • Braising Mix
  • Carrots
  • Leeks
  • Variety Mushrooms
    A mix of Shiitake, Lions Mane, Oyster, & Piopinni mushrooms – for more information on each variety, click here!
  • Butternut Squash
    With a sweet & nutty flavor, this is one of the most versatile and popular varieties of winter squash.
  • Acorn Squash
    This sweet squash is delicious when simply roasted in the oven or added to soup, and the roasted seeds may even surpass pumpkin seeds in tastiness.
  • Celeriac (for Regular Shares)

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