Lunch time for the bovine

I hope that everyone had a wonderful Thanksgiving!  We were thrilled to use Jubilee sweet potatoes for the first time (we just made a simple mash with sweet potatoes, goat cheese, etc.).  What sort of wonderful holiday creations did you make with your Week 4 box?

During the fall & winter months, a lot of our time is devoted to caring for our cattle.  In these colder months, our bovine stay high & dry in our barn – the pastures are too wet, and the grass grows too slowly, for them to be outside as they are in the spring & summer.  We feed them round bales of haylage (fermented hay), which we cut and baled ourselves over the summer.  We line the hay bales up in the ‘feed alley’ (as in the photo above), and hungry cows pop their heads through stanchions to eat (or to get a scratch behind the ear).

At any rate, here’s what you can expect to see next week.  This list will probably be adjusted a bit on Monday, so keep an eye on our blog for updates!

Fall Session: Week 5 Box Contents (December 2)

(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).

  • Variety Mushrooms
    A mix of Shiitake, Lions Mane, Oyster, & Piopinni mushrooms – for more information on each variety, click here!
  • Braising Mix
  • Squash
  • Kale
  • Burdock Root
    This root is a wonderful addition to soups and stews. From the Kitchn: “We love its earthy aroma and taste, which fit right in with the warmer, richer cooking of autumn. Burdock root also has a unique texture, crisp and chewy, that we find quite satisfying.”
  • Beets
  • Cipollini Onions
  • D’Anjou Pears
    These delicious pears don’t change color when they ripen.  When the neck of the pear gives slightly when pressed, it’s ready to enjoy.
  • Fingerling Potatoes (Regular Shares)
    These small, narrow potatoes have a wonderful creamy texture.

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