From the Farmer

Week 24 – 10/26/2016
Thanksgiving
Turkey time! We are now taking deposits for fresh, pasture-raised, non-GMO turkeys from Day Spring Farm for the Thanksgiving holiday and pre-orders for soups, sides, pies and more from Willowsford Kitchen. Orders may be placed online or in person at the Farm Stand. 
 
We have a very nice menu this year, starting with those Day Spring Farm turkeys (we have a limited number so if you’d like, put a deposit down soon) and soups, sides, pies and sweet breads, and additional entrees for feeding the family through the weekend.  Everything is made in the Willowsford Kitchen with our veggies.  The market will also be stocked with fall veggies and other ingredients for cooking, donating, or taking to Mom to cook.
 
Orders may be placed online or in person at the Farm Stand.  All orders in by 11:59 p.m. on Tuesday, November 15. Again, some items are limited, so early orders are advised.  Turkeys and pre-orders will be ready for pickup at the Farm Stand between 3 p.m. and 7 p.m. on Tuesday, November 22.  Note that all items must be picked up during that Tuesday’s 3-7 hours, no exceptions.  The Farm closes promptly at 7 p.m. 11/22 and all farmers sleep until the turkey’s ready, then sleep again through a tryptophan-induced hibernation until we fire up the greenhouses in February. Please read and understand our Thanksgiving Details & Deadlines.
 
Many of the items are available to try at the Farm Stand over the next weeks, and Chefs Bonnie and Sue will be sampling in early November.  More details on the sampling schedule soon, but let know if you have any questions in the meantime.
 
In Your Share: Sweet Salad Turnips and Fall Cabbage
Two fantastic items in shares this week: sweet salad turnips and fall cabbage.  Salad turnips are crunchy, mild and smooth tasting, and they are good for roasting, baking or adding raw to salads.  Add them to that Caesar salad you’re going to make with the romaine and a WSF chicken!  Sorry no WSF anchovies…
 
These turnips, which may look a little pock-marked (due in part to the recent hot weather), are also good as a hidden ingredient in a range of recipes.  Chef Bonnie uses them as part of a base for all sorts of fall dishes, including stews, soups and pot pies.  She might use them with celery, leeks, onions, and carrots, and the proportions don’t matter too much.  If you’re planning to make something hearty, try the turnips with whatever else you have on hand.
 
This week’s Tendersweet cabbage is one of the finest eating cabbages.  It’s also a neat, flat shape.  The leaves are thin, crisp, and sweet.  Cabbage leaves like these are good for coleslaw or stir-fries, but it’s tender enough you can stretch your lettuce with it for a more robust salad.  You can also use the leaves to make wraps – use them whole or cut them in squares.
 
Remember when we’d give you a huge four-pound cabbage?  We’ve been playing with how closely we plant these things to manage for a handier size.  I call them bachelor cabbage because they don’t leave so much extra to forget about in the fridge.  Tell us what you think, does cabbage size matter to you?  We’re not trying to skimp, so if it’s not enough let us know – if you want the XL come to the Farm Stand, it’s on us.
 
Be great,
 
Mike, Deb, Al, Lex, Anya, Jennifer, James, Christy, Tyler, Kay, Sonya, Julia, Kelly, Bella and Radish, goats x 11, the Willowsford Mudhens, meat chickens in the freezer, Roscoe RIP and Popcorn, running through the ductwork between the Q and the Jake tonight.  Go Cavs! Go Tribe!
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