Though some farmers markets are winding down for the season, we still have LOTS of food for you! This week at the Old Friends Farm tent you will find:
Micro-Greens - These tasty little sprouts are still growing great...and will be on sale this week!
Sweet Potatoes - Send us your favorite recipe!
Brussels Sprouts - Some things about being a child we want to hold onto forever. Our societal induced fear of these fairy-sized cabbages is not one of them. We all think we hate them, but secretly, we love them. Try them sauteed in olive oil, coarse salt, and a little sherry vinegar. Cook until crispy and brown on the outside. We promise not to tell anyone of your secret brussel-love!
Hakurei - These are delicious. If you have not tried them yet, you are missing the best-kept-secret of the bunched veggie world. I'm serious (and clearly biased!)
Rainbow Carrots - crispy, sweet, and colorful.
Onions - Yellow and red
Garlic - Vital. Time to plant your garlic. We always know it is time to plant when the World Series comes around. Our garlic is great to eat, as well as ready to plant.
Potatoes - Taters. Poto's. Spuds. Pomme de Terre. These patient little (and not so little) tubers wait in the ground for us to find them, then wait patiently in our homes for us to eat them. Get some for now, stock up for later.
Leeks - Gets along well with taters. If you usually use onions, try these instead. Sweet!
Baby Bok Choi - The quintessential stir-fry green.
Kale - As the weather cools down, the kale just gets sweeter and sweeter. We grow four varieties.
Fresh Ginger - We are nearing the end of this magical stuff. It almost breaks my heart to harvest it after caring for it for so long!
Flowers - Still! Just a few sunflowers, lisianthus, and eucalyptus remain!
A Taste of the Valley - The best of the Pioneer Valley brought to you for Thanksgiving!
We are really excited about this year! Check out our website for more details about our Thanksgiving market in Newton!
A Word from the Farm:
This week we started putting the fields to bed. To us, that means spreading compost for next year, and seeding winter rye as a "cover crop." The compost will help feed next season's crops, and the rye helps prevent erosion over the winter, as well as adds organic matter to the soil. Over the course of the season, we rely heavily on our soil. It is the foundation of the farm. Like us, it needs a good night's (or winter's) rest. Soil with a winter cover crop on it is like curling up under a comfy down blanket. Without it, we feel cold and exposed, don't really sleep well, and wake bleary eyed and tired. We want the soil to wake fully charged, and ready to take on another season. Some of the fields will rest for two whole seasons, while others will get short rests, and mid-season cover crops (the field version of the "power nap.)" While the fields are dreaming, our thoughts turn to evaluating the past season, and planning for the next. This season, however, is not yet complete! We still have markets on which to look forward, and lots of great food to share. We look forward to seeing you at market!
Putting the fields (and farmers) to bed,
Casey (for Missy, Phillip, Robert, Sarah, Sophie, Matt, and Nell)