2020 sign-ups open today!
it’s that time of year again! sign-ups for next season open today! there will be forms at the share barn, so bring your check book with you this week to sign up.
as a thank you for your continued support, we are offering an EARLY BIRD SPECIAL when you sign up before November 2nd. click this link to download the sign-up form for 2020.
as you know, next week is our last share week of 2019. thank you all so much for another amazing year! we will miss you over the months of winter and spring, and hope that you all return to enjoy another season with us in 2020. we appreciate it very much when you sign-up early for next season, because your support now helps us to buy seeds, plan for next year, and take some winter rest with confidence.
and for those of you who have not yet signed up for your November Bulk Share, there are still some available. you’re in luck! go ahead and sign up for yours as soon as possible.
lastly, we have some exciting activities in the works for our 10 year anniversary celebration during the bulk share pick-up on november 2nd from 11-3pm. put the date in your calendars and be sure not to miss it!
with gratitude, your farmer,
*images below by Candace Morgan Hope*
in the share this week:
- in the share room:
- mix & match: beets, carrots, leeks, sweet potatoes, fennel, radishes, kohlrabi, onions, cabbage, hakurei turnips, daikon, rutabaga, parsnips!
- braising greens (kale, chard, collards, napa, bok choi!)
- mixed salad greens
- head lettuce
- butternut squash!
- pick your own:
- herbs (cilantro, dill, sage, parsley, oregano, thyme)
recipes by mira
this week’s recipe is an invitation to indulge in a little seasonal sweetness. fruit crisps are my favorite desserts (well also créme brulée, indian pudding, and chocolate), and i love to make them, eat them and share them. they are so simple to make, easy to do in just their baking dish and one bowl, and the most delicious to eat. juicy bubbling fruit hot and sweet, melting into a crisp buttery topping flecked with nuts and oats. when you put in as little sugar as i do, you can pretty much call it breakfast. ;)
*preheat your oven to 350 degrees
*butter a 9×5″ loaf pan or other similarly sized baking dish
*wash, core, and slice enough apples (i like to leave the peel on) to fill the buttered dish almost to the top. no need to be fussy about the way the apples are cut up
*sprinkle the apples with 1 tsp of vanilla, 1 tsp of cinnamon, a large pinch of kosher salt – toss it all together gently and set it aside while you mix the crisp topping
*soften 1 stick of unsalted butter (its ok to melt it if you’re short on time and only have cold butter) and put it into a large mixing bowl
*add 1/3 cup of brown sugar and 1/2 tsp of coarse salt to the butter and mix together well with a spoon or your hands
*add in 1/2 cup of flour and 1/4 cup of rolled oats and mix until it just comes together
*optional: add a good handful of smashed or coarsely chopped walnuts (i usually just crush them in my hands and call it good)
*cover the apples with the topping, making sure that all the edges and corners get topping on them. this should make enough that your loaf pan will be generously covered, with a mound of topping over the deeply piled apples
*bake uncovered at 350 degrees until the apples are bubbling happily and the crisp topping is a lovely golden
*let it cool a bit before eating or those scalding apples will getcha
this is fantastic on its own, with a large spoonful of greek yogurt, or make it decadent with vanilla ice cream or freshly whipped cream. i could eat this every day, it’s that good.