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Fresh Food! Throw on your Long-Johns!

Posted 11/9/2017 12:42pm by Christy and Chris Kantlehner.

The cold has snapped fall into shape. And it is rather abruptly supposed to be 20 degrees Friday night!!! Bundle up and come shop for the ingredients you will need to stay warm and healthy all week!

We have been working hard all week to get roots out of the fields, washed, bagged, and into our walk-in cooler. We have harvested daikon radishes, watermelon radishes, rutabaga, purple top turnips, beets, carrots, and more beets. We have been layering row cover over the greens in our caterpillar tunnels and high tunnels, trying to keep them warm enough to provide local salads for some time to come!

We have everything you need for a wonderful stew or minestrone: celery, celery root, carrots, potatoes, fennel, leeks, thyme, rosemary, sage, and parsley. There are lots of varieties of winter squash to roast and serve. I have a feeling we will all be needing comfort food this weekend!

Keep the salads going with our super tasty mustard greens salad mix topped with shredded carrots and radishes or try roasted beets and goat cheese. We will have that fabulous lettuce leaf mix (salanova) available, too. Plus spinach and baby kale and pea tendrils! There will even be head lettuce to choose from! If you haven't yet tried adding an element of bitterness and beauty to your salad, this is your week to pick up a head of radicchio and slice it into thin ribbons to mix with your salad greens.

We spent this frozen morning in the sunny greenhouse cracking garlic bulbs into their individual cloves to plant. As I type, the crew is spreading compost onto the beds we are preparing for garlic planting. The wonderful aroma of garlic got me to thinking  . . .

Garlic and olive oil are the key to making a delicious kale side dish. Garlic and oil and a dash of soy sauce or fish sauce is the key to making fabulous sauteed baby bok choy. Butter and leeks are the base to any wonderful soup or chowder. Fennel and onions and peppers are the perfect mates for sausage! Garlic and broccoli raab are terrific with hot italian sausage. Build this week's menu based on vegetables that are available in this season. There are lots to choose from!

Pick up a bunch of our Japanese Salad Turnips, Hakurei Turnips and make Honey Glazed Turnips for a side.

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Late Fall Hours in the Barn Reminder:
 
Fridays: 10am to 6pm and Saturday & Sunday: 10am to 2pm
 
Seafood: Fridays 2pm to 6pm and Sat & Sun 10am to 2pm

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Next weekend is our pre-Thanksgiving sale - Friday, Saturday, and Sunday: November 17, 18, 19. same hours. in the barn.

Those who pre-ordered their turkey from Pat's Pastured will pick up at the barn Saturday, November 18, between 10am and 2pm.

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Following Thanksgiving, we will be closed on Friday, November 24th. BUT we will be OPEN Saturday & Sunday November 25 & 26 with Holiday Cheer! We ordered a limited number of Fraser Fir Christmas trees that will be for sale. We will also have plain or decorated wreaths from Three Rivers Wreath and Plant Company (Franklin, NH). Stay tuned for details about a wreath decorating workshop we will be hosting, as well.