As we finish up this crazy year, let's look ahead to next: we planted this field of garlic a few weeks ago to be harvested next June and July. Can't wait!
Thanks for all of your support. I have a long list of things to do better next year, and am encouraged by our progress this year. We deer-fenced the two acres we lease down the road, we established a beautiful perennial crop of asparagus at our new field through the woods, and we have nearly a third of that field ready to go for next year. Over the winter, we will finish deer fencing that field. We should be able to increase production by a healthy percentage. I'm already compiling seed lists.
We harvested nearly everything we have left this week. The stand will remain open after tomorrow until everything is gone. I should be continuing to cut some spinach, chard, kale and arugula through the next couple of weeks. I got a new batch of Grass Land chickens in...folks have been very enthusiastic about it, so if you want one, this is your last chance for the year. This is also the last delivery of milk, cheese, butter, and juices for the year.
Beef delivery is now Saturday. Thank you for your patience.
Turkey pickup day is Sunday after noon. If you're getting both, just come on Sunday if you'd like.
In this week's share:
Spinach
Red Ball Radish
Carrots
1 lb chiogga beets
1.5 lb potatoes
Black Seeded Simpson lettuce
3 apples
Choice of green kale, 2 lbs of onions, spicy asian greens, 1 butternut squash, or 2 delicata squash
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