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 Urban Roots Farm
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Farm Talk Notes from your farmer
I love hearing about family traditions during the holiday season. Growing up my family always had your typical Thanksgiving dinner, football game, and naps. However, we usually ate the first deer meat of the season and the kids avoided the sweet potato/marshmallow thing. I always dreamed about a food fight with that dish. I enjoyed falling asleep to the sound of the game. When we were at my grandparents farm, we always played with the antenna to get the parade on the TV. My mom liked for us to go around the table and say what we were thankful for, that made me very uncomfortable. But now I understand the importance of feeling uncomfortable at times. Now, that I have a family of my own and LOTS more responsibility I look forward to slowing down and sitting down over the hilodays. I find myself thinking a lot and watching my family members do their thing. I have a lot to be thankful for, I hope you find the time during the holidays to sit and think and breath deep. Thank you for choosing to support local food and my family through this growing season.
-Farmer Mel
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What's in your share this week?
Loose leaf lettuce mix
Celery
Bell Peppers
Chives
Garlic
Arugula
Eggplant
Carrots
Swiss Chard
Celeriac root
Mustard Greens
Spinach
Tomato
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When you get home and can't remember what the funny looking veggie was, look no further!
Loose leaf lettuce: thin leaf, light green and red lettuce. This is great to mix with your greens mix for an amazing salad.
Celery: Bundle of celery stalks. We cut off the plants all year as apposed to harvesting the entire plant at once. This is very strong in flavor compared to store bought celery.
Carrots: sweet baby carrots, dont peal!
Bell Peppers: These are sweet and amazing. eat raw, stuff or freeze for winter use.
Chives: Grassy looking herb, smells like onions
Garlic: I don't think you will mistake this one.
Arugula: This is in a bag, all the leaves are the same color and same shape. This has a peppery taste. It is amazing as a salad, or on a sandwich.
Eggplant: Purple vegetable. Try sautéing, putting in soup, or baking. This guy will last weeks in your crisper drawer.
Celeriac: Rough looking root, very sweet in flavor. Peal before you eat.
Swiss chard: This is large, smooth, shinny dark leaves in a bundle. This is one of the few veggies that is best cooked. It is very good for you! Eat it.
Mustard Greens: Large Purple leaves, very spicy!
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Proper storage for long lasting veggies.
All of the greens (kale, chard, pak choi) want to be cold. Place them in the fridge, in a bag or in the crisper drawer. The fridge tends to dehydrate the produce, so thats why you should protect it.
The garlic likes to stay dry and cool store as you would onions.
If you are not going to eat root crops within 4 days, you should pull off the greens. This way the root crop will last for weeks!
The bagged greens need to stay dry, we wash them and cant seem to get them dry enough, so if you want these to last for weeks, stick a paper towel in the bag and fold it up as you place it in the crisper drawer.
Eggplant and peppers can go in the fridge in a drawer, no protection needed. You can dice and freeze the peppers for winter use.
Herbs: you can hang and dry for winter use, or you can place in a bag or container and keep cold.
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Bread:
We might have a few extra loaves of bread this week, those are $5.50
Eggs: naturally raised $5.50
Mushrooms: $4.50
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You should follow us on Instagram and Periscope for daily insight to the farm happenings!
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What you need to know about Pick up:
- Pick up times are 3-5
- If you can't make it here by 5, your share will be packed and placed in a white cooler near the front of the greenhouse. Your name will be on the bag.
- We have disposable bags, but if you can please bring your own.
- We will be set up inside the pack shed. Park anywhere.
- Once you arrive we will check you in and show you the ropes.
- If you have an egg share, we would be happy to recycle the egg cartons.
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