This Week at the Farm: Boo! Fall Hours Start Friday
Happy Halloween! Although the trick-or-treaters will be out in the rain tonight, thankfully it’s a warm fall day. We’ve really lucked out with the mild weather so far this fall.
Our fall farmstand hours start on November 1, and we’ll be open through December 15! Come see us Fridays 12–6, Saturdays 10–3, and Sundays 10–3. And stay tuned for our additional hours during Thanksgiving week.
The storage crops are all out of the fields, and now we’re focusing on harvesting fresh greens like Swiss chard, bok choy, spinach, and kale. These greens do quite well in the cold; however, a layer of Reemay will protect them when the temperatures start to dip below freezing next week. There are greens in the hoop houses too, so we’ll have fresh greens into December when the ground would be otherwise frozen!
Winter squash and onions are on sale again, through November 16.
- 30% off winter squash when you buy 30 pounds or more
- 30% off onions when you buy 20 pounds or more
If you’re interested in buying large quantities of another vegetable, contact Mayah at email@example.com for bulk pricing.
A Substitute for Pie Pumpkin
Blue Hubbard Squash is the vegetable of the week, and it’s 15% off this Friday through Sunday. This variety of winter squash has a subtle sweet and nutty flavor and creamy consistency.
Cut it in half, roast it, and then top with butter and maple syrup or brown sugar, or mash it with butter and seasoning before serving. For dessert, make a pie — Blue Hubbards are a great substitute for pumpkin!
Let us help you out this Thanksgiving! We’ve finalized our menu and are taking special orders. Here are just a few of the things we’re offering this year:
- Heirloom Apple Pie with Flaky Brisee Crust and Crumble Topping
- Carrots Glazed with Maple Syrup
- Roasted Fall Vegetables with Parsley and Balsamic Dressing
- Lemon Dijon Salad Dressing
Make sure to place your order by Sunday, November 17.
Making Fire Cider
This spicy vinegar-based tonic helps to ward off bad bugs during cold and flu season. Join us on Wednesday, November 20 and learn how to make your own! Meredith will teach you a little history and how it works, while guiding you through the process of making a small batch to bring home. The $25 class fee includes ingredients and supplies.
Thank you to everyone who came out this week to say “see you later” in the Hello Café! It’s been another wonderful season, and we’re looking forward to seeing you throughout the rest of the fall in the farmstand. Through mid-December, we’ll have hot drinks and baked goods, including cider doughnuts on Saturday and Sunday mornings.
Hope to see you at the farm this weekend!
––From all of us
November 1: Fall hours begin! Hello Café closed for the season. Farmstand open, 12–6 pm.
November 2: Farmstand open, 10-3.
November 3: Farmstand open, 10-3.
November 11: Cooking for Middle Schoolers begins, 3:30–5:15 pm. [Register]
November 20: Fire Cider Workshop, 5:45-7:15 pm. [Register]
November 25-29: Special Hours for Thanksgiving Week.