This Week at the Farm: KNF, Wreath Making, Workshops
It sure is quiet on the farm this week without daily visits from our wonderful customers! While the farmstand is closed during most of the week, we’re ready to open our doors at noon on Friday.
The production crew continues cleanup and preparation for winter, while also harvesting and washing fresh greens. Dried flowers from the summer are being turned into beautiful centerpieces and wreaths for sale in the farmstand.
The kitchen is bustling as we make lots of good food for the weekend and dinners for almost 60 Friday Night Dinner CSA members. And we’re gathering ingredients for the Cooking for Middle Schoolers 6-week session, now starting on November 18—there’s still space to register!
Special Orders for Thanksgiving!
We’re open Thanksgiving week this year and will have a limited quantities of some Thanksgiving baked treats and sides for sale in the farmstand. For a wider variety of desserts and sides, order in advance from our Special Order Thanksgiving Menu! Place your order before noon on Sunday, November 17 and pick it up during our special hours before the holiday from November 25–27.
Korean Natural Farming
As the season winds down, we have a bit more time for learning and reflection. On Wednesday, our Research & Development Team showed us videos about Korean Natural Farming and IMOs (Indigenous Microorganisms). We then ventured out to one of our hoop houses for a hands-on activity where we made our own IMO mixture.
Learn How to Make Dried Wreaths
Speaking of learning, we’re expanding our education programming to include adult workshops. The Fire Cider Workshop sold out quickly, so we added a new adult workshop to our lineup: Dried Wreath Making! On Saturday, November 23 from 10:00 to 12:00, get crafty with Marnie and learn how to make dried wreaths. We will provide all of the materials, and encourage you to bring your own treasures to add your own personal touch.
Veg of the Week & Other Sales!
Radishes (daikon, red, and watermelon) are the vegetable of the week and are 15% off through Sunday! Quick pickle them and add them to your tacos, or fry them in butter and serve them with eggs and toast for a delicious, savory breakfast.
Also on sale this week:
- Gilfeather and purple top turnips are 15% off
- Winter squash are 30% off when you buy 30 pounds or more
- Onions are 30% off when you buy 20 pounds or more
Wondering how to store larger quantities? Check out our storage tips for onions and winter squash.
The farmstand is so warm and cozy in the fall, and a perfect escape from the cold, dreary weather. Come visit us and stock up on healthy, certified organic greens and veggies.
See you at the farm!
––From all of us
November 8: Fall hours; Farmstand open, 12–6 pm.
November 9: Fall hours; Farmstand open, 10–3.
November 10: Fall hours; Farmstand open, 10–3.
November 18: Cooking for Middle Schoolers begins, 3:30–5:15 pm. [Register]
November 23: Dried Wreath Making Workshop, 10–12. [Register]
November 25-29: Special Hours for Thanksgiving Week.