Market plans, November 5

Joanna will be at market this Saturday with some good seasonal items. There won’t be many greens, as the lack of rain has effectively kept these from regrowing. We’ve had to pull our drip irrigation due to repeated freezes, and sprinklers can’t keep up. The plants are alive, and we hope will recover and regrow with potentially wetter conditions upcoming, but for now we’re not willing to harvest from them any more. Plus, at our last market two weekends ago, we hardly sold any greens (half pound collards, few pounds of lettuce, few pounds of baby braising mix, etc.) so we’re mostly reserving greens for restaurants at this point. Given that we finally recieved some decent rain Wednesday night (over an inch), with more in the forecast for next week, we expect the greens to recover and start growing again, just not in time for this market.

We’ll be hosting our last CSA tour of the year Saturday afternoon at 2pm. The CSA is currently about 60% full, and judging from the response to the first three events, could well be nearly full by the end of the weekend. If you’re considering it in the background, this would be a good time to let us know.


Napa cabbage: Juicy, tasty cabbages; they range from 3-7+ pounds each. We just love these for slaw, fresh kraut, stir fries, and more (but especially slaw). We can go through multiple heads a week, keeping a big bowl of slaw in the fridge. For more on using fresh fall cabbages, see this post from 2009; it notes that we hadn’t yet tried growing these for market sale. Now we have, there are lots, and they’re excellent. We charge a high price for these, but for fresh organic cabbage, they’re worth it.

Green tomatoes: Like greens, these sold poorly two week ago, despite being abundant and tasty. I wish more people experimented with all the ways to prepare and preserve green tomatoes; local foods will be most successful when customers use the abundances when they’re available (another reason we’re looking forward to CSA).

Garlic:  Some varieties are sold out, but there are good quantities of others. With our only remaining market being the weekend before Thanksgiving, this weekend would be a good time to stock up on some winter storage garlic.

Daikon radishes: A reasonably mild, long white radish. Works well for cooking or pickling, or slicing onto salads. Can have a bit of heat, though less so than many fall radishes, and gets sweet with cold weather.

Watermelon radishes: A pretty green radish with a red core that earns its name when sliced. A bit spicier than daikon, but still sweet enough for use on stronger salads. Also a good stir-fry radish.

Leeks: Several short, thick varieties that have a lot of volume and good flavor. One of our favorite fall/winter meals is potato-leek soup. These should be sliced and given a good wash, as we hilled them with soil to increase the white flesh.

Pumpkins/winter squash: We will have a small quantity of pie pumpkins and delicata squash. These are hard to grow organically, and we spent a lot of time squishing squash bug eggs and nymphs on these plants, so they won’t be cheap. The delicatas that we’ve been eating have been delicious. Sometimes winter squash need some assistance from sugar and spices to taste good, but not these delicatas. We’ve been eating them straight out of the oven without any additions, even salt.

Herbs: Parsley is available in abundance. We’ll also have thyme, oregano, tarragon, mint, and maybe some cilantro.

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