Cooler weather makes for crisp and delicious greens!
- The greens are flavorful and beautiful
- Winter squash is doing fabulously
- A new variety of winter squash this year honey boat delicate
- Coming to the end of the fresh flower season
- Read more…
Enjoy the flowers before they are gone!
The cooler weather is really making all the greens flavorful, crisp and delicious right now. Escarole - don't confuse it for romaine lettuce - is maybe the most beautiful that we have ever grown. We will have radicchio and chicory mix coming soon too, but the escarole is by far the winner in the race to grow big the fastest. Escarole is great cooked in the traditional Italian way, boiled and then sauted with white beans, olive oil and garlic, but there are a few more recipes below to give you some inspiration. Cory is really proud of this escarole, you would make him extremely happy if you took some home, then reported back on how you cooked it and how you liked it.
Our winter squash is also doing quite fabulously this year. Despite a very, very late planting date, we have had a nice late arrival of frost this fall that has allowed it all to mature. We still need to get the entire batch harvested, cured and stored for winter (we are still contemplating where will have enough room to store it all - but that's another matter). We have a new variety of squash this year - honeyboat delicata - and early reports are that it is amazing. I already love delicata as it's easy to cut and cook and you can eat it with the rind on. So I am excited for this new variety. If you try it, I would love to know how you like it.
I don't want to preemptively sound the alarm, but we are getting very, very close to the end of fresh flower season. We made some amazing bouquets this week, which really surprised me, because we had to scour the field and harvest basically every stem we could find. But then the bouquets came out with such a soft, warm fall-feeling palette and with a lot more unique combinations than usually happens when we use a recipe for bouquets. We still have dahlias and zinnias too, but they are dwindling quickly as many plants have been hit by frost. So, if you are feeling nostalgic about the flowers and want to enjoy them before they are gone - this is your week. Get to the market and buy yourself a bunch. And maybe a second one for a friend.
with love from your farmers,
Shanti & the Whipstone Crew
Radicchio, coming soon
Glorious greens, enjoying the beautiful fall days
Soft fall vibes
A new batch of carrots and watermelon radish greens
Ozette potato harvest, just a fraction
Hanging on to summer
The packing shed crew
WHAT'S FRESH THIS WEEK
spring salad mix
kale - lacinato and curly
carrots - orange and rainbow
winter squash: spaghetti, delicata, butternut, acorn
white decorative pumpkins
potatoes - fingerlings
onions - yellow and red
shishito and padrón peppers
green chiles : sugar, sahuaro, charger and ancho
hot chiles: serrano, jalapeño, santa fe
bell peppers, sweet Italian, lipstick and banana peppers
Herbs: chives, mint, thyme, sage, cilantro, and dill
Mason jar bouquets
WHERE TO FIND US
PRESCOTT FARMERS MARKET (summer hours) - Saturdays 7:30-noon. YRMC Miller Valley Lot, 900 Iron Springs Rd.
FLAGSTAFF COMMUNITY MARKET - due to COVID, we are not currently attending this market in 2020, hope to be back next year. But you can usually find our flowers at Los Reyes Farm booth.
FARM STAND - Open everyday sunup to sundown, self serve, honor system directions HERE