No Saturday Market but talking Thanksgiving 🦃
News from the Farm 🦃 Pre-Order Thanksgiving Bundles 🌬 Recipe Share 💫 Sneak Peak for November 9
What I’ve been up to on the Farm
planting garlic & covering it with mulch
digging holes for narcissus bulbs for spring bouquets
experiencing the first frost on October 17 (and then about 5 more times since)
covering our greens & root veggies for November & December markets in insulating white row covers to keep them safe from freezing temperatures
wrapping up the 3rd season of our Community Supported Agriculture (CSA) shares
cutting down plants & mulching beds
organizing & building shelves in my storage shed
clearing out brush & trees in the area where (hopefully) a future high tunnel will go
pulling out irrigation
separating & transplanting perennial herbs & flowers into new beds
ordering berries, fruit trees, and perennial flowers for the spring
harvesting & processing English walnuts
raking leaves from my backyard to bring to the farm to mulch beds
listening to many podcasts, including Svarfdaela Saga, Witch, & One Bite is Everything
Pre-Order Thanksgiving Bundles
Thanksgiving is 4 weeks away - let me help you make planning a lovely meal with your family a little easier.
I'm offering 3 Thanksgiving Bundles that are available Pre-Order ONLY. Pick up of these orders will be on Saturday, November 9, 9am-1pm at the Lewiston Artisan Farmers Market at 505 Cayuga Street.
👉🏻 Pre-Order by Monday, November 4 (or until I’m sold out) on this form.
#1 Cheese Board
🍑 8oz. jar of our artisan jam (your choice of flavor)
🌰 Quart of spray-free, in-shell English walnuts
🍎 Quart of spray-free heirloom apples
🧀 2 wedges of organic Eden Valley Creamery cheese (your choice of flavor)
🥄 6oz jar of Eden Valley Creamery caramel sauce
#2 Thanksgiving Dinner
🥔 5 pounds of spray-free, yellow potatoes
🧅 3 pounds of spray-free, yellow onions
🧄 1/4 pound of spray-free garlic
🧡 4 mid-size butternut squash
🌱 3oz jar of culinary herb Celtic sea salt (your choice of flavor)
#3 Hostess Gift
💐 Dried flower bouquet
🧂 3oz jar of culinary herbal cane sugar (your choice of flavor)
Recipe Share
Oven Roasted Fennel and Potatoes (55 minutes)
4 medium potatoes (sliced into 1/4 inch slices)
1 fennel bulb (sliced into 1/2 inch wedges (see note))
2 tablespoons of olive oil (plus more for drizzling)
1 teaspoon chopped fresh rosemary (extra springs to nestle between veggies)
1 teaspoon fresh thyme (extra springs to nestle between veggies)
salt and pepper (to your taste)
Directions:
Preheat the oven to 425 degrees F.
Line a large baking sheet with parchment paper and set aside.
Place the sliced potatoes and sliced fennel in a large bowl.
Add the 2 tablespoons of olive oil, rosemary, thyme, salt and pepper to the vegetables.
Toss to combine and then spread them out in one single layer onto the prepared baking sheet.
Tuck in a few extra sprigs of rosemary and thyme and drizzle with a teeny bit more olive oil.
Roast the vegetables in the preheated oven for about 40 minutes or just until the potatoes are crispy and the fennel is tender with a rich golden brown color.
Serve while still warm.
Sneak Peak: Thanksgiving Savings at the November 9 Market
Since there is only one indoor, winter market before Thanksgiving, I wanted to offer our customers some ways to shop & save with us for the holiday.
I’m in the midst of finalizing our offerings, but below are some I’ve already nailed down for next Saturday. Stay tuned for next week when I share the full list on savings!
Hope to see you on November 9 from 9am-1pm at 505 Cayuga Street for the Lewiston Artisan Farmers Market!
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