October 3, 2024: Fall has Entered the Chat
What We're Bringing to the Farmers Market 🥬 Recipe Share 🥘 Signs of the Season 🍁 Boos Fest & Fall Market 🌾 Fall Fest
Saturday, October 5 at the Market
This Saturday is looking to be the quintessential Saturday farmers market weather.
The kind that, if Stars Hollow had a farmers market, Lorelai & Rory would be there, arm & arm with their sweaters, drinking a Luke’s coffee. Babette would be carrying a large wicker basket filled to the brim with turnips, raving about how sexy they are to Miss Patty. And Kirk would have a stand with some quirky stuff - maybe it’s his “daily shirt” line or maybe it’s jam curated from fruits he foraged.
If you were not a teen girl in the early 2000s, I apologize for that digression. Bottom line: The weather is going to be beautiful. Wear your cozy sweater and bring your reusable bag to grab some of these pesticide-free goodies this Saturday from 9am-1pm in Academy Park. ⤵️
Lettuce Mix
Salad Mix (lettuce, Asian spinach, baby kale, baby beet greens)
Fall Salad Mix (lettuce, baby kale, baby mustard greens, baby arugula, baby beet greens, dandelion greens)
Arugula
Microgreens (sunflower sprouts, pea shoots)
Dino Kale
Curly Kale
Rainbow Chard
Collard Greens
Cured Ailsa Craig Onions - mild & sweet yellow onions - 🆕 sold in 5 pound bags & individually
Chesnok Red Garlic
Salad Radishes
Scarlet Turnips & Purple Top Turnips
Hot Peppers (banana peppers, Anaheim, jalapeños) & Sweet Peppers (shishito, purple bell)
Roma Beans (aka: Italian Beans, Roman Beans, Flat Beans)
Royal Purple Snap Peas
Leeks
You’ll also see on our table ⤵️
spray-free flower bouquets
🆕 Organic Oat Cake with Apple & Pear Butter
Eden Valley Creamery Organic Cheese Wedges & Cheese Curds
🆕 Eden Valley Creamery Caramel (made with their organic whey)
Homemade Jams & Jellies - this week’s featured flavor: Pear Butter, made with pears from Senek Farm
Organic Sourdough Granola - made with 100% organic ingredients, local and organic maple syrup, & our farmstead sourdough culture
Pumpkin - with organic pepitas, sunflower kernels, & chia seeds
Apple Cinnamon - with our farm’s dried heirloom, spray-free apple slices
Coconut Currant Turmeric - with organic unsweetened shredded coconut and currants
Don’t forget! We now stock the cooler at Shenandoah Acres Farm Market with bags of our farm’s salad mixes every week. Perfect for when you need another bag of salad mix mid-week! Shenandoah Acres Farm Market is located at 3140 Ransomville Road and is a self-serve market, accepting cash or Venmo. Our salad mixes are $5.
Recipe Share
Kale Soup (50 minutes)
¼ cup extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped
1 medium carrot, chopped
2 celery ribs, chopped
2 garlic cloves, chopped
1 tablespoon chopped fresh rosemary
1 teaspoon sea salt, plus more to taste
½ teaspoon dried thyme
Freshly ground black pepper
4½ cups cooked white beans, drained and rinsed
4 cups vegetable broth
6 cups chopped kale leaves
2 tablespoons fresh lemon juice
Directions:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, garlic, rosemary, salt, thyme, and several grinds of pepper. Cook for 8 minutes, stirring occasionally, or until softened. Add the beans and broth. Simmer for 20 minutes.
Transfer half the soup to a blender and blend until smooth. Stir the puree back into the pot and add the kale and lemon juice. Cook, stirring, until the kale is wilted, about 5 minutes. If the soup is too thick, stir in water, ½ cup at a time, until it reaches your desired consistency. Season to taste (I usually add another ¼ teaspoon salt at this point) and serve with a drizzle of olive oil, croutons, and fresh parsley for garnish.
Signs of the Season
This week has been markedly cooler & less humid and my crockpot recipes are really calling to me. The red wing blackbirds have returned to the farm, their trill filling my ears as I plant (likely) the last round of spinach and lettuce for the November and December markets. The bees are soaking up the last of the pollen on my zinnias and in the native asters that populate the uncultivated spaces on the farm. I’m anxiously refreshing my weather feed to see when a frost is expected - I have blankets of insulating row cover and hoops ready tuck in my fall crops to keep them warm. The last of the string beans, roma beans, eggplant and tomatoes have been harvested.
What are you noticing about the changing of the season, now that fall has officially arrived? If you aren’t sure where to start, use the list below. This can also be a fun, seasonal “scavenger hunt” for your kiddos too.
BoosFest & Fall Market: October 13
Join us on October 13 for the BoosFest & Fall Market at Wandering Gypsy Brewing Company, from 10am-2pm in Ransomville.
There will be over 20 small business vendors, live music with Cameron Markott from 12-3 in the beer garden, chowder, seasonal beers - Oktoberfest beer (Prost Malone) & their newest New England IPA (Past Life), and free fall crafts for kids & adults.
They are also hosting a non-Perishable food drive to support the John Fiore Foundation Free Pantry.
Fall Festival at the Lewiston Artisan Farmers Market: October 12
To celebrate the end of the outdoor farmers market season, join us next Saturday October 12 in Academy Park for the Fall Festival.
We’ll be there with our typical veggies & such, alongside some festival specials. More details on what we are bringing will be shared next week.
Resource Corner
