First Frost!

We had our first frost this week. We’ve been busy cleaning up the fields, protecting crops again the frost, and harvesting away! Fall’s bounty is really starting to roll in.

scenes from the farm: Phoenix picking hot peppers, happy radishes, Natalie’s gorgeous flowers.

the share:

Salad mix

special mix bunches

kale

tatsoi

parsley

fennel

daikon

sweet peppers

eggplant

shishito

watermelon radish

escarole

kohlrabi

dandelion

broccoli raab

cabbage

onions

garlic

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recipe of the week:

fennel, orange, and cabbage slaw

ingredients

  • 6 cups shredded cabbage

  • 2 medium oranges, peeled and segmented

  • 1 large fennel bulb, thinly sliced

  • 1/4 cup chopped Italian parsley

  • 1/2 cup mayonnaise

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon spicy brown mustard

  • 2 teaspoons brown sugar

  • Fresh cracked black pepper, to taste

  • 1/2 cup sliced almonds

how to make it

Step 1    

In a large bowl, combine the cabbage, oranges, fennel, and parsley.

Step 2    

In another bowl, whisk together the mayonnaise, apple cider vinegar, Worcestershire sauce, mustard, brown sugar, and pepper.

Step 3    

Pour the dressing over the cabbage mixture and toss to coat. Chill and garnish with the almonds just before serving.