October

"Autumn is the mellower season, and what we lose in flowers we more than gain in fruits." 
-Samuel Butler

As we weed the last of the weeds, we start to look to the long harvest list of the fall. One bed at a time we'll bring in, wash, bag, label and stack for the winter. October is time to bring the bounty. 

Scenes from the farm: perfect spinach beds with farmer shadow, watermelon radish and purple daikon for storage, field scenes, Duma-dog wears a farm hat.

The Share:

arugula 

specialty greens

salad mix

head lettuce

kale

escarole

curly endive

radish

beets

potatoes

kohlrabi

spinach

winter squash

onions

garlic

cilantro

dill 

parsley

sweet peppers

hot peppers

eggplant

cherry tomatoes

baby tatsoi

Recipe of the Week:

Farmer Kat's Famous Endive Salad

Ingredients:

1 head endive

R2R specialty greens mix

4 tablespoons olive oil

1 teaspoon salt

Black pepper

Optional: apple, radish, hakurei slices for crunch

Dressing:

1 stalk scallion

2 cloves garlic

1 teaspoon fresh ginger

Juice from half a lemon or 1 tablespoon apple cider vinegar

2 teaspoon Dijon mustard

1/4 cup olive oil

Cut a head of endive in half and spread both halves out on a sheet pan with oil and salt and pepper. Roast at 350 degrees for a few minutes or until wilted and a little crispy on the edges. In a large bowl, put a handful of R2R Specialty Greens mix. Cut endive after cooked and add to bowl.

Cut up and add apples, hakurei turnips or radishes for crispy bite. 

For the dressing: Combine olive oil, lemon juice or apple cider vinegar, chopped scallion, chopped garlic, ginger and mustard. Add salt and pepper to taste.