What's in the box?

Onions
curly kale
broccoli
bell peppers
salad mix
salad turnips
red romaine hearts
carrots
Kennebec potatoes
Butternut squash
storage cabbage

Notes on the box.

Remove tops from carrots and salad turnips before storing in a plastic bag in your fridge. Turnip tops are edible.

Onions, garlic, squash, and potatoes should not be stored in the fridge. Potatoes should be stored in a dark place (a paper bag works well) and ideal temp is 45-55 degrees, but room temperature is fine, too.

The storage cabbage is great for sauerkraut or kimchi. It will store for at least a couple months in your fridge.

Greens and broccoli should all be stored in a plastic bag in your fridge.

Recipes.

Autumn Miso Peanut Soup with Butternut and Kale

Saute 1 diced onion, 1 peeled, seeded, and cubed butternut squash, some minced ginger, and minced garlic in oil or fat of your choice until onions are translucent. Add a pint or more of chicken or vegetable stock, cover, and reduce heat and steam until squash is tender. Stir in one bunch of de-stemmed chopped kale (or bok choi, chard, or broccoli). Cook until greens are wilted and turn heat to low. Add a few spashes of soy sauce. In a seperate bowl, mix a big glob of peanut butter and 2 Tbsp. Miso with very hot water until miso and peanut butter are dissolved. Mix peanut butter, miso with vegetable soup. Add more liquid if the soup seems too thick. Serve over brown rice or soba noodles.

Six Ingredient Potato Sausage Kale Pie

Squash and Chickpea Moroccan Stew

One Pot Cabbage Casserole

Miso Broccoli Sweet Potato Bowl (substitute squash for sweet potato)

Cheese shares.

Two cheeses this week. The cheese with the little bit of tape with grass on it is a Gouda type made in early May when the cows were eating a rye cover crop. The other cheese with the diamonds on the tape is a tomme type that is 3 months old.

On the farm.

The weather has been feeling like December in Texas out here. Not to cold and very humid. It's a bit disconcerting, but it's kind of nice to not be harvesting with frozen fingers. The 2016 garlic has been planted and mulched. Our crew is now just Josh and Haley and Rachel for harvesting and packing these last few boxes and milking the cows and taking care of the chickens. The pigs and lamb have all been brought into the butcher. Cheese is still being made since the cows are still on pasture. It's been an outstanding year for grazing! Other than that, it's pretty quiet on the farm, but still busy.

Just a reminder, if you haven't signed up for a Foxtail Farm Winter Share, we highly suggest you check it out! And if you have signed up, we are excited to be offering an optional cheese addition to their Winter Share. The grassy cheese will be a nice reminder of warmer days and will help to warm you up(along with a glass of wine) during the cold days ahead!