Now that things have finally dried out, we got back into the fields and started tilling rows again. The zucchini and cherry tomatoes—honestly the best-performing plants we’ve ever had—were finally torn out to make room for winter crops. Our willow-water rooting experiment is still trucking along… no roots yet, but we’re hoping to see something in the next week or two.
The rain followed by warm sunny days woke up every weed imaginable, so we’ve been stirrup-hoeing down the middle of planted rows, flame-weeding the bare ones, and mulching around the fruit trees like crazy. Today, we also ripped out the last of the pie pumpkin volunteers, peas, beans, buckwheat, and the ornamental corn that formed a useful cover crop.
It was a short work week, and honestly, we’re all ready for the holiday—good food, a little rest, and time with family. The farm will still be here when we come back, weeds and all.
Farm Dog Update: Chloe
Chloe has dramatically improved after spending several days inside with us, eating soft-boiled chicken and rice, and being snuggled by the kids. She slept well, though she had a hard time turning off the instinct to protect the farm, and became restless when hearing foxes outside in the middle of the night.
What’s Inside?
Check out what’s inside this week’s box, discover the value of the items and how to keep them fresh, and see our curated recipe using items in this week’s harvest!
Essentials Box
Cost: $18 | Retail Value: $28 | You Save: $10
- Arugula (8oz) $5
- Green Onion (1 bu) $4
- Rainbow Carrots (1lb) $4
- Butternut Squash (2lbs) $5
- Tokyo Turnip (1 bu) $5
- Navel Oranges (1lb) $5
Original Box
Cost: $30 | Retail Value: $44 | You Save: $14
- Essentials Box, plus:
- Dill (3oz) $3
- Green Bell Pepper (1lb) $4
- Cauliflower (1lb) $4
- Navel Oranges (1lb) $5
Hearty Box
Cost: $42 | Retail Value: $55.00 | You Save: $13.00
- Original Box, plus:
- Red Onion (1lb) $3
- Lettuce Mix (8oz) $5
- Heirloom Tomatoes (1lb) $5
Values are based on farm stand and regional farmers market pricing for comparable produce.
Know Your Veg: Tokyo Turnips
These little white globe turnips—also called Hakurei or Tokyo turnips—are one of the sweetest, most tender roots we’ve grown. Unlike the strong, earthy flavor of traditional turnips, Tokyo turnips are mild, crisp, and almost fruity when raw, with a melt-in-your-mouth texture when roasted or sautéed.
They’re versatile, too: slice them into salads, roast them whole with butter and herbs, add the bulbs to veggie-forward soups, sauté the bulbs with their greens, or quick-pickle them for a bright snack. And don’t toss those tops—the greens are completely edible and delicious sautéed like spinach or stirred into soups.
Think of them as the turnip for people who think they don’t like turnips.
For full details on this week’s harvest list, including a recipe for Raw Broccoli and Arugula Salad, storage tips, most popular FAQs, and partner farms, you can view the complete newsletter at the link below.
