Large and Hardy..Good For a Few Meals...Nikola Chinese Cabbage
Hello from Arugula's Star Farm,
We are going to keep the New Annoncement posted in the weekly e-mail for the next couple weeks just to help remind everyone.
If you need a reminder of how the On-Farm pick-ups work or if you need to remember how to order please click here to read about On-Farm pick-ups.
**Remember... you can only order by phone 931-682-3314 or fax 931-682-9175 **
**Please call in or fax orders this week by Thursday evening, as harvesting starts early on Friday**
Announcement... PLEASE READ... As we are moving into the cool Fall time of the year we have decided to permanently change the way pick-ups work here at the farm. In the past, the selling season has ended around the first of November, but this year we are going to extend on-farm pick-ups until there is really nothing surving still in the garden. Generally, items can hang on really well till January, depending on the extremes of the cold weather. Picking day, most normally, for the rest of the year will occur on Friday mornings. Therefore, produce will be ready and placed at the ROCKET from 1:00pm on Fridays and will be available there all weekend, through Sunday. This will give everyone a very large window of time to be able to swing by and pick-up. This allows everyone to not have to abide to a 1 hour specific pick up time and it also keeps us from having to make alternative arrangements when the Thursday 1 hour pickup time does not work for the customer. We really appreciate the couple handfuls of people that have picked up this year and hope this can be beneficial to you all.
Available Organic Items for Friday November 4th through Sunday 6th On-Farm Rocket pick-ups:
All items are always on a first order first serve basis.
We did try the Cardoons this week and they are fairly similar to the way that they are so described...tasting like a cross between artichoke, celery, and salsify, this interesting vegetable is very popular in France, Italy, and Spain. One only eats the stem as the outer green leafy part should be composted. The stalk resembles a giant bunch of wide flat celery. To prepare cut the inner ribs into the size indicated by a recipe and soaked in acidulated water to prevent browning. Cardoons can be boiled, braised, or baked. Pre-cooking in boiling to simmering water for about 30 minutes is helpful before using in any recipe. We had them after slow simmering in water for 45minutes to 1 hour, after bringing to a boil. To get their true flavor we just had then with a thick saucy sautee of chopped leek, bell pepper, and celery with olive oil, white wine vinegar and salt and pepper. They are very reminiscent to artichokes with a slightly bitter spin.
We said goodbye to the tomatoes finally with the 2-3 nights of 27 degree temperatures. The Mikola Butterhead might show a slight bit of tip burn now as well. The Dottenfelder cabbage plants and the Broccoli Plants are getting larger day by day as we speak.
Desiree light pink skinned yellow fleshed Potatoes Bulk 1 lb = $3.00
Purple Viking Potatoes Bulk l lb = $3.00
All Blue Potatoes Bulk l lb = $3.00
(Can request either Large or Med/Small Potatoes)
French Sorrel Bulk 1/4 lb = $2.50
Mikola Red Butterhead Lettuce Head = $2.00
Rainbow Swiss Chard Bulk 3/4 lb = $3.00
Russian Kale Bulk l lb = $3.00
Rouquetta Arugula Bulk 1/2 lb = $3.00
Cardoon Stems Bunch = $3.00
Pink Beauty & Rudolf Radish Bunch = $2.50
Ester Cook & King Richard Leeks Bunch = $3.00
Joan Rutabaga young Greens Bulk 1 lb = $3.00
Young Beet Greens Bulk 1/2 lb = $4.00
Young Collard Greens Bulk 3/4 lb = $3.00
Broccoli Raab Large Leaf Greens Bunch = $3.00
Chinese Nikola Cabbage Head Bulk Head = $1.50 lb
Salad Burnett Leafy Herb Bulk 1/8 lb = $2.00
Very Young Celery Bunch (wonderful flavor, just not huge stalk yet) Bunch = $3.00
Leaf Lettuce & Spinach Leaf Mix Bulk 1/2 lb = $4.50
Marigold Bouquet Bunch = $3.00
Spaghetti Winter Squash Bulk 1 lb = $1.50
Waltham Butternut Winter Squash Bulk 1 lb = $1.50