This week in the pack we are emphasizing the traditional thanksgiving meal. We expect to have pears; buttercup squash; carrots; turnip or daikon radish; leeks; potatoes; chard or kale; tomatoes; sweet peppers; garlic; herbs; and eggs.
As the fall weather gets colder, the warm weather delights like tomatoes and basil fade away and the cold season crops come into their own.
Over the these last seven weeks of the produce pack, you can expect to see Bok choy, brussles sprouts, parsnip, daikon, a variety of winter squashes, shallots, lots of leeks and hopefully a nice wave of baby salad and cooking greens from the hoop houses towards the very end of the season.
Thanksgiving is my favourite holiday. I like getting into gratitude! We are feeling very thankful for everyone connected to this farm — customers; workers; family; and neighbours. Thank you!
We are lifting two special women in prayer this week as they are both having cancer surgery. David’s mom, Hannah and Stephanie, who works here. We are thankful for the doctors and nurses who are taking care of them.
I hope you enjoy the photos from this week. We will see you very soon!
Jen, David, Bruce, Stephanie, and Cassie
One thought on “Week 21: Giving Thanks”
Lovely blog Jens! So far can’t get an organic turkey….ordered ones are all being delivered on Saturday. But we haven’t given up yet. Maybe Getaway Farms. We’re sending our best vibes and prayers for Hanna! LOVE, mom