It is hard to believe that it is November. Such incredible weather but welcomed for the long days of cleaning up and closing down the farm for the winter months.
We are open (and still peeling those pears). We still have our winter squashes, kale, wonderful spinach, carrots, beets, Brussel sprouts, sorrel and herbs--and pears . Our soups today are carrot ginger and pasta e fagioli (pasta and beans). I have also made a Moroccan stew with butternut squash and carrots served over quinoa (little spicy). We have muffins, pumpkin bread, cookies, English Muffin and Whole Wheat Honey Bread, and of course our quiches. 11-4 if you are coming by.