This might be the craziest season as food company and a farm. We are gearing up for the Thanksgiving holiday and please pay attention to your inboxes for information with regards to the holiday menus and delivery dates.
During the weeks leading up to Thanksgiving we will be planning for your orders. For the last 23 years we have been providing a holiday box with all the traditional fixings and at the same time still offering our regular boxes and add-ons. We are here to help you plan and prepare for your Thanksgiving.
The other change is EVERYONE is going to get their deliveries before Thanksgiving and it is going to be a little nutty as we cram 5 delivery days into 3. And PLANNING makes it all work. Which is why I mentioned checking your inboxes. We are sending out written and email order sheets and the sooner we get them back the smoother the Thanksgiving Holiday will be.
We also have a Food Bank Holiday box that we deliver to several area food banks the week before Thanksgiving. If you would like to help us feed the less fortunate this holiday season, you can purchase a box or 10 ? and we will make sure the food gets delivered to the local food banks. Thank you in advance for your giving, it truly embodies what a “box of good” means!
On the farm, we are busy reconfiguring our layout to be more efficient and grow more vegetables next year. We, also, just landed our Garlic seed for next year and will be busy getting it planted. We worked up the garlic beds a few weeks ago, but with COVID everything seems to be a little later shipping. But it is here, and the weather is favorable, so we are counting are blessings and being diligent!
We have also managed to sell through all of our winter squash for the season. Next year we will plant a little more and have it available through the Holidays. The same is true for our 2020 garlic, we just didn’t plant enough, and I am a little sad about that. Those are two of my favorite crops. Thankfully, we have deep relationships with other farms and can access their supply.
We are big roasted veggie fans at our home and serve them 2 or 3 times a week. Last week, I cut up the sweet potatoes, yams, yellow potatoes and a Delicata and Butternut squash. We didn’t season the squash, just halved it, cooked it at 425 cut side down for 45 minutes. It was so good, bursting with flavor. Normally we season our roasted veggies with garlic powder, salt and pepper with some olive oil, but that squash, Oh My Goodness, was heavenly.
As a farmer and produce person, nothing is more rewarding than growing, sourcing and delivering nutritious and flavorful food – I love that!
Bon Appetit,
-Tristan Klesick