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Garlic Planted and CSA Feedback

Happy November Everyone,

We are happy to report that we finished tucking 4,000 cloves of garlic into the ground yesterday; a promise of life and veggies again next year! They will snuggle in tight all winter, growing their roots down strong and emerge bright and green come spring (much like humans I think!) See picture below of our garlic plot.

If you were a CSA member this year please take a few minutes to fill out our CSA Survey. This helps us reflect on the season, plan for next year and gives you a chance to let us know how the season went for you. Let us know your thoughts. Thank you all for a wonderful season and for supporting our little farm.

4,000 garlic cloves all tucked in for winter.

Bulk Purchasing

We have onions left for bulk purchase. Order 10lbs or more and get our wholesale price ($1.25/lb). Place your order today! Pickup at the farm and options for storage in the Root Cellar if you live at Nubanusit Neighborhood. Send us an email to order.

Onion Soup

As most of you know one of the last things we are left with here at the farm is onions. SO many onions. Grab some from our bulk sale (see above) and make this delicious onion soup. It is so comforting with a piece of toasted cheesy toast. I highly recommend.

Onion Soup (Adapted from the New York Times) 4lbs onions 2-4 small heads fennel 2 large or 4 small leeks 4 cloves garlic 1 ounce shiitake mushrooms Olive oil 4 TBS unsalted butter 2 cups chicken or vegetable stock 2 TBS all purpose flour (I used gluten free) 1 cup dry white wine or any type of vinegar 2 fresh thyme sprigs 1 bay leaf Good quality bread Grated cheese of your choice (I used Asiago)

Melt butter in a large soup pot and stir in olive oil and onions. Once they start to caramelize add salt and pepper. Add fennel and leeks and continue stirring. Once they start to brown add mushrooms, wine, thyme sprigs, flour and bay leaf. Pour in stock ad bring to a boil. Add 1 cup more water if it seems thick. Let simmer for as long as you have time for (at least 30 mins) to let the soup get thick and flavorful. Serve with toasted bread and melted cheese (we melted cheese on the bread in the oven for 5 minutes). Enjoy!

See you next year! We are off to tuck the farm in, go on some adventures in Peru and rest.

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