Turnip the Beet!
Today, we delivered the last two Salad Club and Just Salad shares of the season. What a great season it has been! Once again, we want to thank you all from the bottom of our hearts for being part of it.
But we’re still growing!
Last week, we officially finished one of our high tunnels and planted it with almost 1,000 heads of the lettuce that goes into our salad mix! We made it through September without a frost, but we’re ready for the potential frost this week. Bring it on! Our greens will actually continue to get sweeter as the temperatures drop because they build up sugars that act as a natural antifreeze. Pretty cool, right?
St. John Produce should be open for a few more weeks, but we’ve also officially secured one new pickup location and are working on another in Defiance.
We’re so excited to be working with Jacob’s Meats! They are now listed as a pickup location on our website. Pickup will be available from 12pm–5pm Thursday and Friday and 9am–12pm Saturday. We’ll keep you posted as things develop and as we finalize additional winter pickup options.
Please place your orders by Tuesday at 5pm for pickup later this week.
You can shop the online store here:
www.thatonefarmerguy.com/onlinestore
This Week on the Farm
This week, we’re especially excited about red turnips. These little beauties have a juicy, mild root with a slightly sweet, peppery flavor. They’re delicious raw. Just slice them thin for salads, sandwiches, or snacking. They’re also delicious roasted, which brings out their natural sweetness.
One of our wonderful weekly customers tried the turnips last week and shared how she prepared them. She sliced the turnips and some onion and sautéed them on the stove with avocado oil. We love hearing how you’re using the produce!
What Did the Farmers Do With Their Produce?
We thought we’d share what was happening in our own kitchen this week.
We grabbed a few bunches of White Russian kale, destemmed it, and stored it in a container in the fridge. We’re planning to braise it with pork, onions, and beans and serve it as a side dish with dinner tomorrow.
For lunch, we sautéed turnips, Tropea onions, and garlic in butter. While those were cooking down, we blanched some green beans and boiled chicken and cheese ravioli. At the end, we tossed the ravioli and green beans in with the turnips and garnished everything with fresh parsley.
It was a lot of different flavors in one dish, but we loved how vibrant and fresh everything was. That’s one of our favorite things about this time of year. You can walk into the kitchen with a handful of vegetables from the farm and somehow end up with dinner.
Will There Be Salad Mix?
We’re going to take a look at the lettuce tomorrow and decide if it’s ready to harvest. If it is, we’ll add salad mix to the online store!
Keep an eye on our social media to see whether it makes its way into the online store, gets stocked at St. John Produce, or heads to market with us.
We still have plenty of goodies in the online store, including your everyday staples, fresh herbs, hearty greens, fall squashes, arugula, roots for roasting, and green onions to ramp up just about any dish.
And We’re Still Moving!
Our goal right now is to get plastic on the remaining tunnels and lay down more landscape fabric, all while keeping up with harvesting, cultivating, seeding, and marketing. There’s always something to do around here!
Salad Club may be finished for the season, but the farm certainly isn’t. We’re looking forward to filling these tunnels, growing into the colder months, and keeping fresh produce available for you as long as we can.
Thank you for sticking with us through another season and for continuing to support our farm. We hope you’ll keep following along, stopping by the markets, visiting our pickup locations, and checking the online store as we make our way into fall and winter.
There’s still plenty growing around her, and we can’t wait to share it with you.
With greens and gratitude,
Matt and Allie