Tuesday, October 16, 2018

October 16th and 19th

Sunday our friend and owner/chef from Flux came over with his beautiful family to carve one of our monster pumpkins!  We enjoyed a glorious fall day sipping cider, cracking walnuts and playing with Simon and the cats.  It's been so much fun having their new restaurant in town, try it out if you haven't.  Like me, Jason loves what he does and it shows in his work!! 

Well here it is, the last pick up week for summer shares.  I know it sounds cliche, but this year REALLY DID fly by.  With the first frost just coming a few days ago, my head is still in September.  When I realize the actual date, I start to panic a bit because we still have loads to do and tons of vegetables to bring in for the winter!!  We hope you enjoyed your summer share as much as we enjoyed growing it for you.  Please spread the good word about Little Ridge Farm and we hope to see you as a part of the LRF community for many years to come!!!

And Order your turkey!!  These fabulous guys will be ready this Saturday the 20th, we have a few left, don't miss out on happily raised meat!!

And finally and MASSIVELY HUGE THANK YOU to my valued employee and friend, Jean.  She has been invaluable on this farm; many hours logged sweating, freezing, getting wet and muddy, laughing, talking and well down right working hard!!!  She has been my constant, never complaining, always moving, my get up and go when I am exhausted.  Plus she comes with a husband, Dave, who has been equally sucked into the farm volunteering, even working in her stead for a short stint when she was injured (!) and farm/animal sitting allowing myself and Zach to have breaks away and vacations.  How will I replace her?!?!?  She is irreplaceable!!!  Jean you are much appreciated and will be missed.

This Week's Bounty: lettuce, pac choi, kale, cabbage, fennel, potato, carrot, beet, pepper, eggplant, tomato, winter squash, leeks, onions, garlic!!!

Tuesday, October 9, 2018

October 9th and 12th

Culture of Food

We just ate and danced our way through New Orleans and loved every second.  Although we ate more than usual, we still did not get to try everything, the amount of classically cultural food in this town is over the top!  Cajun, creole, soul food...  Above is one of our favorite brunch spots, The Ruby Slipper.  Fried chicken in pork tasso sauce, candied bacon, bbq shrimp, braised pork and poached eggs all over buttermilk biscuits. 

Loads of warm water oysters.  These were good shots of vitality after late nights of dancing.

Black eyed peas and gravy with a side of collard greens.

My favorite meal; etouffee and gumbo at Coop's Place

A fancier fare: Pork tasso stuffed shrimp over okra and hot pepper jelly.

We didn't indulge in beneighs this time, but I had an awesome homemade chocolate ice cream.  And of course a few late night hot dogs at Dat Dog, fried green tomatoes and chicory coffee.

We just got in last night, so I am a little over stuffed and over tired still but I think this is what will be this week's bounty:
lettuce, pac choi, broccoli, radish, hot peppers, onion, garlic, radish, tomato, delicata squash, pumpkin.....

Monday, October 1, 2018

October 2nd and 5th

Happiness Is...

when your peppers smile right back at you...

when your help is awesome and they love what they're doing...

when your crop is plentiful...

when the bees still have flowers to flit through in October!

Hope you're finding your happiness.

This Week's Bounty: lettuce (I think), hakurei turnip, radish, celery, fennel, eggplant, pepper, cabbage, potato, onion, tomato, edemame, cilantro