| Happy Thanksgiving We are thankful that you choose New Morning Farm to nourish you and your loved ones. You are also the key players that allow us to love and nourish our soils and farm ecosystem, to support our employees and to train organic vegetable growers. Thank you! The Thanksgiving celebration coincides with the end of our field season. This is the time of relief as the farm work slows down allowing time for other priorities. It's also a time when we can truly celebrate all the great work we have accomplished. Since April the team has transplanted over 200 plantings, and we've logged more than 900 harvests. And the best thing? We've been able to share the fruits (and vegetables) of our labor with you each week! This weekend we have the big Thanksgiving Markets. We are excited to bring plenty of Romanesco Cauliflower! It survived a week of lows in the teens, and yet it looks and tastes fantastic. We also have lots of herbs, ginger and turmeric. We have a good supply of all the traditional favorites on Saturday: white potatoes, sweet potatoes, pie pumpkins, butternut squash, onions, carrots, apples, etc. There will also be zillions of pies from Janie and Barb at 350 Bakery: pumpkin, apple, cran-apple, pecan, and homemade vegetarian mincemeat (Jim's favorite). We will not be at markets next weekend 11/30 and 12/01. We take a mini-vacation before returning to markets 12/7 and 12/8. When we do return, Saturday markets will open at 9:00am for our winter schedule. We will also have our first lettuce out of the tunnels after Thanksgiving. See you at Market, Jenni Above: The 2019 farm team. Thanksgiving is the official end of our main growing season and also when we say goodbye to many of our apprentices. We are thankful for all of their hard work and dedication to producing all of the vegetables! Despite the cold temperatures, we are still harvesting the last of the crops out of the fields including watermelon radishes, purple top turnips, romanesco cauliflower, parsley, brussel sprouts and chard! The crops in the high tunnels are sizing up nicely and will be ready for harvest soon. This tunnel has four beds of all different types of lettuce along with one row of white turnips. Shaved Brussel Sprout Salad A fresh winter salad with a crisp, baguette crouton, a vegetarian Caesar-style dressing, and topped with Shepherd's Delight cheese SEE THE RECIPE Mushroom Sage Toast Ricotta and sauteed shiitake and crimini mushrooms topped with butter-fried sage leaves make a great Thanksgiving appetizer SEE THE RECIPE Ginger Apple Sage Spritzer Enjoy this simple apple cider cocktail over Thanksgiving dinner! SEE THE RECIPE Beet Cranberry Relish A super simple and quick way to enjoy fresh cranberries SEE THE RECIPE This Week at Market Saturdays : Apples, Apple Cider, Applesauce, Beets, Brussel Sprouts, Bok Choy, Cabbage, Carrots, Celeriac, Chard, Romanesco Cauliflower, Cranberries, Dill, Dried Fruit, Dried Flowers, Garlic, Ginger, Bagged Greens (Baby Mustard, Sweet 'N' Spicy Mix, Pea Shoots, Spinach), Horseradish, Jerusalem Artichokes, Kale, Kiwi, Kohlrabi, Lettuce, Mushrooms, Onions, Parsley, Parsnips, Pears (Asian and Bosc), Pie Pumpkins, Potato, Sweet Potato, Rutabagas, Sage, Shallot, Turnips, Turmeric, Watermelon Radishes, Winter Squash, Frozen Chicken, Frozen Berries Sunday at Dupont Circle : Arugula, Beets, Brussel Sprouts, Cabbage, Romanesco Cauliflower, Chard, Dill, Garlic, Greens Mix, Kale, Kohlrabi, Parsley, Daikon Radish, Watermelon Radish, Spinach, Turnips, Winter Squash, Frozen Berries (Strawberries, Raspberries) |
Happy Thanksgiving
We are thankful that you choose New Morning Farm to nourish you and your loved ones. You are also the key players that allow us to love and nourish our soils and farm ecosystem, to support our employees and to train organic vegetable growers. Thank you!
The Thanksgiving celebration coincides with the end of our field season. This is the time of relief as the farm work slows down allowing time for other priorities. It's also a time when we can truly celebrate all the great work we have accomplished. Since April the team has transplanted over 200 plantings, and we've logged more than 900 harvests. And the best thing? We've been able to share the fruits (and vegetables) of our labor with you each week!
This weekend we have the big Thanksgiving Markets. We are excited to bring plenty of Romanesco Cauliflower! It survived a week of lows in the teens, and yet it looks and tastes fantastic. We also have lots of herbs, ginger and turmeric. We have a good supply of all the traditional favorites on Saturday: white potatoes, sweet potatoes, pie pumpkins, butternut squash, onions, carrots, apples, etc. There will also be zillions of pies from Janie and Barb at 350 Bakery: pumpkin, apple, cran-apple, pecan, and homemade vegetarian mincemeat (Jim's favorite).
We will not be at markets next weekend 11/30 and 12/01. We take a mini-vacation before returning to markets 12/7 and 12/8. When we do return, Saturday markets will open at 9:00am for our winter schedule. We will also have our first lettuce out of the tunnels after Thanksgiving.
See you at Market,
Jenni
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Above: The 2019 farm team. Thanksgiving is the official end of our main growing season and also when we say goodbye to many of our apprentices. We are thankful for all of their hard work and dedication to producing all of the vegetables! | |
Despite the cold temperatures, we are still harvesting the last of the crops out of the fields including watermelon radishes, purple top turnips, romanesco cauliflower, parsley, brussel sprouts and chard! | |
The crops in the high tunnels are sizing up nicely and will be ready for harvest soon. This tunnel has four beds of all different types of lettuce along with one row of white turnips. | |
Shaved Brussel Sprout Salad
A fresh winter salad with a crisp, baguette crouton, a vegetarian Caesar-style dressing, and topped with Shepherd's Delight cheese
SEE THE RECIPE
| |
Mushroom Sage Toast
Ricotta and sauteed shiitake and crimini mushrooms topped with butter-fried sage leaves make a great Thanksgiving appetizer
SEE THE RECIPE
| |
Ginger Apple Sage Spritzer
Enjoy this simple apple cider cocktail over Thanksgiving dinner!
SEE THE RECIPE
| |
Beet Cranberry Relish
A super simple and quick way to enjoy fresh cranberries
SEE THE RECIPE
| |
This Week at Market
Saturdays: Apples, Apple Cider, Applesauce, Beets, Brussel Sprouts, Bok Choy, Cabbage, Carrots, Celeriac, Chard, Romanesco Cauliflower, Cranberries, Dill, Dried Fruit, Dried Flowers, Garlic, Ginger, Bagged Greens (Baby Mustard, Sweet 'N' Spicy Mix, Pea Shoots, Spinach), Horseradish, Jerusalem Artichokes, Kale, Kiwi, Kohlrabi, Lettuce, Mushrooms, Onions, Parsley, Parsnips, Pears (Asian and Bosc), Pie Pumpkins, Potato, Sweet Potato, Rutabagas, Sage, Shallot, Turnips, Turmeric, Watermelon Radishes, Winter Squash, Frozen Chicken, Frozen Berries
Sunday at Dupont Circle: Arugula, Beets, Brussel Sprouts, Cabbage, Romanesco Cauliflower, Chard, Dill, Garlic, Greens Mix, Kale, Kohlrabi, Parsley, Daikon Radish, Watermelon Radish, Spinach, Turnips, Winter Squash, Frozen Berries (Strawberries, Raspberries)
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