Market

Hello There, 

Pre-Christmas farmer's market tomorrow. I am loaded up with salad and spinach from the greenhouses. Also a few other treats as well. Late season Kale that we picked and bagged. Leaves are small, tender, and really sweet from the freezing temps. Baby leeks and sweet winter radish also. I will two very tasty soups as well.

Greenhouse lettuces

Winter Sugar Spinach

To market to market with a fat pig..........

Good Morning, Soup, Leeks, Spinach, Salad, and sweet frosted radish.....here are a few photos from the greenhouses during the second warmest November on record!

                                          Freshly Dug Fall Leeks.......

                                          Green House Number 1 loaded with winter salad.

                                          Greenhouse number 2 with Winter Sugar Spinach  not quite sweet enough yet since we have not had enough cold weather.

                                          Brand new Greenhouse number 3.....loaded with spinach

                                          The Mad River Food Hub Kitchen where I will be making soup, pesto, salsa, marinara and other goodies. 

Market, Soup, and Wisdom teeth extraction.

Well hello there! I am still trying to gear down from the normal growing season. Laura has saved my lazy ass once again. Things are going well but there has been a great deal  of adjustment trying to switch into a proper processing/cooking facility.
My middle child had her wisdom teeth out yesterday, all I have to say is OUCH, it was the correct thing to do but man!
So market tomorrow and I will have alot of tasty soup (potato leek and beef and bean) along with salad and spinach. I will have a few late season baby leeks and some radish. The radishes are big and sweet. This is due to them being frosted a few times. Man are they good.
As for eggs.....well I sold off my flock. I just needed a break. 300 birds was too much for my time and my tiny operation.
Soup is going well up at the Mad River Food Hub and getting better. Just have to figure out the regulations around everything.
Anybody have a restaurant space they want to rent out to a seasoned professional? Let me know.
Well have to go get a few more things done and pull another cork. Joe