We are currently offering veggies (and sometimes mushrooms produced by our good friends at Primordia Mushroom Farm) each week through our Pop-up Share.
If you purchase any pop-up share items you are also welcome to enjoy what's growing in our U-pick garden. Right now that's mostly flowers, herbs and hot peppers. Bring your own scissors and harvesting containers.
We do not sell any produce ready to eat, though we aim to make it squeaky clean. We ask that you wash your food before eating it.
Please order what you'd like by 8 AM Thursday, December 3rd. Your order will be harvested and ready to go Thursday Dec 3rd between 12 and 7 PM, pick up at Broad Wing Farm under the white tents next to the red packshed.
Purple Daikon Radish, 1 lb
Purple daikon roots! These daikons are less spicy than white daikon radish and have a beautiful purple starburst inside, making them delightful for slicing thinly in salads or pickling/kimchi. You can even roast them! Try a recipe for daikon fritters and prepare to be amazed by how this radish can become a comfort food.
One medium to large napa cabbage. Napa is always mild and juicy-crisp, an excellent addition to a fall soup or a sautee or a kimchi. We will also mix it in with our salads. Refreshment in a cabbage.
Dry-roast them at high heat to carmelize all the sugars and you won't need to add any sugar to enjoy the depth of flavor.
Carrot, 2 lb
Because one pound of carrots isn't enough. These are topped carrots -- just the sweet orange roots.
Hakurei Sweet Salad Turnip
Yes, sweet AND turnip! Hakurei in the fall are sweet and tender, especially as nights get colder. We eat these fresh in salad. We drizzle little slices of them with lime juice and sprinkle salt and even the tiny guy will snack on them. One pound of salad turnip roots.
Carrot, 10 lb
Stock up on sweet carrot roots! These are "bolero", our favorite orange storage carrots. They can for weeks or even months, but we hope you eat them up and come back for some more.
Radicchio: the cold season lettuce to love
This Radicchio is big and tender and lovely. Many of the heads have red blush or speckling. Their flavor is bitter mixed with an increasing amount of sweetness as cold truly sets in. Before the "b" word (bitter!!) sends you running, know that salads of bitter greens are a very simple way to tune up your digestion and are traditional to our ancestral cuisines. Give it a try, and feel free to mix with another milder green or create a dressing with some sweetness to balance the flavor.
Red King Radish
Price per pound of red king radish roots. These radishes have bright red skin, crispy white interior and can be stored for weeks. They are perfect for slaws, slicing into salad, and even roasting. A little spicy but with some rooty sweetness.
Price per head for 1 - 2 lb size purple cabbages. Lovely for slaws or cooked cabbage. My Mom makes a delicious cooked purple cabbage recipe with raisins and apples. Look up this combo of ingredients for some great recipe ideas.
YOUNG Kale -- 1/2 lb bag
This kale will be bagged young red russian -- tender and great for salad or sautee.
Mesclun - 1/2 lb bag
High quality salad mix! This week a little spicier with some beautiful ruby streaks red mustard. Delicious with a tahini-maple syrup-olive oil - vinegar dressing.
Celery, one bunch
Crispy and delicious Thanksgiving celery! We have been making Ants on a Log regularly for Nico's enjoyment (celery stalk with peanut butter and raisins on top...for the uninitiated).
This celery will be in a rubber-banded bunch instead of in the big head you are used to seeing in the grocery store. You can pull off the very beautiful greens and use them in a soup stock or toss them in a sautee.
(In the picture the celery is in the left-hand bed)