November 2019, week 1

November 2019, week 1

In just one week, we're bringing the first notes of the new season to the farm with our annual holiday market. Join us on November 8th from 5-8 PM and November 9th from 9 AM-8 PM as we gather to welcome the beginning of the holidays, while open through December, you won't want to miss the opening weekend. A time to immerse yourself in the sensory experience of winter. The chilly air outside, the warm companionship inside, the joy of discovery, treasures hidden around every corner...all of it comes together into a transcendent experience that will set the tone for the rest of the year. We will be closed on Wednesday, November 6th in preparation for our opening holiday weekend and our annual employee appreciation party.

This Week in your Simple Share...

Cabbage - one head
Roasted Lemon Garlic Cabbage Wedges

Leeks - one bunch
Chicken and Leeks

Rainbow carrots - 1.5 lbs
Sauteed Brown Butter Rainbow Carrots
¼ cup butter
2 cloves garlic, minced
6-8 rainbow carrots, sliced
¼ cup red onion, chopped
salt and pepper to taste
In a medium sized skillet add the butter. Cook over medium heat and whisk the butter to brown. It will become frothy and start to have a nutty aroma. Then it will turn brown. Add the garlic, sliced carrots and red onion. Sauté for about 5-7 minutes until they become soft and tender. Salt and Pepper to taste.

Sapomiel melon - one
The Sapomiel melon, also known as the Christmas melon, originated in Spain. The name Christmas melon is recognition of its long keeping qualities (until Christmas). It has a thick green striped outer rind and and light green to white inner flesh. Its flavor is sweet and most comparable to a honeydew melon.  

Arugula - one bag
Asparagus and Arugula Pasta Salad

Spring mix - one bag
Apple Pear Spring Salad

Spiced Cranberry Pear Crisp

Rosemary - one bunch
Roasted Garlic Mashed Potatoes with Rosemary

Cheese - one
Heber Valley Artisan Cheese

Eggs - one

See you next week!
-The Simple Share Team