November 2019, Week 4

November 2019, Week 4

We're getting the Christmas trees ready for the opening of our Christmas Tree farm on Saturday at 9 am. Our wild-grown trees are each so unique. I love the feeling of meeting each one as we get it ready to be chosen. They're imperfect - shaped by the conditions in which they grew - and so also a kind of perfect you only find in nature.⠀⠀⠀⠀⠀⠀⠀⠀⠀

Come visit us this Saturday and discover them for yourself.

This Week In Your Simple Share...

Radishes - one bunch
Thyme Roasted Radishes and Onions

Portobello Mushroom Cap - one
Portobello Mushroom Pizzas

Small Arugula - one bag
Sausage Tomato and Arugula Fettuccine

Kale - one bag
Kale Saute with Potatoes and Butternut Squash
1 tbsp Coconut Oil
2 Red Potatoes (diced)
1 1/2 cups Butternut squash (diced)
2 cups Kale (roughly chopped)
2 cups Mushrooms (diced)
1/8 tsp Sea Salt
3 tsp Parmesan cheese
Melt coconut oil in a saute pan on medium. Add potatoes and butternut squash. Cook for 5 minutes, stirring until softened and slightly browned. Add mushrooms. Cook 1-2 minutes. Add kale, cook for 1 minute, stirring until leaves are bright green and wilted. Remove from heat, stir in salt and nutritional yeast to taste. Can substitute Parmesan cheese for nutritional yeast. Serve immediately.

Sorrel - one bunch
French Sorrel Soup

Apples - 3 lbs
Basic Apple Pie

Rolls - one bag
Stoneground Bakery

Apple Cider - one jug
Rowleys Red Barn


See you next week!
-The Simple Share Team