Pick all you want, now through Thanksgiving

It's time to glean our fields!  CSA members and worksharers are welcome to pick as much as they want of what remains (with a few small exceptions).  I have just drawn a map of the few fields that still have crops available, and I've posted signs in all of the fields to help you find what you're looking for.  Start out at the washing station to check out the map, and go from there.  My phone number is posted in case you need help.

Here's a list of what we have:

• watermelon radishes
• easter egg radishes
• hakurei turnips
• purple-top turnips
• collards
• kale
• lettuce
• rhubarb (I'm not sure how good it is this time of year.)
• spicy mix (a little)
• arugula (a little)
• broccoli raab
• tat soi (a little)
• yokatta-na (a little)
• turnip greens (lots!)
• spinach
• broccoli and cauliflower leaves
• cabbage leaves
• peppers and chiles (They have frozen so they are mushy, but salvagable for cooking if you act fast.  I ate some in my dinner last night.)

and lots of herbs...

• cilantro
• dill
• rosemary
• cutting celery
• onion chives
• lavender (not flowering)
• mint
• oregano
• parsley
• sage
• sorrel
• winter savory
• tarragon
• thyme
• lemon balm

We'll also have a few items for sale:

• Shiitake mushrooms ($4/pint, supply very limited)
• Eggs ($4/doz, supply very limited)
• Strawberry plants ($5 each)
• Cookbooks ($15 each)
• Garlic, large cleaned ($7/lb)
• Garlic, small uncleaned ($5/lb)

We'll leave the signs up until Thanksgiving, and you can come any time.  I'm looking outside right now at 5:15pm, and it's already dark, so be sure to come before sunset. Most of the items listed were picked pretty heavily, so you'll have to look down the row a ways to find the patches with greens or roots that are worth your trouble.  That's what gleaning is all about--if it were easy and obvious, we would have gotten it already.  Nonetheless, there's plenty here for anyone who is willing to spend a little time and effort.  You could easily put away a lot in your fridge and freezer for the next few cold months. 

We should note that the radishes and turnips will keep a miraculously long time in your refrigerator if you take the green tops off and store them in your crisper drawer or in a bag.  Refrigerators are dehydrating, and loss of moisture makes the roots rubbery.  But if you can keep them in a cold and humid environment, they will last for months.

The high tunnel and one field (C2) have some greens that we would like to sell to restaurants this winter to bring in a bit of off-season income.  Please don't harvest unless you see a sign indicating it's available.

Thanks!
-Carrie