Harvesting our organic Carrots at dusk

With the sun setting so early at this time of year, we’re planning our days carefully to make sure we have enough daylight to get everything done. Now we’re firmly in the fall rhythm of alternately harvesting and winterizing the fields. When we’re not digging Carrots or picking Kale or Broccoli, we’re packing up irrigation or tilling in preparation for cover crop seeding. And then when the daylight starts to fade, we’re treated to some excellent late fall sunsets.

November sunset in the Kale field

Thanksgiving at the Farmstand

Thanksgiving is right around the corner and we’re so excited. This is our favorite holiday, hands down! As usual, we plan to pull out all the stops. If you’re cooking for Thanksgiving too, we hope your time in the kitchen feeds your soul, and whether you’re cooking or not, we hope your dinner is memorable, your vegetable side dishes are numerous, and your pants are extra stretchy.

Here’s what we’ll have available at the Farmstand in the week leading up to Thanksgiving:

Our friends at Bushel + Crumb will be in the kitchen a lot over the next week, baking up a selection of pies from Classic Pumpkin to Wild Maine Blueberry Maple. You can pre-order pies for pickup at the Farmstand on Tuesday or Wednesday (Nov. 26/27). We’ll also have some available for purchase on Saturday and Sunday (Nov. 23/24), as well as Tuesday and Wednesday.

This year Bushel + Crumb is making:

• Classic Pumpkin
• Wild Maine Blueberry Maple
• Cranberry Caramel Apple
• Savory Winter Squash, Caramelized Onion & Goat Cheese

Contact Simca at simca@bushelandcrumb.com with any questions about Thanksgiving pies.

Jordan Brothers Seafood will be here on Tuesday, Nov 26th from 2 – 6pm for a special pre-Thanksgiving appearance. They’ll have shrimp for your shrimp cocktail and fresh scallops for your appetizers. You can also pre-order fish, shellfish of all kinds, bisques, and chowders.

Happy Thanksgiving to all!