We’ve got lovely fall yellows, reds and greens this week to make everyone’s meals instagrammable (as well as healthy and delicious of course). The new kids on the block this week are the always beautiful Radicchio and sweet little shallots.

I know that some of us are more inclined toward bitterness than others, so I have included a link below to a recipe that could be made with a few of the items in this week’s share, just in case you need a little inspiration. Shallots can be substituted for the onions of course.

Radicchio Salad with Caramelized Carrots and Onions

Things on the farm are moving at a sleepy pace, but the first of the garlic is split and ready for planting and our winter rye cover crop has begun to go in. Our garlic was so in demand this year that I have ordered a few new varieties to try out for 2021. I hope they are as happy to grow here in our clay soil as the variety (music) I have been saving over the past few years.

Sincerely,
— Jenny

This week’s share: