!L!a!s!t!!D!i!s!t!r!i!b!u!t!i!o!n!

Morning everyone,

*Today's veggies are good to go.  Final pickup today.  Bit sad!  The garden is tranquil now, compared to the bustle in September.  There's a moderately intimidating to-do list that we're ticking off items one by one from.

*The brussel sprouts snap right off the stalk.  Their growth is like a mini cabbage, so any junkier outer leaves can be peeled back.  Pan frying them with garlic and butter is tasty. Halve them if you want a faster saute.  

*We haven't tried the parsnips yet this season, hopefully they're sweet. I enjoy roasting them; sliced into round coins and adding them to cubed beets, shallots, whole garlic cloves and potatoes tossed in oil, salt and pepper (sage or rosemary optional). That's just a flavor combo that works for me, you can add any roots or alliums you have.
*Also there's shallots, dino kale, bok choi or tatsoi, delicata squash, yellowstone carrots and potatoes (fresh shares).

*Reminder: There's more hardy greens in the garden for U-pick.  Come by before your Thanksgiving meal.  Contact us if you want to go to the garden together. 
*We're heading out to the garden now to continue tackling chores.

SEE YOU TOMORROW AT THE POTLUCK AT ROSA AND CHRIS'S!

kudos to everyone.  keep in touch, flip