Fall Shares Week 6! Cut, Splt, Dried, and Delivered Cord Wood!


Fall VEggies

Fall Shares Week 6!

Good afternoon all. It’s been a particularly beautiful stretch of weather through November, and I can’t help but gush about it daily. Having years shutting down in the bitter cold when it feels like your fingers are going to fall off makes you really appreciate the ones we get in the 40’s. At this point our full time crew has dispersed for the winter. We have people come in on Tuesdays for harvest, and Wednesdays to finish off a couple last big jobs, but other than that it is down to me working on the long list of things to get done, and Sarah maintaining the barn and working in the greenhouses. It’s nice when it all slows down and projects are more manageable for one or two people. The summer always comes again next year and it will be bustling as usual, so for now I enjoy the relative quiet of November on the farm.

ALL ON FARM PICKUP MEMBERS: If you are picking up in the barn, we are asking all members to make their best effort to pick up shares as close to 3:30 on Tuesday as possible. We have been dealing with pest issues in our barn, and would like to keep shares from sitting in the open. If you are absolutely unable to make it on Tuesday afternoon or evening, please let me know and we will put your share in the walk-in.

Shares this week are looking promising, with a few things I’m on the fence about. Broccoli, as usual. Brussel Sprouts are the other on the fence veggie. We’re going to be picking them off of the stalk since there is a decent amount of damage through the beds. I really can’t say what I expect the harvest to look like, so if we don’t have enough we will put them on the swap table for members to take what they can use. Carrots are going into shares this week. They are multicolor carrots, and there is a lot of white carrot in it. They are carrots, not parsnips. I will also say that they came out of the ground delicious after experiencing a little frost. We will also be putting out bins of our seconds for members to take. There were quite a few seconds we sorted out, so please feel free to take as much as you like. Cabbage will be out in shares this week and hopefully one more time for Thanksgiving. Garlic goes in shares every week. Kale is back in shares in either red or green. Leeks are cycling back in as well as Sweet Potatoes. Winter Squash is back in this week. It will be either a kabocha, delicata, or butternut. If you pick up before 4:30 ask one of the farmers and they’ll tell you what you got. For the most part, Kabocha is either red/orange or dark green and fairly round. Delicata is either long and tan, or shaped like an acorn squash. In either case you can eat the skin. Butternut are pretty noticeable. They are tan and the same squash you received last week.

This weeks shares will go out: Tuesday 11/9
Pick up is in the barn anytime after 3:30pm

Some veggies may come with limited pest damage. We are committed to operating as a 100% Spray and Pesticide Free farm, and one of the results of that is occasional pest problems. Typically the extent of the damage is small holes nibbled by insects, and we will never pass out vegetables that have lost their nutritional integrity due to pest damage. We hope you will understand!

A ? signifies a crop that we pass out over a couple of weeks. This could be because it is just starting to come in and is not yet producing enough to pass out to everyone in the same week, or because the crop produces smaller amounts over an extended period of time (like in the case with broccoli). We make sure that everyone receives an equal share, even if it is passed out over a few weeks. If we do not pass out a crop to every basket on a share day, we make note where we left off and resume in that spot the following week.

What to Expect Week 6:
Brussel Sprouts?
Sweet Potatoes
Winter Squash

Egg Share: 8 Week Share Only
Bread Share: Red Pepper Cheddar

Anticipated Basket Week 6 (subject to change):
Winter Squash


Recipe of The Week

Creamy Thai Carrot Sweet Potato Soup


1 tablespoon coconut oil
2 cups chopped yellow (sweet) onion
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 tablespoons red curry paste
4 cups low-sodium vegetable broth, plus more if needed
¼ cup raw almond butter or peanut butter
3 cups diced peeled carrots
3 cups diced peeled sweet potatoes
½ teaspoon fine-grain sea salt, plus more to taste
Freshly ground black pepper
Up to ¼ teaspoon cayenne pepper (optional, if you like spice)


To make the soup: In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
Stir in the curry paste. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining vegetable broth. Stir until combined.
Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.
Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender (never fill your blender past the maximum fill line). Being careful to avoid hot steam escaping from the lid, blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)
Taste, and season with salt and black pepper. If you’d like more spice, add a pinch or full ¼ teaspoon cayenne pepper, and blend again. Transfer the soup back to the pot and reheat if necessary. If desired, you can thin the soup out with a bit more broth if it’s too thick for your preference.
Ladle the soup into bowls and top with minced cilantro, a squeeze of lime juice, and optional tamari almonds. This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.

Cut, Split, and Dried Cord Wood for Sale!

We have lots of cordwood available for the winter time. If you are interested, please contact Tom at elephantrockfarm@icloud.com

Baby back ribs

Pork Ribs, Shoulders, Loins, Sausage, Bacon, and More!

Our meat freezer in the store is chock full of pork products from the pigs next door. We spent the whole summer of 2020 taking our unmarketable veggies over to feed the pigs, and now our customers can bring it home. We have lots of pork ribs, country ribs, loin chops, ham steaks, ground pork, and more!

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