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Only 5 More California (BAE) Farmer's Markets Left! (Saturdays, 9 am - 1pm)

Posted 10/19/2018 6:00pm by David Paulk.

Hello Farm Friends,

The nip of fall is in the air! This means it's time for the bounty of cool season veggies. Tomorrow, you'll see carrots, more greens, radishes and lettuce, and much more. Consider "putting up" sweet Oranos peppers for the winter by freezing them! They freeze really well! Just ask at our stand.

Swing by the market and stock up on fresh, certified organic veggies for the week! To help you plan,visit sassafrascreekfarm.com/recipe  for easy, simple recipes for all of our produce.  We so appreciate your support and love to see you and hear how you are doing!  Only 5 more markets before the end of the California Farmers Market (and start of the holiday season)!

What we'll have at market tomorrow:

- Carrots (New!):  We have plenty of freshly-harvested, sweet carrots in 2-lb bags!  Perfect for roasting, soups and stews!

- Salad Mix (Back!):  Need I say more?! [Okay, well, it's delicious, fresh, ready to eat and keeps in your fridge much longer than store-bought!]

- Arugula:  We have your favorite spicy green! Wonderful as a bed for grilled salmon, drizzled with a sesame-ginger dressing or as a bed for roasted beets, goat cheese and walnuts!

- Beets (Red & Chioggia):  Delicious on a bed of arugula with goat cheese and a drizzle of raspberry-walnut dressing.  Either roast with skin on and then rub off skins once cool, or peel, slice and boil until fork tender.  Serve warm with a little butter or cool on a salad.

- Rainbow Chard:  Chard is delicious simply sauteed, leaves and stocks, with sweet onions or garlic!  Toss in some raisins and pine nuts for a healthy Mediterranean twist.

- Fresh Baby Ginger: what you've all been asking for is finally here!  Freshly-harvest ginger has no tough skin.  It is baby pink and crisp-tender. It doesn't need to be peeled before grating. Naturally sweet and aromatic. Simply grate and add to any vegetable, fish, fruit dish. Make herbal tea!  It freezes really well, so none goes to waste. Sassafras Creek Farm Recipes.

- Kale, Two kinds!:  We have both traditional curly kale and Italian Lacinato Kale. Wonderful sauteed, in soups or eat raw in a salad or add to your smoothie for a nutritious boost! 

- Lettuce, Romaine and Greenleaf:  plenty of freshly-harvested, crisp romaine and frilly, delicious greenleaf.

- Onions, Red:  Freshly-harvested sweet red onions. Delicious raw on a burger or sautéed in any dish.

- Sweet Bell Peppers:  LARGE and Small bells...perfect for sauteing and stuffing!

- Oranos (orange) Sweet Peppers:  Sweet, orange and crisp peppers. Great raw, sauteed or grilled!  They freeze really well! Think about putting some up for the winter. Ask us about it at our stand.

- Potatoes, Mt. Rose, Butterball, Blue, Carola & Desiree:  Five delicious varieties with different flavors and cooking qualities. Cut in quarters, toss with a little olive oil and bake at 350 degrees F until fork tender, longer if you want them to crisp up. Sprinkle with sea salt for a tasty, easy, nutritious side dish.

- Sweet Potatoes, BeauregardYes, we have the first traditional sweet potatoes of the season...just in time for the start of fall!  You can eat these baked, roasted or mashed...and at any time of the day!  PLUS, they are so good for you.

- Sweet Potatoes, Murasaki:  Purple (white inside), Japanese sweet potatoes have a lovely vanilla/hazelnut flavor and even though they don't get as sweet as the orange ones, that just means they are even more versatile in using them as you would Irish potatoes.

- Radishes, Ostergruss:  These are long and look like red carrots!  Super crisp and tasty!

- Fresh Turmeric:  The queen of natural anti-inflammatory foods is here! Bright orange and tasty grated into salads or added to vegetable dishes. Key ingredient in curries. Add to smoothies for an anti-inflammatory bonus. Delicious grated on eggs in the morning.

- Turnips, Japanese Hakurei:  These are not your parents' turnips! They are crisp, white, and slightly sweet. Even better raw, than cooked!  Simply saute diced turnips with greens and sweet onions! See recipes on our website.

We take cash, checks, credit, debit and SNAP and eWIC cards, and FMNP coupons. The market has additional vegetable vendors, as well as beef, pork, chicken, eggs, baked goods and booze. 

So, we hope to see you, your friends and family members on Saturday (BAE parking lot, 9am - 1pm). 

Photos of the Week:

Freshly-Harvested Carrots!

  

Fresh, Salad Mix!

Freshly-Harvested Baby Ginger!

 

Sweet Potatoes!

Super Sweet Oranos Peppers!

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

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