October Already
fall greens are gorgeous!
Our website will be stocked this evening at 6pm for pickup at Perkasie Farmers Market this Saturday. Not all items included in this preview will be available for pre-order and we may have a few extra items at market. As always, you’ll find all the good veggies and location info at wrockhill.com/shop.
Great greens
We’re loving this cooler weather and so are all the great greens! Lettuce blend is back in good supply, joined by curly kale and our much-adored lacinato “dino” kale, too! Of course, all these greens are great for autumn salads with some hearty roasted squash. Another brassica we’re happy to have started picking is broccoli who remains in short supply as the season gets started.
Perfect for topping salad or a warming bowl of veggie ramen are microgreens. This week we’ll have the classic herbs - basil and cilantro - as well as our favorite spicy blends - radish and mustard mix. Rounding out the selection is shungiku, a succulent relative of chrysanthemum that is a treat to brighten up any dish.
Aromatics and autumn roots
Joining our adored garlic this week are shallots, whose sweeter tone and rich, round flavor are perfect for any autumn dish where you’d typically use an onion; consider them sliced thinly to top a pizza or caramelized with pasta. Rounding out the soup essentials are cut celery and fresh cut rosemary bunches to add a little extra oomph to any dish.
We’ll have some baby hakurei turnips with us this week as well as a limited run of radishes while they get started picking. Perfect for pickling, fresh baby ginger is back again this week. We’re keeping a bit of this in our freezer for winter baking; simply scrub the ginger well, pat dry and pop in an airtight container - you can grate it right from frozen for any dish.
Summer crops are still hanging in there
We’re still clinging to the last of summer for sure - in the form of our red and green okra, shishito peppers, sweet frying peppers and eggplant. If you haven’t filled the freezer with your late-summer favorites, now is the time! Green beans are still picking on but we have to admit that they won’t last forever - even though we could eat them every day in a simple garlic saute or a robust curry with potatoes.
And, of course, we’ll have flowers, too!
Dahlias are blooming on while we (im)patiently watch the chrysanthemums start to bud and we’ll have bunches with our favorite marigolds to brighten your table.
Thank you for your support + feedback.
We appreciate your taking on this season with us and we look forward to seeing you at Market this weekend!
Stay well.
Regards,
Rosemary + Pete