Week of 18 October 2020

Hello again folks! Its getting on time for leaf raking and garden clean up, but don’t clean up too much! Did you know that you can help sequester carbon and give a home to millions of beneficial bacteria, a home for mycelium and mushrooms to grow, and a home for insects and worms? Its as easy as not putting your leaves to the curb for pickup and using them for top layer mulch on your garden beds. In the spring you can either mix the remaining leaves into your soil or plant directly through them. Its as easy as that!

This week we have a great supply of squash and potatoes available as well as your favoirite leafy greens like collards, green kale, Swiss chard, arugula, choy sum, carrots, baby carrots, beets, turnip greens, baby turnips, tropeana onions amd much more. As always, our wide range of select cuts of beef and pork are available. Quarter and half beef or pork are still available. Sirloin steaks, rib roasts, soup bones, pork soup bones, beef tallow, pork lard, skirt lard, pork chops, pork roasts, ribs just to name a few. Fryer rabbits will be available after Halloween.

Please remember to place your order BEFORE 7AM Thursday. Order place after this time may not be processed. Market pickup times are Thursday and Friday from 3PM to 6PM. Please bring your empty egg cartons and produce baskets back so we can reuse them.

Pork Butchering Workshop
Former Cumbreae’s butcher Jamie Waldron will conduct a butchering workshop here at the farm this weekend October 24th. First four families get their meat to take home ($5.50/lb). Cost of workshop is $50.00. Register in The Market. Date to be determined. Small group, social distancing in effect. A great educational experience for the whole family!

We look forward to seeing everyone again this week.

Be well,
Nick & Angela,
Ian & Cami