Special Boxes and Orders- PU Friday!

Just finished the boxes!  Cold outside and definitely winter soup weather–onions, potatoes, celery, carrots are all great ingredients and in your box for pick up Friday at Bee Healthy, 10:00 a.m. to 5:30 p.m.

The Special Orders are ready, too!  Pick Up at that same time and place.  

We will be updating the Fall Friday Sales- Bee Healthy page after Thanksgiving with more options on the carrots.  The carrot sampler in the Special Box will give you a taste test so you can order your own favorite.  

Next order time is by Tuesday, November 29th.  We’ll have Special Boxes available again–they can be reserved by Thursday subject to availability!


Some suggestions for your Special Boxes this week:

Romanesco, Cauliflower, and Broccoli should be eaten first as they were all harvested over a week ago.  (FYI–cauliflower and Romanesco are loaded with anti-oxidants, as well as the broccoli…the sooner consumed after harvest the better for flavor and nutrition.  Cauliflower and Broccoli from the store can be as old as 4 weeks – flavor becomes stronger with time and less desirable for some folks.  If plant is rubbery, its probably too far gone–However, a quick ice bath with a 10 minute soak can work wonders in reviving limp Brassicas, as well as improving their flavor.)

Potatoes were just dug this week–I bagged them almost in the dark so if some ugly’s got by, I’m sorry.  🙁       These are Dark Red Norland’s and Mozart Reds.

Celery in the boxes is 2# to 3# in weight.  Loaded with flavor and the heart is juicy and sweet.  I take mine and cut the base and put shortened stalks in a large peanut butter jar in the fridge for us to snack on–chilled water keeps them crisp.  The leaves I will save in a bag for soups, or dehydrate for later use.  We love Sloppy Joe’s with the fresh celery and onions!

Kaitlin Cabbage is LARGE but will keep in your fridge for a couple of months.  It can serve you for 3 or 4 meals:  Cabbage burgers, coleslaw, or fermented for sauerkraut.  I’ve also made Cabbage Rolls–the leaves are perfect as they are thinner and large enough for a nice wrap with the rice and sausage or hamburger filling.

Red Kuri winter squash–cut in half and roast in the oven with a little olive oil and garlic in the cavity.  I find if I put it in a covered Corelle dish it keeps its moisture and better serves for Bisque (creamed soup), whipped squash (like mashed potatoes as a side), or eaten with spoon right from the shell for the main meal. Keep it covered with foil to retain the moisture.  Often I will cut it into slices and steam it–faster than the oven.

Tri-Color carrots are orange Sugarsnax, Deep Purple, and Purple Haze.  You can special order your own carrots next round.  We can mix them for you, or you can order 5#-10# bags of Sugarsnax and Deep Purple.  The Cosmic carrots are larger, but just as juicy and sweet.  Those will be sold in 25# units–juicers, cut as ‘wafers’ for snacking, or great as a cooked carrot with butter.  We are juicing this week–Sugarsnax are sweeter, but have more sediment requiring they be filtered twice.  The Cosmic is our favorite!  Haven’t juiced the Deep Purple yet–not sure a dark juice will pass the ‘look’ test…we ‘eat’ with our eyes.  Once food has passed the sight test, then we ‘taste’ it!


Thanks ALL!  The Farmer’s Wife

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