Well it’s been a long haul. Our longest and best year yet. It’s great to have a winning season when it comes to growing food. We look forward to continuing and improving the harvests in the coming years.

And through it all, we are able to include a new item in this week’s share—gai lan (aka Chinese broccoli). It is easy to prepare since you eat the entire bunch, with no trimming necessary. The stalks are considered the best part, having the taste of a mild broccoli. Use it the same way you would any other Asian green. Tonight we used it in  a stir-fry with plum sauce. A mustard based sauce is also good with gai lan.

Another great recipe is for Butter-Pecan Sweet Potatoes. We ate this dish all through the holiday week. It was a perfect combination of our sweet potatoes and some fresh Missouri pecans that we picked up at the Bad Seed Friday Market. Rebecca trialed this as our dish to bring at Thanksgiving, and it is sure to turn into a regular pot-luck contribution.




From marthastewart.com.

Tilled soil, rye/vetch cover crop, and bean fencing