SWEET POTATOES (F/P)
CABBAGE (F/P)
BROCCOLI (P)
SPINACH OR LETTUCE (F)
CHOICE OF GREENS: SWISS CHARD, BOK CHOY OR TATSOI (F/P)
ROOTS: BEETS, TURNIPS, RADISHES AND KOHLRABI
GARLIC
HERB CHOICE (F/P) Cilantro and Dill
DRIED HERB (F/P) take a tin of herbs dried in our greenhouse for the winter.
Also this week: Bread of Life delivery
Farm report
The last week of the 2008 season is upon us. We are both sad to be saying farewell for the winter but also grateful for the chance to rest. We thank you all for your support of our farm and hope that you enjoyed sharing the season with us as much as we enjoyed sharing the harvest with you. Tom and I are really looking forward to celebrating our 5th CSA season with all of you at the End of the Season Dinner this Saturday. We’re working on a summary of our efforts thus far as well as some thoughts on the future. We hope to see many of you there.
As I was finishing the blog tonight, I was sent a link to a fun youtube video on blanching Fair Share Farm greens from Emily Akins & Sergio Moreno. Have a look: http://www.youtube.com/watch?v=xJdDaQU308c
The end of the season also means the end of the apprenticeship of Jennifer Baughman. Jenn was a real treat to work with and we will absolutely miss her as she sets out on a search for her farming future. Here’s a few words from her to all of you: 
Hello, my name is Jennifer Baughman. As the 2008 growing season comes to an end, I will share my reflections on my learning experience as Fair Share Farm’s apprentice this year.
What a blast! THE BEST EVER! Tom and Rebecca are incredible teachers and very patient (as I was pretty inexperienced in the beginning). They showed me the importance of being very detail oriented and very very organized, from planting methods to post harvest handling, always ensuring that the CSA’s standards are being met and even exceeded. I feel inspired to apply all that I have learned right away!
Where am I going from here? Before I decide where to live permanently, I plan on visiting a few more farms. I am interested in bio-dynamic farming, no-till methods, and permaculture, and plan to marry all three methods along with specializing in wild crafting and medicinal herbs. Next up on my journey, I will travel to a BEAUTIFUL camp resort down in Georgia. Enota Springs is found tucked deep in the forests at the beginning of the Appalachian Mountains.( http://www.enota.com/index.htm)
As for this winter, I will be focusing on my home-based business, where I work with my boyfriend to supply Kansas City with the highest quality superfoods available. As well as host nutrition classes and potlucks through our meetup group.(http://rawfood.meetup.com/423/)
Thank you for your comitment to local, organic food. Together, we enhance our wonderful environment.
Jennifer
ExoticOrchard@gmail.com