October Farmers Markets

This month we switch to our fall and winter operating hours from 9am-1pm. Here are the market dates for this month: Saturday, October 5th, 12th, 19th, and 26th from 9am-1pm. 

Here's what you can find at the Farm Stand this weekend: Mustard Greens, Komatsuna, Tokyo Bekana, Braising Greens Mix, Arugula, Roselle Pods, Radishes, Sweet Italian Peppers, Jalapeno Peppers, Banana Peppers, Zucchini, Slicing Cucumbers, Long Beans, Arava Melons, Korean Melons, Okra, Roselle Greens, Basil, Holy Basil, and Oregano.

Event: Fall Kickoff at the Farmers Market

Our Fall Season Kickoff is this Saturday, October 5th, from 9am-1pm! Come join us for a morning of fall fun as you greet and feed our animals, snap some photos in the pumpkin patch, or have a romp in the bounce house. You’ll also have the opportunity to go on a Farm Tour at 10am to see all of our new and upcoming crops. In addition to the fall festivities, we will have fun farm-themed prize giveaways for anyone who makes a purchase at the market this weekend. This event is open to the public and free of charge so we hope to see you there!

Crop of the Month: Asian Greens

We grow several different Asian leafy green varieties on the farm during the cooler seasons and they are often among the first fall crops to be harvested. Here are the main varieties we grow in addition to some ways to enjoy them:

• Komatsuna - Komatsuna is a versatile veggie that can be eaten raw or cooked. It has a fresh, mild cabbage flavor and the stems have a crunchy texture. Try it in this polenta recipe or this simple sauté. 

• Tokyo Bekana - Tokyo bekana is a non-heading Chinese cabbage variety with buttery soft leaves and a mild cabbage flavor. Since it has such a soft texture, it can be chopped and used as salad greens. Try it in this slaw or these coconut curry braised greens.

• Tatsoi - This leafy green resembles spinach in appearance when harvested young but is actually a member of the vast Brassica family. The leaves of tatsoi have a buttery soft texture and a mild flavor that is both sweet and mustardy. Try it in this stir-fry or in this salad. 

• Pak Choi (Bok Choy) - Pak choi has a fresh, grassy flavor. The leaves are tender while the stems are succulent and crunchy. Though you can eat pak choi raw, we prefer to enjoy it cooked. Try it in this stir-fry or in this ginger garlic noodle soup.