Greetings on this frosty morning! Mateo is still in awe that last night’s water bucket is now a popsicle. The kids and I were also thrilled to see a group of 11 wild turkeys in the back of the field — now if we can coax the three loner young ones that were hanging out with the duck this morning to mozy on down to join the others, Kamé would rest easier. She’s been a little worried since we stopped seeing them with their mama and then they dropped from 5 babies to 3 — though they hardly look like babies anymore! Eating turkey three times this weekend may also have something to do with her having sympathetic thoughts for the trio. Mateo is also a little “dindon” obsessed… that, and “tracteur” are the words of the day/week/month. Every feather or bird dropping found merits an enthusiastic “dindon” — and lately almost everything found (bugs, branches, leaves, mushrooms…) is a “num num dindon”.

And speaking of num num, if you haven’t tried Heidi’s suggested Jerusalem artichoke soup (comment on October 5 Harvest Notes) I strongly suggest you do — very very yummy! You conveniently have some in your basket this week in addition to chive-esque bunching onions which would make a lovely garnish for that soup.

You also have two heads of lettuce which are there because of the magic of row covers — some years Winter hints at her arrival, and other years she just kind of lands on us. The Chinese cabbage (the huge green leaves) and the small Yukina Savoy, like all brassicas actually, get even tastier with the cold weather. Don’t be intimidated by the size — I know I was when I saw it wouldn’t actually fit into the fridge — it shrinks radically when you steam/sauté it. And the sooner you eat it, the better, since the longer they are stored, the more bitter they become. You can lightly steam the leaves (my papa microwaves them) then stuff with cooked rice, onion, a mix of pork and veal (or egg if you want a vegetarian option). Lightly sear in a pan with butter and put in the oven (sitting in a bit of broth) for an hour before enjoying some delicious cabbage rolls. Chinese cabbage is also tasty when added to stir-fries or served as a vegetable side dish.

If you still have tomatillos kicking around in your fridge, a quick mix in the blender with the cilantro (and garlic or onion) makes a great, quick quesadilla sauce. You also have potatoes and baby beets to wrap up the season. This week I roasted them together (in the oven) with some honey, olive oil and a bit of orange juice and when they cooled, they made a great green salad and sprout topping.

This week you have the usual sprout mix and a little bag of broccoli sprouts. Once you taste them, you’ll know if you like them as is in sandwiches (great with roast beef btw) or if you prefer to mix it in with the other sprouts.

We’ve had so much fun with sprouts this season that we’re going to be doing them year round. If you are interested in receiving some weekly or bi-monthly, a minimum of 20$ order (of sprouts, coffee, decaf, soap and honey, while quantities last of the latter) merits a delivery on our regular Monday coffee run.

Even if it’s cool out, hope to see all of you this Saturday at the Harvest Stew afternoon/soirée and feel free to bring music making instruments. Take care!