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Produce List for Tuesday Nov. 7th

Posted 11/3/2017 1:07pm by Natalie Kujala.

November weather! What more could I ask for in November? It has reached 70 degrees for my birthday (an excited Taylor here). Outside I shall go! What has November brought for you? The November/December issue of Growing for Market just came out yesterday, so I have some new reading material. There are so many things for me to learn! I appreciate that many writers in this publication write for non-farmers as well as farmers; they make it so that readers, with limited farming experience, can undertand! In this issue, a flower farmer explains the Dahlia (one of my favorite flowers) operation at the farm. I know I have said this a few times before, but I cannot get over how many ways there are to do things in this world.  

PHONE NOTE: If you are calling in to place your order, but the order extension is busy, please press 0. This will bring your call to an available staff member who can take your order.  

HIGHLIGHTS:  

GREENS REMINDER: We can pack baby arugula, and baby sweet & spicy in 5lb, 8lb, or 10lb cases. Please let us know by FRIDAY if you are interested in a pack that is not on our list!  

SPAGHETTI SQUASH: Last week, one of my friends made a spaghetti squash dish with sage and parmesan cheese. I could have eaten the whole thing by myself. I am planning to make this dish during my birthday weekend! We may not have these beauties for much longer, so please get them while they are hot.  

RADISHES: This section of the list is growing. I just heard this week that daikon radishes, in particular, could be used to make chips. Apparently, I have a lot of cooking to do in the near future. I have not had enough radishes in my life. To my knowledge, I have never eaten a daikon radish. These appear to have so many uses, so maybe I need to buy a box!

LARATTE FINGERLINGS: These nutty and buttery fingerlings are literally the queen of the fingerlings. In the US, some sell these under the name “La Reine” (meaning the queen). Who needs to buy chestnuts, hazelnuts, or almonds, when you could have a whole case of LaRattes? Not me.

PARSNIPS: We have had a few frosts here, before this strange warm weather, so these should be quite sweet! Once the temperature drops, the roots (or parsnips) convert their starches into sugars. I learned today, that these cousins of carrots could make a tasty wine. What is this news? People also use parsnips to make chips. I know what I need this weekend: chips made from all different types of veggies!  

NON-ORGANIC, ALL NATURAL LOCAL CHICKEN EGGS: AVAILABLE IN MEDIUM, LARGE AND EXTRA-LARGE, 15 DOZEN BULK. PLEASE CALL TIM DERSTINE AT HARES VALLEY GROWERS AT 814 448 2784 FOR GREAT EGG PRICES.  

*Spring Thyme Herbs (STH) – DE *Mother Earth Organic Mushrooms– PA *Eastern Carolina Organics (NC) – NC *Wood Prairie Farm Potatoes – ME *Fresh Meadows Farm – MA *Kiwi Berry Organics –PA *Porter Farms – NY

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