We are offering a Friday Farmer's Box option this year with delivery to Crescent Beach neighbourhood or pick up here at the farm.  The Farmer's Box is a 10 week subscription where you receive a box of the farm harvest each week.  In June, you will receive a form allowing you to choose which 10 weeks during the season (June-October) you would like to receive your box.  

Sample box includes: a bag of lettuce mix, bunch of radishes, green onions, bunch of carrots, bunch of kale and 3 field cukes.  Each week you will also have the opportunity to add extra veggies, flowers or our own fermented goods to your order.  
We really hope this will be an attractive option for folks as we seek to diversify who we are able to fee (as we can only provide for so many people through our Tuesday markets).  Head to our online store to order your box for this season.

Can you believe it - we still have carrots from the end of last season that we are working through.  Last year I made the mistake of selling too many at the end of the season; not keeping enough for ourselves so I was careful to reserve some this Fall.  So before we get new carrots again (it'll be a while for us) I thought I'd share this great roasted veggie recipe.  

​Roasted Carrots and Red Onions with Fennel and Mint

•     2 pounds small carrots (about 2 bunches), peeled, cut into 3-inch pieces
•     2 large red onions, each cut through root end into 8 wedges
•     1 fennel bulb, cut into ½-inch wedges
•     4 tablespoons olive oil, divided
•     Kosher salt, freshly ground pepper
•     2 tablespoons raw sunflower seeds
•     1 teaspoon coriander seeds, coarsely chopped or 1/2 t. Ground
•     ½ teaspoon Aleppo pepper or a pinch of crushed red pepper flakes
•     ½ teaspoon Hungarian hot paprika
•     2 tablespoons Sherry vinegar or red wine vinegar
•     1 tablespoon fresh lemon juice
•     2 tablespoons torn mint leaves

RECIPE PREPARATION

• Preheat oven to 425°. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20–25 minutes for carrots and 35–45 minutes for onions and fennel. Let cool.
• Meanwhile, cook sunflower seeds, coriander seeds, Aleppo pepper, paprika, and remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and pepper.
  
  
• Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
• Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter mint over top.
• Do Ahead: Dish (without mint) can be made 3 hours ahead. Store tightly wrapped at room temperature.
  
  

Recipe by Chris Morocco, Photos by Christopher Testani
From Bon Appetit. Nov. 2015