October Farmers Markets

We hope you are faring well and have been enjoying the fall season. As summer is over, we're shifting back to our regular market hours from 9am-1pm every Saturday. Here are the market dates for this month: Saturday, October 4th, 11th, 18th, and 25th from 9am-1pm. 

Fall crops are trickling in! Here's what you can find at the Farm Stand this weekend: Hakurei Turnips, Roselle Pods, Arugula, Long Beans, Peppers (banana, jalapeno, poblano, and bell), Asian Eggplant, Okra, Basil, Fresh Loofah, Malabar Spinach, Sweet Potato Greens, Sweet Potatoes, Korean Melons, Bitter Melon, Komatsuna, Pac Choi, Tokyo Bekana, and Butternut Squash.

Event: Fall Kickoff at the Farmers Market

Come celebrate fall's arrival at our annual Fall Kickoff at the Farmers Market on Saturday, October 18th, from 9am-1pm! We’ll have several fall crops to choose from at the Farm Stand and you’ll be able to shop the local goods from our market vendors. There will be plenty of family friendly activities including visits with our goats and chickens, a football inflatable, and prizes. You’ll also have the opportunity to take a short trek over the bridge for a Farm Tour from 10-11am to see what we have growing for fall and winter. This event is open to the public and free to attend. 

Crop of the Month: Asian Greens

We grow several different leafy Asian green varieties on the farm during the cooler seasons. They're quick growers which means they're among the first fall crops to be harvested! Here are the varieties you can expect to see in addition to some ways to enjoy them:

• Tokyo Bekana (above) - 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 or given a quick saute until wilted. Try this Tokyo Bekana stir-fry with ginger sesame sauce. 

• Komatsuna - a versatile leafy green that can be eaten raw or cooked. It has a fresh, mild cabbage flavor and the stems have a crunchy texture. Try substituting it for spinach in some of your favorite recipes or this easy polenta recipe. 

• Pac Choi (Bok Choy) - has a fresh, grassy flavor with tender leaves and crunchy stems. We typically harvest our pac choi on the smaller side so it can be roasted or grilled whole. Try it in a stir-fry with some of your favorite veggies or in this udon noodle soup.  

• Tatsoi - leafy green that has a buttery soft texture and a mild flavor that is both sweet and mustardy. Try it in this spicy sweet potato soup or this vegetarian stir-fry with tofu.