Thanksgiving week has arrived, and we cannot wait to show you our gratitude by loading you up with delicious food this week. David and Claire are picking Spinach and Lettuce from the greenhouse, Jody just dropped by with a round of her famous HONEY, the cooler is packed with over a dozen different kinds of Organic Washington Apples and Pears, and tomorrow morning, we’ll haul out a dreamy abundance of Squash and Roots for side dishes and spectacular veggie mains. The farm will be open for regular Fall Hours this week on Tuesday (12-7) and Wednesday (10-5), so come on by!

What are YOU making this week? What are WE making this week?  I don’t think I will ever celebrate Thanksgiving without a warm dish of “Bagas & Butter,” and thankfully, we’ve got a big load of Parsnips freshly dug, chilling down post-harvest. (Since we haven’t had an actual frost in time for Thanksgiving, we’re trying out an experiment—seeing if we can coax out a little more sweetness in the fridge.). I may get ambitious and attempt an Ombre Gratin this year. (Wish me luck). As always, I’m sharing many of our favorite dishes and inspirations from others at the bottom of the newsletter this week, so give it a scroll through if you’re looking for a few things to do with roots (and the Grated Apple Tart to end all Apple Tarts that makes a perfect “day after” breakfast, if it isn’t gobbled up by late night snackers, that is).

As a reminder, we’re proudly hosting Giving Boxes to benefit LASA (Living Access Support Alliance) and the families they support in Pierce County. There are an array of "wishes" for you to consider fulfilling for people in need of all ages.  If you'd like to participate and contribute, choose a tag (or more) from the box and return your corresponding item to the farm, unwrapped.  We will collect donated items at the farm stand between now and December 11th when we close for Winter Break. 

Thanks so much for all of the care that you show this farm and its farmers. It is truly a gift to grow for you and share good food with you and your friends and family.

Many Thanks,
Katie & Mark

IN THIS WEEK’S FARMSHARES:

• Spinach

• Lettuce

• Russet Potatoes

• Parsnips and/or Rutabagas

• Yellow Onions

• Mix & Match Apples: NY 428, Pink Lady, Winesap and Bosc Pears. Maybe a few more varieties too!
  

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

THE LUTECE GRATED APPLE TART
Jason Wright

• Pâte Brisée:

• 1 1/4 cups all-purpose flour, sifted, plus additional for work surface

• 1/4 teaspoon salt

• 1 stick cold unsalted butter, cut in small pieces

• 1 egg

• Filling:

• Unsalted butter

• 4 cups peeled, grated apple

• 1 lemon, juiced

• 1/4 cup golden raisins

• 2 tablespoons Calvados

• 2 eggs

• 1 egg yolk

• 2/3 cup sugar

• 1 cup heavy cream

• Confectioners' sugar

CONTINUE TO RECIPE

FOREVER ROASTED SQUASH WITH CRISPY SAGE
Alison Roman

• 3 lbs (about 2 small) winter squash, such as acorn, butternut, honeynut, or kabocha, quartered lengthwise, seeds removed (see note)

• 2 tablespoons olive oil

• Kosher salt, freshly ground black pepper

• 2 tablespoons (or dark) brown sugar, divided  

• 4 tablespoons unsalted butter

• 8 cloves garlic, well smashed

• ½ bunch sage (thyme, marjoram, or oregano also work)

CONTINUE TO RECIPE

CREAMY PEAR & PARSNIP SOUP
Alexandra Cooks, adapted from Daniel Humm & Will Guidara

• 2 tablespoons unsalted butter or olive oil

• 1 cup shallots or onions, small diced 

• kosher salt

• 2 cups parsnips, peeled and roughly chopped (2 to 3 parsnips depending on size)

• ½ cup celery root, optional

• fresh thyme leaves, minced, about a tablespoon or so (original recipe calls for rosemary)

• 1 to 2 cups pear, peeled and roughly chopped (1 to 2 pears)

• 1 cup dry white wine

• 5 cups homemade chicken stock or vegetable stock

• ½ cup half-and-half or cream

• Pear vinegar or other

• truffle oil (optional, for drizzling)

• Pepper to taste

CONTINUE TO RECIPE

SPINACH APPLE SALAD
Love & Lemons

• 5 ounces fresh spinach

• 1 Gala or Honeycrisp apple, thinly sliced

• ⅓ cup thinly sliced red onion

• Apple Cider Vinegar Dressing

• 1 heaping cup Candied Pecans

• 2 ounces crumbled goat cheese or ¼ cup shaved pecorino cheese

• ⅓ cup dried cranberries

• Sea salt and freshly ground black pepper

CONTINUE TO RECIPE

GARLICKY SPINACH GRATIN WITH POTATOES
Mohammed Islam

• 1 cup heavy cream

• 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese

• 1 teaspoon kosher salt

• 1/4 teaspoon freshly ground pepper

• Pinch of freshly grated nutmeg

• 1 tablespoon unsalted butter

• 3 ounces baby spinach (4 cups)

• 1 garlic clove, minced

• One 1/2-pound baking potato, peeled and sliced, on a mandoline, 1/16 inch thick

CONTINUE TO RECIPE

TURKEY HASH WITH BRUSSELS SPROUTS & PARSNIPS
David Tanis

• 12 ounces parsnips, chopped, about 2 cups

• Butter, oil or lard

• 4 ounces thick-sliced bacon, cut into ¼-inch lardons

• 1 large onion, diced, about 2 cups

• Salt and pepper

• 1 pound cooked turkey, preferable dark meat, diced

• 2 tablespoons chopped sage

• 1 cup turkey or chicken broth

• 1½ cups slivered brussels sprouts

• 6 scallions, chopped

• 1 jalapeño, finely chopped

• 4 to 6 eggs, for frying

• Cilantro sprigs for garnish (optional)

CONTINUE TO RECIPE