Welcome Back! We hope this New Year 2018 is off to a great start for you and yours! Thanks for starting off the year right by supporting small farms, organic agriculture, and small businesses!
We have survived some record cold temperatures. Farmers report the hoophouse crops managed to squeak through, a bit beat up but otherwise alive! It is amazing how resilient plants are.
The cold weather slows down plant growth quite a bit, however, so for that reason* we are switching to an EVERY OTHER WEEK schedule! * So that means stock up as you can on meat, eggs, and our storage vegetables! Even the greens are so fresh and well taken care of they have a very long fridge life. So make sure you order enough for 2 weeks!
Our next delivery date after this Wednesday will be Wednesday, January 24th
Thanks so much to all of you for your sock donations! They were delivered to The Nashville Rescue Mission, just in time for our deepcold spell. Over 150 pairs of socks in all! I am sure you can imagine how grateful many people were for the added warmth.
We are really excited for the year ahead, and hope to continue to serve you in the best way possible! We are always open to feedback and questions. It helps us to be better at what we do, so we appreciate you letting us know what you love or what some concerns may be!
You may have noticed this new weblog format – hopefully it makes it easier to read on your phones! Let us know!
Thanks for all your support – we look forward to seeing you on Wednesday!
John and Tally
Butternut Squash and Kale Torte
A “torte” sounds fancy, but really this is just a layered casserole of yumminess!
1 tbsp. olive oil
½ small butternut squash (about 1 lb)
1 medium red onion
1 small bunch kale
Kosher salt and pepper
1 medium Yukon gold potato (about 6 oz)
6 oz. thinly sliced provolone cheese (from the deli counter)
1 plum tomato
¼ c. grated Parmesan (1 oz)
Heat oven to 425°F. Oil a 9-in. springform pan. Arrange half the butternut squash in the bottom of the pan, in concentric circles. Top with half the onion, separating the rings. Top with half the kale, drizzle with half the oil and season with 1/4 tsp salt. Top with the potatoes and half the provolone cheese.
Top with remaining kale, drizzle with the remaining oil and season with 1/4 tsp each salt and pepper. Top with the remaining onion, tomatoes and provolone. Arrange the remaining squash on top and sprinkle with the Parmesan.
Cover with foil, place on baking sheet and bake for 20 minutes. Remove foil and bake until the vegetables are tender and the top is beginning to brown, 8 to 10 minutes more.