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Thank you, Summer Members!

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Thank you, Summer Members!
This Week's Vegetable Share Harvest:
  • Rainbow Swiss Chard
  • Garlic
  • Radishes with greens
  • Oak Leaf Head Lettuce
  • Celery Root
  • Thyme
  • White Kohlrabi 
  • Honeynut Winter Squash
  • Tomatoes
  • Japanese Salad Turnips with greens
This Week's Fruit Share Harvest:
  • 'Honeycrisp' Apples
  • 'Jonagold' Apples
  • 'Golden Delicious' Apples
  • Fresh Apple Cider
What's New at the Farm Stand
  • More Mums! - Mums are making another appearance at the farmstand this week and they are bursting with bright color. This is likely our last batch so grab them while they last.
  • Masks: We ask that you please wear a mask while inside the farmstand. Thank you!
  • Hours: Open daily, 7am-7pm 
Farm Journal
Good evening from the farm!

As we mentioned within the title, this is the final week of the Summer Share season. Next week, we will begin our 4-week Fall Share season.
We're grateful to our summer share members for joining us for a bountiful summer vegetable, fruit and egg season! We hope your farm goodies will help you stay nourished throughout the fall and winter, too.
The Klugs will soon wrap up their growing season as fruit shares come to an end. After a challenging fruit growing season, they have a (much deserved!) family trip planned for November. Our family will be helping the Klug family take care of a few projects while they are away, and we look forward to working with them again throughout the winter.
The unseasonably warm weather made the end of late summer season feel early. The warm weather also meant that Jeff's "cross-your-fingers" plantings are coming ready to harvest. We always remain cautiously optimistic with these risky late summer plantings because we know we could lose the crops to an early frost, extreme rain/weather, and hungry animals...but good news! We're providing you with delicious radishes, tender lettuces and beautiful salad turnips and greens so our crossed fingers worked.
While we've enjoyed comfortable working weather, we've eagerly welcomed today's cooler temperatures as the team works hard to bring in the remaining fall root harvests. We received a long rain on Monday (thankfully!) and so, we've collectively transitioned into cozy socks, muck boots, and additional layers. Fall is in the air! We look forward to the eventual October frost that will sweeten up our fall and winter greens.
As the weather and our work changes, we enjoy more time for winter preparations, new farm projects, family and friend gatherings, and evenings filled with of cooking warming soups for dinner. Enjoy the weather shift and week's final late summer harvest!


~ The Miller Family and the Prairie Wind Team
Notes from the Farm Kitchen
We're wrapping up the summer fruit season with another round of apple cider and apples to ensure that all of our members can enjoy!

This year's cider is a smooth blend made from mutsu, honeycrisp, gala and empire apples. Yum! The Klug's cider is nothing but apples, and UV treated for safety. Cider can be enjoyed fresh, heated, mulled, spritzed or spiked as you like! 

This week's apple varieties include HoneycrispJonagold and Golden Delicious varieties. Jonagold are a beautiful red color, a perfect blend of sweet and tart and they are excellent eaten raw or used for baking. Honeycrisp and Golden Delicious excellent for slicing and dipping in warm, homemade caramel.
Honeynut Squash was a part of the SeedLinked and University of Wisconsin seed research project last season. Our role in this research project was to grow, from seed, several different varieties of squash. We recorded extensive observations from yield to flavor, and vegetable growers from across the midwest region did the same. During our taste tests of the varieties, honeynut was the clear winner within the butternut category. Our friends at Stonebarns are part of the interesting story of this variety's development
Japanese salad turnips make a return this time of year. While we generally eat salad turnips raw on salads in the spring, in the fall time, we love to add the roots and greens to soups, stews, roasted vegetable medleys and purees. Make sure to separate the greens from the roots to increase the storage time for both parts of this crop.
Reserve Your Local, Pasture-Raised Turkey for Thanksgiving

Reserve a local, pasture-raised, organic-fed heritage turkey for a special Thanksgiving dinner from our friends at All Grass Farms.

Farmer Cliff raises Broad Breasted Bronze turkeys which are moved to pasture at 3 weeks of age.  They are free-range in and around portable shelters with their shelters being moved daily.  They are fed certified organic, non-GMO feed mixture from day one with no antibiotics or growth hormones.  They are processed at 17-19 weeks for maximum flavor and they are humanely processed at local, family-owned USDA inspected facility.

Weights range from 12-25 lbs. We will do everything we can to provide you with a turkey in your desired weight range. Turkeys are frozen and packaged in a vacuum-sealed bag. Heart, liver, neck, and gizzard included inside each turkey.

Reservation: $35 deposit per turkey due at time of order.
Final Price: You will be invoiced with your total at $7/lb (less your deposit) due upon pickup.

Turkeys will be available for pickup from the Grayslake farm on Saturday, November 13 and Sunday, November 14 from 7am to 7pm. 

Place your reservation here. 
Please contact Jen with any questions. Thank you for supporting local farmers!
Seasonal Recipes in the Farm Kitchen

Roasted Honeynut Squash with Maple and Pecans 

Buttered Turnip and Thyme Puree - use your salad turnips for this recipe! You'll need to add about 6 turnips instead of the 3. 

Potato and Kohlrabi Gratin

Apple Chard Quiche

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