November 18th offerings

Let’s start with the sweets this week because Jared (who feels like our personal pastry chef) is making apple & quince handpies with the very last case of See Canyon’s quince, an ancient yet increasingly rarified orchard fruit. It’s a relative of apples and pears, but quince is astringent and inedible when raw. Give it enough time and attention while cooking, however, and it’s hard white flesh becomes a deep red paste with a sweet, complex flavor and luscious texture (thanks to its high pectin content) that enhances apples and pears. When Mike, the farmer from See Canyon offered me his last case of quince, I was thrilled and bought it without hesitation. But since it’s so demanding, I didn’t know if Jared would consider 45 pounds of quince a gift or a burden. Fortunately, Jared accepted it with wide eyes, and now we have frozen apple-quince handpies!

Jared is also making his fudgy gluten-free brownies (which can be frozen and actually eaten straight from the freezer), hot fudge, and candied walnuts. Get some candied walnuts for snacking or salads. Or get all of them and a pint of ice cream and make some hot fudge sundaes. 

The rest of the menu is Mexican inspired. We’ve offered Mel’s carnitas before, and this week she’s also making salsa verde and a green chicken posole. Posole is a Mexican broth-based soup with hominy and chili. It’s traditionally served with radishes, shredded green cabbage, and lime, so we will include all of those ingredients in the farm box this week. There’s also Rui’s escabeche (pickled onion, jalapeno, carrots, cauliflower, and chayote) which I find incredibly refreshing and versatile. Rui’s tamarind chamoy Mexican candy dip is her reinvented, reverse engineered version of one of her favorite Mexican snacks. It is great on fresh mango or the rim of your margarita glass.

Click each item below to add to your cart. All orders due by Saturday, 11/14 at Midnight.