Harvesting for a Thanksgiving Cooking Class

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This week we’re harvesting produce for something very special: the Taste of Thanksgiving Cooking Class held right here in Jordan Ranch! This exclusive resident event will guide attendees through cooking a mini Thanksgiving feast including a Fall Harvest Salad packed with produce grown right here on the farm. We’ll be delivering beets, turnips, kale, arugula, and a few other seasonal items as part of the culinary fun. This event is sold out, but we’ll make sure to let you know about any similar ones happening in the future!

As the Thanksgiving holiday draws near we wanted to remind you that our Grab-and-Go coolers are open all day, every day! We keep them stocked and ready for you throughout the week. They’re designed with convenience in mind so feel free to stop by, grab what you need, and pay on the iPad. If you have questions for our farmers, whether it’s about our produce, how we cook with it, or what’s coming soon, feel free to stop by our in-person Farm Stand every Saturday from 9am-noon. And, if it’s broccoli you’re after, make sure to get there sooner rather than later because it’s limited and selling out fast!

We are excited to offer you the first of our cool season herbs this week: dill! This tender herb lends bright citrus and subtle anise flavor notes to any dish it’s added to. It pairs really well with other fall produce like turnips and radishes as well as egg-based dishes like egg salad, quiche, or deviled eggs. We recommend adding it to a homemade ranch-style dressing to enjoy in a salad with our kale, lettuce, and arugula. You can find beautiful bunches of dill in the Grab-and-Go coolers.

In Season at the Farm Stand: Dill, Collard Greens, Bunching Broccoli, Curly Kale, Red Russian Kale, Tuscan Kale, Bok Choy, Lettuce Heads, Swiss Chard, Arugula, Hakurei Turnips, Amara Mustard Greens, Wasabina Mustard Greens, Radishes, Spring Onions, Okra, and Bell Peppers.