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.

I’ve reached the point in the summer when the will to turn on either the oven or stove is lost. I’m sure you can relate, especially with the temperatures in the triple digits these past several days. The saving grace of summer is almost always the produce! Cucumbers for instance are incredibly hydrating and cooling. While they don’t have chemical constituents that physically cool tissues in the body, their high water content means that cucumbers can be up to 20 degrees cooler than their surrounding environment! So find yourself some cucumbers, make this salad, and kick back and enjoy it in the shade.

As summer draws near I start to seriously crave dill pickles. In an effort to help satisfy that craving and use up the gigantic daikon radish I had, I whipped up some pickles! Daikon can often be a little too spicy for my tastes so pickling was not only a great option to use it up but to mellow out the strong flavors. Since these are refrigerator pickles, there’s no need to bust out the canning equipment. Simply follow the recipe then park the jar in the fridge.