We spent all day harvesting on Tuesday in order to have the Grab-and-Go coolers stocked and ready for your holiday meals! As a reminder, the coolers are self-serve and are open to you all day, every day. Simply pick what you need, then check out on the iPad on the left side of the coolers. There’s signage posted to help you along. If you need some last minute inspiration, check out the recipes below using our seasonal produce. 

• Braised Hakurei Turnips with Maple, Miso, and Ginger
• Kale Salad with Apple and Pumpkin Seed Clusters
• Swiss Chard with Hazelnuts and Mushrooms
• Coconut Milk Braised Collard Greens 

In Season: Dill, Collard Greens, Bunching Broccoli (limited), 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.

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.

After a teaser last week, we are excited to share that we harvested the first Napa cabbages of the season this week! This quicker growing cabbage variety is often called “Chinese cabbage”. It has an oblong shape, crinkly leaves, and a mild sweet flavor. It makes a great salad green when finely chopped and is perfect for using in a batch of kimchi. It can also be roasted, sauteed, and grilled for a delicious and easy side dish. If you aren’t sure where to start, we recommend trying this melting Napa cabbage recipe or this Napa wedge salad with apples and buttermilk dressing. 

Did you know that we have two different mustard green varieties available in the Grab-and-Go coolers? Wasabina mustard greens (below left) have frilly leaves that are tender with a spicy and pungent flavor similar to wasabi. We love adding them to a stir-fry along with bok choy, peppers, and Hakurei turnips. They can also be combined with our lettuce and arugula for a spicy salad mix. Amara mustard greens (below right) have darker green leaves that are tender with a nutty and garlicky flavor that is more mild than Wasabina. We love adding Amara to stir-fries as well but it is also delicious in soups and stews.

As summer crops are phased out and the beds are flipped and prepared, we’ve been able to plant more cool season crops. This week, we planted a round of collard greens and cilantro. Both of these crops will thrive in the cooler temperatures and be ready for harvesting towards the end of this month or the beginning of December. While collard greens are members of the large Brassica family, cilantro is actually a member of the same family as carrots, fennel, and celery.

In Season at the Farm Stand: Red Russian Kale, Tuscan Kale, Bok Choy, Lettuce Heads, Swiss Chard, Arugula, Hakurei Turnips, Amara Mustard Greens, Wasabina Mustard Greens, Radishes, Spring Onions, Okra, Lunchbox Peppers, Bell Peppers, and Flower Bouquets

We harvested the first kale and bok choy of the season this week! Both of these crops are members of the vast Brassica family along with other cool season favorites like broccoli and cabbage. Kale (above) is incredibly versatile and can be enjoyed raw in salads, smoothies, and juices but it’s also just as delicious in soups, stir-fries, and pasta dishes. Boy choy (below) has tender leaves and crunchy stems that are perfect for stir-fries, soups, and grilling. You can find both of these leafy greens in the Grab-and-Go coolers! 

It’s an exciting time on the farm as we’re harvesting something new nearly every week. In the next week or two, we’ll be harvesting the first heads of Chinese (Napa) cabbage! As you can see below, our plants are huge and have already started to form heads. Once the heads size up to harvesting size over the next couple of weeks, you’ll start to see them trickle into the Farm Stand. We can’t wait to share them with you! 

With the arrival of cooler weather, our remaining summer crops will start to slow down and eventually be completely phased out. While okra can grow until the first frost, our peppers are more sensitive to cold weather along with basil and a lot of our flowers. We highly recommend taking advantage of our Italian basil and flower bouquets because they won’t be around much longer! Make sure to snag a bouquet this weekend to add a little seasonal farm beauty to your home. 

In Season at the Farm Stand: Kale (limited), Bok Choy, Lettuce Heads (limited), Swiss Chard, Arugula, Hakurei Turnips, Amara Mustard Greens, Wasabina Mustard Greens, Radishes, Scallions, Okra, Lunchbox Peppers, Bell Peppers, Shishito Peppers, Basil, and Flower Bouquets

We are harvesting the very first bunches of Swiss chard this week and will have a limited amount available in the Grab-and-Go coolers! This leafy green is in the same family as beets and spinach and has a flavor that tastes like a blend of the two. The variety we’re harvesting has vibrant red stems and veins which makes for a very colorful addition to your plate! Swiss chard can be enjoyed on its own as a side dish with a little garlic or added to soups, stews, and pasta dishes. We recommend trying it in this white bean chicken soup or this lemon Swiss chard pasta. 

Have you had a chance to try any of our Hakurei turnips yet? This beloved root vegetable is a farmer favorite due to its succulent crunchy texture and mild, sweet flavor with fruity notes. Unlike the larger turnips you often see at the grocery store, Hakurei turnips can be enjoyed raw. They work really really well in salads and slaws, especially with our arugula. When cooked, Hakurei turnips become incredibly tender. If you want an easy and flavorful side dish, try these braised Hakurei turnips with maple, miso, and ginger. 

In order to make sure you have plenty of variety on your plate this fall, we’ve been seeding new varieties in the greenhouse every week. This week we planted mizuna and Tokyo bekana. Mizuna is a Japanese mustard green with a mild flavor that works well in both salads and stir-fries. Tokyo bekana is a loose leaf cabbage variety with super tender leaves that make a great salad green.

Last but not least, we want to extend a big thank you to the volunteers that showed up for our Orchard Beautification Day this past Saturday! With your help we were able to plant thornless blackberries and perennials for our native pollinator bed. Keep an eye out for more events like this in the future! 

In Season at the Farm Stand: Swiss Chard (limited), Arugula, Hakurei Turnips, Baby Mustard Greens, Radishes, Scallions, Okra, Lunchbox Peppers, Jalapenos, Bell Peppers, Shishito Peppers, Poblano Peppers, Basil (Italian, Lemon, Thai, and Tulsi), and Flower Bouquets

Our Orchard Beautification Day is swiftly approaching! We hope you’ll join us this Saturday, October 18th, from 9am-12pm for a fun volunteer opportunity in our young fruit orchard. With your help, we will be weeding and mulching around our existing fruit trees and planting thornless blackberries for future harvests. We will also be planting a bed by the orchard with pollinator-friendly native plants. All are welcome to join us for this event! We recommend signing up here if you will be attending so we can ensure we have enough tools and supplies. 

Arugula just made its way into season this week and we have so many other fall crops on the way! In the next week or two, you can expect to see bunches of Swiss chard and kale hit the Farm Stand. In order to ensure we have plenty to harvest for you throughout the season, we planted more Swiss chard this week (above) along with the first round of beets. We’ll also be transplanting the fennel, celery, parsley, and cilantro from the greenhouse into the field very soon. Stay tuned every week to make sure you don’t miss out on your favorites! 

Planting cover crops is just as important as our food crops. This week we’re sowing a cool season mix of clover, daikon radish, rye, oats, and mustards in one of our sections. Each of these varieties works together to help loosen compaction, fix beneficial nitrogen to the soil, control erosion, and suppress weed growth. And, once mowed down, these plants will add organic matter back to the soil. Fun fact about mustards in cover cropping: they help suppress lingering plant diseases in the soil! 

Arugula, Hakurei Turnips, Baby Mustard Greens, Radishes, Scallions, Okra, Lunchbox Peppers, Jalapenos, Bell Peppers, Shishito Peppers, Poblano Peppers, Basil (Italian, Lemon, Thai, and Tulsi), and Flower Bouquets

We’re gearing up for our first Farm Tour of the fall season and can’t wait to see you! The tour takes place this Saturday, October 4th, from 11am-12pm. You’ll get an exclusive look at what it takes to get the farm ready for the fall season in addition to all of the delicious veggies we’ve been planting. Our tours are open to the public and suitable for all ages. No fee or signups required – simply show up at 11am on the farm porch ready to go!

The arrival of October brings the first harvest of our Cherry Belle radishes! These beautiful, vibrant radishes are crisp and crunchy with a peppery bite. They can be enjoyed raw in salads, sandwiches, and tacos and are a great candidate for quick-pickles. If you want to mellow their peppery flavor, try roasting them alone or with a mix of other root veggies. Make sure to stop by the Grab-and-Go coolers to snag a bunch or two this weekend!

Block out the morning of October 18th on your calendar and join us for our Orchard Beautification Day! This volunteer opportunity takes place on Saturday, October 18th from 9am-12pm right here on the farm. With your help, we’ll be weeding and mulching the trees in the orchard. We’ll also be planting a couple of rows of thornless blackberries and a native pollinator bed at the entrance. This event is open to the public and is a great way to leave your mark on the community. We hope to see you there!

In Season at the Farm Stand: Radishes, Scallions, Summer Squash, Okra, Eggplant, Zucchini, Cucumbers, Lunchbox Peppers, Jalapenos, Bell Peppers, Shishito Peppers, Poblano Peppers, Basil (Italian, Lemon, Thai, and Tulsi), and Flower Bouquets and Stems

We celebrated the arrival of fall this week by planting another round of delicious fall crops! This round includes favorites like broccoli, kale, and Swiss chard. Though it will be a while before you see broccoli make it to the Farm Stand due to its longer harvesting window, you can expect to see the first kale and Swiss chard in about a month! If you’re a kale connoisseur, you’ll be pleased to know that we are growing a couple of different varieties including the ever-popular dino kale. We can’t wait to share it with you!

Your favorite summer crops are still around for now but that will change over the coming weeks as cooler weather eventually returns and we begin harvesting fall crops. Members of the nightshade and cucurbit families make up a significant portion of our summer crops and are suited for growing in the warmer months rather than cooler ones. In order to prioritize the current growing season, we’ll begin phasing them out and replacing them with cool weather crops. We highly recommend enjoying the following items over the coming weeks before they make their way out of season: zucchini, summer squash, cucumbers, peppers, eggplants, basil, and okra.

In Season at the Farm Stand: Scallions, Summer Squash, Okra, Eggplant, Zucchini, Cucumbers, Lunchbox Peppers, Jalapenos, Bell Peppers, Shishito Peppers, Poblano Peppers, Basil (Italian, Lemon, Thai, and Tulsi), and Flower Bouquets and Stems

We are excited to share that our first monthly Farm Tour of the fall season is on Saturday, October 4th at 11am! This tour will be a great opportunity to meet our Farm Team and celebrate the start of the fall season on the farm. Attendees will get an exclusive sneak peek at all of the fall varietals that will soon be making their way to the Farm Stand and onto your plates within the next couple of months. And, you might even get a taste of some of the first fall produce! Our tours are free of charge and open to the public. We hope to see you there!

We did a lot of direct seeding in the high tunnel this week for fall! Since most varieties we planted can be sown thickly (i.e. fairly close together), we’re able to do this with the help of our push seeder. This farm tool allows us to plant several rows within minutes! Among the varieties planted were arugula and carrots. Since arugula is a quick grower and can reach the baby phase in a matter of weeks, you can expect to see the first arugula at the Farm Stand within the next month! 

We planted a yellow mustard cover crop in a few beds on the southeastern portion of the farm to help suppress the growth of one of our most abundant and pesky weeds: nutsedge. Yellow mustard is a quick growing cover crop that will not only address the weed issues in these beds but can suppress harmful soil-borne nematodes and fungi. It is a different variety of mustard than the ones we grow and harvest for their spicy leaves. This cover crop will eventually produce yellow flowers that will attract and provide a food source for our native pollinators.

In Season at the Farm Stand: Scallions, Summer Squash, Okra, Eggplant, Zucchini, Cucumbers, Lunchbox Peppers, Jalapenos, Bell Peppers, Shishito Peppers, Poblano Peppers, Basil (Italian, Lemon, Thai, and Tulsi), and Flower Bouquets and Stems

Leaving Soon: Cucumbers, Summer Squash, and Peppers

Scallions are back in season for you at the Farm Stand! Farmer Chandler loves scallions because they’re a workhouse crop that is heat tolerant and a great way to start adding diversity back to harvests in late summer/early fall. These members of the allium family can be used in a multitude of ways both raw and cooked. Farmer Sarah’s favorite way to use them is as a garnish on rice and noodle dishes. Farmer Chandler loves charring scallions on the grill alongside beef. Make sure to stop by the Grab-and-Go coolers soon to pick some up! 

We sowed seeds for fall crops in a few of our beds recently and they are just starting to germinate! Some crops do well with being sown directly in place rather than being started in transplant trays in the greenhouse. We do this with certain root crops and leafy greens that are planted densely in order to be harvested in their less mature baby phase. So far we’ve planted radishes, lettuce, and turnips and will be tackling arugula and carrots next. Radishes are quick growers so you can expect the first harvest in about a month! 

We are experimenting with a fall round of flowers this year in the hopes of extending their season. We planted them in the greenhouse last week and most of them have already germinated which is promising! As with all experiments, there is always a chance it won’t work out, but we’re hopeful and looking forward to seeing how things progress. Here’s what we planted: gomphrena, alyssum, stock, sweet pea, zinnia, viola, and cosmos. 

In Season at the Farm Stand: Scallions, Summer Squash, Okra, Eggplant, Zucchini, Cucumbers, Lunchbox Peppers, Jalapenos, Bell Peppers, Shishito Peppers, Poblano Peppers, Basil (Italian, Lemon, Thai, and Tulsi), Baby Butternuts, and Flower Bouquets and Stems

We are excited to share that fall seeding is underway this week! As we shift to the cooler seasons, we’ll be moving away from the Cucurbit and Nightshade family of crops and will be planting a lot of Brassicas, root vegetables, and cooler season herbs like dill and cilantro. These crops not only prefer cooler temperatures, but can tolerate the shortened daylight hours of fall and winter. The first round of planting this week included collard greens, kale, Napa cabbage, baby bok choy, and mustard greens. We’ll be planting more over the coming weeks so stay tuned!

The last round of cucumbers will be making their way into season very soon! After a short lull between rounds, you can expect to see cucumbers making their way back to the Farm Stand this weekend. Since this will be the first harvest from these plants, they will be available in very limited quantities until they hit their stride in the next couple of weeks. These cucumbers are a slicing variety that is great for enjoying in salads, sandwiches, smoothies, or even a batch of lemonade along with some of our herbs. 

In Season at the Farm Stand: Okra, Eggplant, Zucchini, Cucumbers (very limited), Lunchbox Peppers, Jalapenos, Bell Peppers, Shishito Peppers, Poblano Peppers, Lemon Balm, Basil (Italian, Lemon, Thai, and Tulsi), Baby Butternuts, and Flower Bouquets and Stems

Our Community Vegetable Share Program is returning for the fall season! The program is exclusively for Jordan Ranch residents and runs for 6 weeks, beginning Tuesday, November 12th through Tuesday, December 17th. The investment for the season is $126 which breaks down to just $21 per week. Each week, participants will receive 5 - 7 produce items hand chosen and delivered directly to your home by your farmers, Matt and Anne. All of our produce is grown utilizing organic and sustainable practices and will be harvested on Tuesday mornings to ensure you receive fresh, healthy, and beautiful vegetables! 

Curious what a typical vegetable share would look like this week? Now that we’re beginning to harvest an abundance of fall veggies, a share this week would consist of a colorful mix of beets, cherry tomatoes, rainbow Swiss chard, French breakfast radishes, kale, and Napa cabbage.

In future weeks, you can look forward to carrots, cabbage, arugula, lettuce, broccoli, cauliflower and more.

Each week, we'll include a special recipe and below are a few quick recommendations:

• Pickle the radishes and make a quick salsa with the cherry tomatoes to enjoy with your favorite tacos
• Roast the beets and blend them into a hummus to snack on throughout the week
• Wilt the Swiss chard and kale into a batch of minestrone soup 
• Shred the Napa cabbage and toss it with a spicy Sriracha dressing for a slaw that can be enjoyed alongside sliders or grilled fish

If you’re a current Jordan Ranch resident and would like to enjoy 6 weeks of farm-fresh produce delivered directly to your door, you can sign up here. Spots are limited so make sure to grab yours as soon as possible! If you have any questions, simply respond to this email so we can make sure they’re answered. 

In Season at the Farm Stand: Cherry Tomatoes, French Breakfast Radishes, Red Beets, Hakurei Turnips, Roselle Pods, Roselle Greens, Baby Bok Choy, Komatsuna, Curly Kale, Dinosaur Kale, Mustard Greens, Collard Greens, Napa Cabbage, Rainbow Swiss Chard, Korean Melons, Okra, Long Beans, and Asian Eggplant