Ok guys, don't freak out that we're giving you a living herb plant in your share this week.  Everyone generally agrees that having fresh herbs in the kitchen opens the door to inspired cooking and for a long time I've believed that the best way to have fresh herbs in the kitchen is to have herb plants at home.  This week we're trying something new and instead of giving you cut herbs to use throughout the week, we're giving you an herb plant that you can take home, use for a few meals and if you're inclined to keep that plant going, you'll be able to use it again and again.  On the other hand, if you've got a black thumb and don't think you can keep the plant alive, consider it as disposable as a package of herbs you would buy at the store.  The amount of resources and energy that went into making the herb plant are almost identical to the what would go into growing, harvesting and packaging fresh herbs.  You can also give it away to a friend or bring it back to us if you feel bad about wasting the plant.  Our goal in giving you herb plants this week is to show you the joy of cooking with freshly harvested ingredients right at dinner time.  Being that we're farmers, we'd also like to emphasize the value of having edible plants at home.

Small shares:
Beets from French Farms
Cherry tomatoes from Michael Borek Farm
Baby bok choi from our fields
French breakfast radishes from our fields
Turmeric from Empower Farm
Cubanelle peppers from Worden Farm
Choice of potted herb: marjoram, oregano or thyme

Large shares:
Beets from French Farms
Cherry tomatoes from Michael Borek Farm
Baby bok choi from our fields
French breakfast radishes from our fields
Turmeric from Empower Farm
Cubanelle peppers from Worden Farm
Choice of potted herb: marjoram, oregano or thyme
Extra tomatoes
Extra cubanelle peppers

This week's share also includes turmeric harvested at Empower Farms.  Empower Farms is a beautiful little farm with a big mission, as stated on their website, "to provide a space where differently abled people could participate in the responsible production of food, connect with the earth and feel empowered."  They use the permaculture system of growing food, always avoiding chemicals and focusing on natural systems.  Their turmeric is harvested fresh to order so you will notice it's extra juicy and vibrant.  Turmeric not only adds earthy flavor and a rich golden color to foods, but it also has some medicinal properties such as anti-inflammatory effects, pain reducing and it is a very strong antioxidant.  Have you ever heard of golden milk?  It's a warm Ayurvedic drink made with coconut milk, ginger, cinnamon and turmeric, essentially it's a milky tea.  Golden milk is warming, anti-inflammatory, soothing, relaxing and will make you feel ultimately cozy on a cold night. If you're interest is peaked, check out this article at bonappetit.com that delves into the facts and myths about turmeric and golden milk.  For recipes, follow this link to another bonappetit.com article with 49 mouth watering photos.

Cubanelle peppers are a sweet variety, typically used for making stuffed peppers, but they are also good in any other recipe that calls for sweet peppers.  They are good for stuffing because they are big and have thin skin so there is a lot of space inside of them to add stuffing.  If you google "stuffed cubanlle peppers" you'll quickly find a recipe that you might want to try.  Tiffany has been pickling them the past few weeks and they are have been amazing, selling out the farmers market every week and running out of our kitchens at dinner time.  A pickled pepper is great for sandwiches, aperitifs, cheese plates, etc.  If you're curious about our pickled cubanelles, check them out at the market or ask Tiffany for her recipe.

Remember that we are skipping CSA pick up the next two weeks, December 23rd and December 30th for a holiday break.   Enjoy your share this week!  Happy Holidays!  See you guys in January!