Yes, celery root and parsnips are making an appearance on our table at the farmers’ market this week. We’re all longing for cooler, wet weather. Wandering around the fields this early evening, I am speechless for the beauty.
The crop of beets (red, gold and chioggia) look lush. Should begin to harvest in a few weeks.
Parsnips were harvested out of this row for tomorrow’s market.
Paul is reluctant to pose for me, too busy.
The romaine this week was huge!
Leeks dashing across the ground
Brocoli and cauliflower
I promise there are small carrots coming. This is the next 7 beds.
Aren’t these brassicas Amazing!
A little swale planting, to slow down the water. Looking ahead toward rain.
The onion transplant bed
Artichokes
Next week’s Little Gems.
Chocolate brown pasilla peppers. Dry them for a traditional mole sauce.
The low field has been cover cropped.
Pumpkins to sell tomorrow
Paul's Produce 
October 24th, 2015 at 3:59 pm
Candie, these are great photos! We are looking forward to driving up from the East Bay soon to stock up again! We just loved everything in our last buying trip! Look forward to seeing you!!
October 26th, 2015 at 7:56 am
Thanks so much, for your compliments. Look forward to seeing you soon!
October 25th, 2015 at 3:26 pm
Your favorite way to cook parsnips?
October 25th, 2015 at 3:53 pm
Hi Joanie,
Parsnips make incredible chips! Cut into thin rounds, then coat them with a little high-heat oil (canola, sunflower?) and either fry them in a pan, turning until they are brown, or even simpler, put them in a hot oven (400 degrees) for 10 minutes, flip them over, then another 10 minutes. Salt and pepper. Wonderful!
October 26th, 2015 at 12:22 pm
chips sound great…I’m going to try it out soon.