Oct 3: Just about wrapped

Sunrise warmth just hitting the fields.

Happy October, folks.

We are feeling the squeeze,: exhaustion from the season, pressure to pull everything and sell or process it, desire to appreciate the abundance and, even more so, desire for a break. With that, October is the last month of outdoor markets before we head indoors, so make sure you come out if you’ve been a sporadic attendee.

Fields of green

Salad greens are going strong (for now) with a fresh new addition of arugula (ooo!) to the herb salad. But with these chilly mornings, the flowers are slowing and our fave mix is soon to be gone with the winds of summer…get yours this weekend!!

With the field coming to a close in the next few weeks, and our energy waning, after next week’s Thanksgiving issue, we’re going to pause our regular weekly newsletter. Thank you everyone for your faithful readership this season, through the highs and lows of the year.

Second-to-last bouquets of the year! We have savoury flavours of warm, cooking herbs like rosemary and sage this week. With some dimension of fennel seed and floral pop of the sunflowers, these bouquets will also dry nicely for culinary use in the coming months.

Carlos is headed into full processing season with tons of sauces and condiments on the horizon for holiday markets and beyond, so stay tuned for updates on the flavours and combinations.

Thanks again and we’ll see you next week!

-OKHP Crew