Thursday, November 12, 2015

This Week's Shares -- Friday, November 13, 2015, Sampling Event - Krunch Kitchen

Vegetables
Acorn squash
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Potatoes
Sunchokes
Sweet potatoes
Lettuce
Savoy cabbage
Arugula
Baby bok choy
Carrots
Beets
Salad turnips
Spinach
Either broccoli, cauliflower or Brussels sprouts

Fruit
TBD -- Most likely cranberries and apples

Chicken
Full Share Only

Eggs

Pasta

Cider

Mushrooms
Velvet Piopinni
King Oyster


Stock Up Share: If you are purchasing the Circle Brook Farm Stock Up Share, please bring a check to pick-up for $80 written to Circle Brook Farm. More details about the share can be found here.

DiningWild Thanksgiving Mushroom Order: We will have order forms at pick up for the Thanksgiving Mushroom Order. You can pay by check or credit card. Deadline to order is 11/17. Mushrooms will be delivered on 11/20 at our last pick up date. For more detail please take a look at the DiningWild Thanksgiving Order Form or email DiningWild directly at orders@diningwild.com


Sampling Event: Krunch Kitchen is a new local business founded by Janet Schwamm, and specializing small batch, handcrafted artisanal granola. Krunch Kitchen granola is deliciously krunchy and full of nutritious ingredients that are lightly sweetened with only a small amount of natural sweetener. The granola is currently available in Original, Spiced, Peanut Butter, Quinoa Krunch and Matzah Krunch. The limited edition seasonal variety is Dark Chocolate-Ginger. All varieties are perfect in the morning with yogurt or milk, by the handful for an afternoon snack or over ice cream for an evening treat. Krunch Kitchen granola can be purchased through their website at www.krunch-kitchen.com or by emailing orders@krunch-kitchen.com 

Krunch Kitchen will be offering samples of all the granola flavors at the Farm and Fork Society Millburn at pick-up.  Orders placed online can be picked up at that time. There will be a limited amount sold on site.