First off, I must thank everyone who has given so much positive feedback these last 2 weeks. I am a firm believer that, for the most part, no news from our members is good news. Meaning that if we do not hear from you, I assume that you have your mouth full of healthy goodies and you are happy. Plus, it’s not good to talk with your mouth full.

As I mentioned last week, Thanksgiving really marks the end of our season. So now, in December, comes the report card. This year is different though. Why? Because we have brought in some outside eyeballs to help write the report card. We contracted a CFO, Michelle, to help examine and share her thoughts with the state of the farm.

Growing up as a kid, Thanksgiving meant three things to me: days off from school, my mom dressing up like a Pilgrim and making my classmates (and me) eat beef jerky like the Mayflower, and soccer tournaments in Phoenix. This holiday has always been nothing but organized chaos. I am sure many of you feel the same way. But then, sometime around the turn of the century, something changed for me and I finally understood Thanksgiving.

November means that the prep must have already started for the Thanksgiving Holiday. That is a crazy week for us as you can imagine, but it doesn’t have to be for you. We will not have any turkeys this year, But we will have everything else that you will need. And as we do every year, we will have the box contents available the week before earlier than normal so you can plan your feast better.

What a few weeks we have been having here folks. Gorgeous weather, nice harvests, and tons of exciting new things. By now I hope you have all tried the amazing new bread options. It most definitely has filled a void for us. And every time we launch a cool new thing, we get flooded with emails, calls and Post-It notes with ideas for the next cool thing.

You think sampling breads and pastries is easy?? Well it’s hard work, but someone has got to do it!

So last week I promised some big news this week. And since I am not one to cry wolf, I will lay it out for you. This will be the biggest thing since sliced bread. Oh, but wait a second, the news is sliced bread. Do I have your attention yet? Good, so let’s set the stage here.

Oh I love this time of year. For most of us, we like to think that the summer time is when the real abundance of fresh foods are around. But I have to tell you that is just not the case. The sweet spot for fresh produce and meats is the fall.

So I sat there thinking about my job as I ate a German Chocolate Brownie that I had generously received as a sample from our baker, Jessica, who wants to add them to our offering. The brownie was amazing and we will be adding them to the web site soon, but I was not thinking about all the wonderful foods I get to eat. I kept thinking about all the incredible people I meet through the farm.

Folks, I need to pause as we head into fall here and give you a little update on what’s around your farm. A few weeks ago I wrote about how the early monsoons and hail wreaked some havoc on our early season zucchini and spring lettuce crops. But there is some really amazing stuff going on that I would like to share so you know more about the farm/business/people you are supporting.

A few housing-keeping notes that I would like to touch on this week. And seeing how the hint of fall is upon us, let’s start with green chile. Within a week or so here we are going to be flooded with green chile. The plants that were slow to take off with the early summer rains have caught their stride and looking very strong right now.