For this week we have:
- 4 quarts of Fuji apples
- 2 quarts of Rome apples
- gallon of cider
- cabbage
- brussel sprouts
- spaghetti squash
- beets 
- 4 heads of red leaf lettuce
Non-edible bonus – bunch of Indian corn 

Enjoy!  — Rebecca Melick

This week we have:
- 4 quarts of Winesap apples
- 2 quarts of Empire apples
- gallon of cider
- pop corn
- 2 lbs of string beans
- brussel sprouts
- cauliflower
- quart of potatoes
- red leaf lettuce

Yes, this is how brussel sprouts grow, on a stalk.  To cook, just cut them off the stalk, and score the bottoms of each sprout so that they cook evenly.  My family loves them best roasted with red onion and sweet potato.  It’s easy, just toss with some olive oil, salt, roast until they are done and toss with some cider vinegar.  

The pop corn is fun too.  It’s not dry enough to pop yet.  I recommend hanging the bunch in your home and enjoying over the holidays.  Then in the winter or spring, place a cob in a paper bag in the microwave and cook until it pops.

Enjoy!   — Rebecca Melick