Transplanting. Photo by Scott David Gordon.

By Ada Broussard

Week 48 has us prepping for our holiday party! A huge thanks to The ABGB for the beer and Skull and Cakebones for the sweet treats.

It has been a mild season thus far which means TONS of veggies to sell! This is perhaps our busiest time at the packing shed, with drivers and packing crews all working a little extra.

Believe it or not, we're already doing some planning for our Spring Transplant Sale. We've been busy looking at what worked last year and what our top sellers were, so we can get the seeds ordered!

We're in week four of partnering with the Sustainable Food Center's Farm to Work program. We had a great pickup at UT this week! Also, Casey, our Customer Service Extraordinaire, made a Santa hat for Chucha, one of our sweet farm dogs. Check it out below... it's pretty cute.

Fall greens. Photo by Scott David Gordon.

Vibrant lettuce mix. Photo by Scott David Gordon.

Cilantro. Photo by Scott David Gordon.

Baby brussel sprouts. Photo by Scott David Gordon.

Textures from the fennel field. Photo by Scott David Gordon.

Veins from our collards. Photo by Scott David Gordon.

Collard harvest. Photo by Scott David Gordon.

Kale forever. Photo by Scott David Gordon.

Fennel clean up at Hergotz. Photo by Scott David Gordon.

Chucha's Santa hat. Photo by Casey Wiggins.