Today's carrots are a mix of Jaune du Doubs and Napoli. Both are very sweet right now and should keep well in the fridge. The thyme is a great herb fort winter dishes, root roasts, stuffings and soups. It also dries easily and can be kept dry, on the stem, for extended periods if you don't get to it immediately.
Crop planning for the upcoming season is almost done. That's a good thing because we'll be seeding in the greenhouses by the end of the month. I'll try to give more updates on that soon.