Sept 29th and Oct 2nd

Make Way for Fall

Asters are in full bloom, pumpkins are bright orange and the apples, man the apples this year, are unbelievable!  This week brings us into October and Saturday night brought us our first frost, I guess the change of season is inevitable.  Although fall is my favorite season, I am feeling a little like the leaves this year, holding out, refusing to change, until the last second.

 

 

The fields are SO SO DRY.  The plants are holding their own, but will surely enjoy the drink predicted midweek.  On the plus side, the dry weather has made harvesting much easier and if we can get in as much as I hope Monday, we may actually have some "clean" potatoes this year for the winter share : )

 

Most fields have transitioned from dense veggies to cover crop.  Despite the lack of moisture, these little seeds have emerged and will continue to grow until they are covered in snow.  Their roots help hold the soil in place during the fall and spring rains and retain nutrients that will be needed for next year's crops.  Plans for next year have already begun; having forethought is must for a farmer.

 

 

Speaking of forethought.......  it's time to start signing up for 2016 summer shares!  This year's shareholders have first dibs and should give me at least a $70 deposit by January 1st to hold your spot.  After that I will open it up to anyone that is on the wait list and then open it up to the public.

 

 

This week's bounty: lettuce, arugula, radish, kohlrabi, cabbage, carrot, onion, eggplant, pepper and acorn squash

 

The Farmer's Table:

*baked veggie omelet, with a side of LRF bacon, of course

*loaded veggie lasagna

*b.a.t.'s (bacon, arugula and tomato)

*veggie soup with home made beef broth

*pulled pork sliders with mustard coleslaw

*chicken fried steak (tenderized and breaded London Broil) over a bed of arugula and tomato

 

...Zach was on this week--everything was soooooooo good!!!!

 

 

September 22nd and 25th

It's all about the Pepper!

It has been gloriously fun picking peppers these past few weeks!  The plants are just loaded with these beauties....

We harvested over 350 pounds!  I can't say that I meant for them to be ready all at once, but that seems to be how peppers grow.  The plants grow big and strong, decorated with delicate white flowers, and before you know it the plants are falling over with huge green peppers, and then...they just sit there, for WEEKS, and then one day, BAM! they are all brightly colored.

 

Feast your eyes and stomach on this wondrous fruit!  Make fresh salsa...

 

stuffed peppers...

 

stuffed peppers a la spaghetti squash--yum!!

 

 

Roast them, freeze them eat them in the winter in a red pepper bisque or lasagna or......  whatever you do, preserve these beauties for your winter meals...you will be so glad you did!

 

 

This week's colorful BOUNTY!  lettuce, arugula, radish, chinese cabbage, tomato, pepper, beet, chard, onion, hakurei turnip, potato

September 15th and 18th

Kaleidoscope of Colors!

A good friend, and past shareholder, came back to Maine this weekend to help harvest winter squash.  Her working visit was perfect timing and we enjoyed a beautiful day.  The squash look awesome and now they are sweetening up in the heat of the greenhouse.  It still feels like summer to me and my body is not quite craving the carbs yet, but soon the days and nights will be cooler and the extra caloric energy will be necessary to keep me moving through all of the fall harvest. 

 

 

Pig moving day is always one of my favorites.  They are soooooo happy to get fresh grass and it's fun to watch them in their glory.  If any of you have apples that are littering your lawn, feel free to bring them by--the pigs LOVE them!  And be sure to come visit the pigs and turkeys before they head out for the year...

 

 

Fall Farm Potluck!

All Shareholders invited (meat and veggie)

Sunday Oct. 4th 1-3

 

 

 

Friday night after pick up....this is what my kitchen looks like.  A pile of freshly baked bread and glorious summer veggies prepped into a fresh salsa.  Our kitchen generally has fresh veggies piled on the counter.  Sometimes the fridge is nearly empty and the table and counter are covered in crates of vegetables.  In general, I am more of a "stash it away because clutter stresses me out" kind of person.  But with the veggies, I lean more towards Zach's "out of sight out of mind philosophy, so let's just leave it all out so we know what there is to eat".  It's kind of fun, and colorful and I can just grab a pepper and start chomping on it as I walk through : ) 

 

 

 

This week's Bounty! arugula, radish, kale, beans, carrots, spaghetti squash, tomato, pepper, eggplant, onion and garlic!

September 8th and 11th

A Celebration of Labor!

(or lack thereof for a few days)

and our 13th Wedding Anniversary!

We took our annual wedding anniversary camping/canoe trip this past weekend and could not have picked a better weekend!!!  It was hot and humid, but being on the pond made it oh so wonderful. I floated around on my raft while Simon swam alongside and Zach jumped off rocks into the deep water. 

Tomorrow as I harvest for pick up, in the heat of the morning, I will try and remember the cool of the water.  The farm is hot and dry right now and I am looking forward to a little rain this week.  The air still feels like summer, but the crops are definitely showing signs of fall.  The cukes and zukes have slowed to a near stop and the brightly colored winter squash are starting to peak out form their fading leaves.  It's hard to believe we are in the 2nd week of September, but here we are.  Take a moment to enjoy the last flavors of summer...juicy tomatoes and sweet peppers for, even though it seems impossible in this crazy heat, the first frost is lurking right around the corner.

 

This week's bounty: lettuce, beans, onions, tomatoes, peppers, eggplant, beets, potato, corn

 

Farmer's Camping Table:

  *smoked salmon, sliced cukes, tomatoes and crackers

  *The Sausage Kitchen's smoked sausage, fresh tomato, onion and summer squash

  *pasta with peppers and fresh tomatoes

Sept 1st and 4th

Hurray for Veggies!

Meet Mr. and Mrs. Eggplant.  You may choose who is who and what is what.  I am amazed at how many of my shareholder's have their head in the gutter : )

 

 

Fruit.  For years, we (especially Zach) have tended to our small orchard, consisting of pears, sour cherries, plums, peaches and apples.  Every year we learn from our mistakes and learn better techniques for pruning, fertilizing and insect control.  Growing organic fruit is VERY challenging and time consuming.  Although the winter killed all of our peach buds again, our pears and plums are loaded.  So much so that we should have thinned...and didn't.  The lack of thinning has caused the fruits to not be as sweet as they could have been.  Still tasty in cooked desserts, we are enjoying our bounty and taking the time to preserve some for winter.

It's been hot and dry out in the fields.  This time of year is always a little strange as it is time to get the fall/cool weather crops in like spinach, but it is near 90 degrees!  Here we are planting scallions that will overwinter and be the first allium you see in your share next year.  Tough little plants these guys are.  The gardens are certainly starting to look like fall is sneaking in and fall harvest has commenced.  Starting with the storage onions, we have many TONS of food to move in over the next 2 and half months!  It's a lot of hard work, but fun to see the "fruits of our labor". 

 

 

 

This Week's Bounty: chard, cabbage, carrots, baby leeks, scallions, edemame, basil, parsley, melon for full shares, cukes, zukes, summer squash and tomatoes