Sept 24th and 27th

Officially Fall!! 

The leaves in our field turned color over night.  The winter squash and pumpkins are all harvested and curing.  Frost has bit the field basil and tomato plants.  The hoop house is empty of tomatoes and is awaiting spinach seeds. Can't believe it is time for another change of the seasons, but here we are.  

Fall brings so much bounty.  So much I am thankful for and try to not be anxious thinking about where we will find the time to harvest it all and then were will we find the space to store it all.  I take the the 2nds and process them for freezing and canning....my freezer is already full!

With the change of season we have a change in crops.  Moving back to the cooler weather crops like radish and arugula and onto new crops likes leeks and winter squash.  Lucky for me my seasonal palette changes too and I no longer crave a cucumber but am relishing in the peppers and the last of the melons.

Hope this seasonal transition finds you thankful for so many things.

This Week's Bounty: lettuce, arugula, leeks, onions, tomatoes, sweet peppers, poblano peppers, eggplant, fennel bulb, celery, corn, beans, dill, cilantro

Sept 17th and 20th

Late Summer Colors

Many signs are pointing toward fall. Even though the winter squash vines are tired, the bright fruit hidden within is a treat.  We escaped the onslaught of squash bugs this years, so many are perfectly beautiful.  These beauties will last us into February/March!

My favorite harvest -- peppers!  They take so long to color red ripe but it is oh so worth the wait!  Juicy crunchy and super sweet, I can eat several a day.  They are a prize I feel.  Something so expensive in the store and something I never buy.  It is one of my most favorite seasonal vegetables.

Hoping for a wee bit more of rain if you are up for another rain dance.  Lots of plants still need a bit more love to grow to their full potential.  This time of year we cover the soil with "cover crop" (pictured above).  Different cover crops have different attributes like adding nutrients or organic matter but they all protect the soil (preventing soil erosion).  The bigger the better!

This Week's Bounty: lettuce, beans, onions, melons, corn, hakurei, peppers, broccoli, edemame, dill, cilantro, basil, fennel 

Sept 9th and 13th

A Touch of Fall

The turkeys are starting to ruffle their feathers in the cooler weather.  They are enjoying their fresh grass and tomatoes that do not make the standard cut.  Quite chatty these days, talk a walk to visit and have a little turkey talk!  

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Pumpkins are bright and gorgeous this year.  We have harvested them and a few of the winter squash varieties.  I am hesitant to put them in the share because that means summer is officially over!  Another week, let's savor the flavors of summer first.

Although many summer crops are getting tired, the fall broccoli and cauliflower are really kicking in.  These bright leaves make me happy.  Every year there are challenges and sometimes I get discouraged.  I try and focus on the things that turned out awesome and look for ways to improve the not so great.  Much of it is weather related, which is obviously out of my control.  But some things can be mitigated and that is where I look for change.  I appreciate you taking the time to eat seasonally and supporting your local farmer.  Sincerely. Thank you.

This Week's Bounty: chard, corn, melon, edemame, leek, celery, beans, carrot, beet, tomaot, potato, eggplant, hot pepper, basil, dill, cilantro

Sept 3rd and 6th

Summer Grillin'

Summer flavors are here and grilling brings out the best!  Roasted tomato sauce, eggplant spread, tomatillo salsa, spiralized zucchini .... There needs to be more meals in the day!!!

La Regina Rossa

This onion is fondly known as The Red Queen in Italy.  It is a famous sweet onion from Calabria, Italy and is named Tropea after a glamorous beach town the southern region.  "The incredible sweetness of the onion makes it a real all-rounder in local dishes – it is eaten in sandwiches, pasta dishes, burgers and salads and generously sliced over pizza. You’ll often see it served as antipasto – the onions take nicely to grilling, roasting and particularly salt-baking, but are sometimes eaten raw with a touch of oil. Frittata is another delicious local delicacy, where the onions are gently sweated then baked in an omelette. Tropea onions also make outstanding marmalade – the locals combine the onions with sweet peppers and cook them down for hours, making a delicious paste to spread on crostini or to eat with cold cuts and cheese." My first time growing them this year, I hope you enjoy!!

This is NOT my first time growing cauliflower, although I am still no expert.  This large plant takes nearly 3 months to grow and it prefers perfectly 75 degree days and an equal amount of moisture on each of those days -- ha!  That weather consistency seems non-existent on this farm, but we still are blessed with a few beautiful heads.  I will divvy them out among all of the shareholders this year and we will savor every bite : )

This Week's Bounty: lettuce, chard, tropea onions, edemame, melon, tomato, corn, cucumber, zucchini, summer squash, eggplant, dill, basil, fennel, beans

The Farmer's Table: 

Sausage, Egg & Tomato Pie -- variation of this recipe was no crust or bacon, but put sour cream on top -- delish!

Charred Eggplant & Tahini Spread -- or some recipe like this 

Spiralized Zucchini -- afraid of those big zukes?  Spiralize them!!  We lightly saute or stram them and then toss all sorts of stuff on top.  So good!