Week #16 Tuesday, September 25 – Saturday, September 29, 2018

Farm News 

What a week! Hot and humid, heavy rains, and then first frost followed by a weekend of some of the most beautiful weather of the year.  It’s been a bit of a scramble but we’ve managed to get the harvesting done between rains. Well, now that I think about it, harvesting hasn’t always been between rains, it’s sometimes been in the rain.  It’s been a warm rain though so not much complaining on our end, just some extra laundry of wet muddy work clothes.  The other scramble has been working to protect the frost sensitive vegetables (squash mostly) from some cool nights.  Tomatoes and beans have run their course, peppers can take a little bit of frost and our basil was done in with the downy mildew so really it’s been just the squash we’ve been concerned about.  A bunch of it has been harvested – some at the fall work day – and is up in the greenhouse curing and we’re working our way through the butternuts.  We covered the patch with the huge mats we’ve been using for occultation on Friday night and began the harvest with Saturday’s crew.  We’ll continue working to get it harvested and moved to the greenhouse throughout the week and by the time the next frost is predicted (Thursday) we should have it all tucked away.  The good thing about the frosts is that they should sweeten up the Brussels sprouts!  They need a good frost or two before they’re ready to harvest. Fall has arrived, no doubt about it!

In Your Bag

Satina Potatoes
Winter SquashSweet Dumpling & Acorn
Leeks
Fennel*
Yellow onions
Garlic
Broccoli
A mix of PeppersPoblanos, Reds & Yellow, Jalapeno**
Kale
Herbs

*Fennel has a strong flavor.  If that flavor is not your favorite, try Kristin’s recipe below or try roasting it with potatoes and onions.  Cooking really mellows the flavor. 
**
If you’ve got more peppers than you can use, they are really easy to freeze.  Wash, core and seed, cut however you want (I usually do ½” slices or halves), lay out on a cookie sheet covered with parchment or freezer paper to freeze.  Once frozen, put them in a freezer bag.  When you want to use them, take out whatever amount you need.  This works really well for peppers you want to saute – not the best for a fresh salad!

Coming Soon

Butternut and delicata squash next week, I think.

We’ll have some turnips for you and we hope to send Brussels sprouts too and one final round of leeks.

Next Week’s Harvesters

Tuesday, October 2  Gerri Barosso, Troy & Amy Sinykin, Patricia Jones & Allen Gibas, Mark Werley, Lampe Family

Saturday, October 6  Barb Wright & Paul Engstrom, Janelle & Mike & Ian Waldock, Michonne Bertrand, Pat McKee & Doug Meisner, Aurelia Wills/ Jessie & Eoghan O’Neill