Week #9 Tuesday, September 1 – Friday, September 4

In Your Bag
Yellow Onion  a biggie!! Red Onion
Yellow potatoes


Peppers –bell peppers, Anaheims
    Shishitos (red or green in the bag)
– green and/or yellow
Parsley/Thyme bunch
another big week of tomatoes with a pint of salad tomatoes and a bag with romas and red slicers

Coming soon!
It’s looking like fennel for next week, probably a cabbage.  We’re thinking it will be Poblano peppers along with sweet red and yellow peppers.  We’ll keep sending tomatoes as long as we can!

A Note about Basil
Sadly the basil we hoped to send this week has basil downy mildew and is not usable.  Even planting a resistant variety – Prospera –  proved to be not enough in the high humidity of the past week.  Basil is now done for the season.

Farm News
Wow!  September.  How did that happen?  We know many of you are heading back to school as students and teachers and in other various roles and in a variety of scenarios.  We wish you all well.  It’s challenging no matter how you cut it.  

On the farm we’re looking at a transitioning of the seasons.  Some of our high temps this week are in the 60’s with lows in the 40’s.  It’s time to bring out the flannel shirts!  These next two weeks, the bags will hold the end of summer and beginning of fall.  Cucumbers and zucchini will be making their last showings of the season.  We’ve got one final planting of Romano beans that we’ll begin picking this week and we’ll keep the tomatoes coming as long as possible as their use shifts from fresh slices and salads to soups and sauces. 

We’re keeping an eye on the winter squash (looks like a good harvest!), checking in on the Brussels sprouts and fall broccoli, and eyeing the celeriac, wondering if it will size up this year.  We shall see!

This past week, my Mom sent me Mary Oliver’s book, Swan: Poems and Prose Poems and in it was this lovely poem.

Beans Green and Yellow
From “
Swan: Poems and Prose Poems”
By Mary Oliver

In fall
it is mushrooms
gathered in dampness
under the pines;
in spring
I have known the taste of the lamb
full of milk
and spring grass;
it is beans green and yellow
and lettuce and basil
from my friend’s garden –
how calmly,
as though it were an ordinary thing,
we eat the blessed earth.

Even as we are unable to gather this year and share stories and food, together we “eat from the blessed earth” the gifts from the land that is Spring Hill Community Farm— supported so generously by all of you.  Amidst it all, we are so very grateful.