BROCCOLI F/P  Partial shares get a choice with cauliflower.
 
POTATOES F A mixture of Desiree (pink) and Bintje (yellow) varieties

SWEET POTATOES F/P  The sweets did not do well this year.  We can only figure our cool summer stunted their growth.  What we have is nice, but in limited supply. O’Henry (white) and Beauregard (orange) varieties.

GARLIC F/P  More softneck Artichoke

CHOICE F/P  Sage, tarragon or radishes

TOMATOES F  A mixture of a few slicers and cherries

SWEET PEPPERS AND EGGPLANT P 

KOHLRABI F/P  Plenty of members mention their disinterest in this vegetable.  We usually eat it raw after peeling it well.  A yogurt or peanut dip makes it even better.

GREENS CHOICE  F  Swiss Chard, bok choy, or rapini (our rapini has no broccoli florets but we are picking it anyway as it is huge and won’t fit in the crates if it grows any more)

HOT PEPPERS F  jalapenos, anaheims or hot wax.

NEXT WEEK:  More broccoli, cauliflower, greens, peppers and eggplant.  Carrots and onions

FARM REPORT:

This has to be the best time of year to be a farmer.  The harvest is in,  the days are getting shorter,  and the weather is perfect.  As if it wasn’t nice enough, we were graced by a beautiful rainbow at sunrise the other morning.

Another benefit on the farm has been the arrival each week of the cheese share.  This week our cheese shares will feature the award-winning Franklin Island feta from Ken and Jen Munro at Goatsbeard Farm.  Back in August this very cheese was awarded a Silver from the American Cheese Society.  Read all about it here.