NAPA CABBAGE: The heart of a good kimchi, these are the ones in our ferments. You can make your own with ingredients from the share. A nice mix is to have your kimchi be about 75% napa, and 25% root vegetables and spices. Check out the blog from October 2008 for a recipe https://fairsharefarm.com/wp2/what-to-do-with-your-share-week-22-9/ 

ONIONS: Beautiful red onions. These onions store well and are multi-purpose. 

BOK CHOI: Fresh from the field, it will complement the napa in a kimchi. We used it in a nice stir-fry tonight. 

 GREEN PEPPERS: The last of the season. Good addition to the potato salad recipe below. 

POTATOES: German potato salad always goes good this time of year. Check out our September 2009 blog for a recipe. https://fairsharenews.blogspot.com/2009/09/what-to-do-with-your-share-week-18.html 

SPROUTING BROCCOLI: This recipe http://www.fairsharefarm.com/archive/info/Newsletter/2006/v3%20I18%20September%2013.pdf from our September 2006 newsletter for a curry might also help you use up any eggplant or peppers you have on hand. 

PURPLE DAIKON RADISH: A great addition to a kimchi recipe. It is also wonderful and colorful when grated into a salad. 

HERB: We will be harvesting the last of several herbs before the frost hits this week. Selection will vary. 

Fall is officially here! The sun now begins its retreat to the darkness of winter. 

 

 Fall brings frost and one may come as early as Friday morning. Amongst the many preparations for frost , we continue to care for the last of the monarch nursery. Several have made the transition in the last few days including both of the chrysalis that attached to our dining room chairs. 

The fields that were in crops this year are now blanketed in their winter cover crops. Rye, vetch, peas and oats are growing despite a lack of rain for most of September. We have missed most of the big downpours and are very dry at the moment. Luckily we continue to irrigate and the fall crops are doing well.