LETTUCE F/P  Dainty Forellenschluss heads first from the lettuce patch, which is looking good as long as we don’t get another gully washer.

GREENS CHOICE F The first picking on the fall kale, chard and gailan will be light to start.

SWEET PEPPERS F/P  The peppers don’t want to stop growing.  Expect lots of ripe peppers, and once the frost threatens, lots of green peppers in your future.

YELLOW ONIONS F/P

POTATOES F  More of the Desiree variety with pink skin, yellow flesh.

EGGPLANT F  The plants are making nice fruit now.

CUCUMBERS P  Not many more cucumbers left. A sign of the end of summer.

TOMATOES F/P  A last little flush is slowly ripening.

HERBS F/P  Chives and thyme

NEXT WEEK:  Peppers, sweet potatoes, garlic, eggplant, lettuce

FARM REPORT:
We had a beautiful day for the CSA harvest dinner.  The community came together and put on a great party with lots of fun for the kids, homebrew and good conversation for the adults and no injuries have been reported.

Since we spilled the beans last week (see here if you missed it), Tom and I had to take a few minutes from the festivities to talk about our plans for next year.  Sustainability is sometimes described as a three-legged stool comprised of social, environmental, and economic components.  We think the CSA is rocking the social component with the sliding scale, coordination with food pantries, distribution sites and so much more.  Our environment benefits from the farm’s commitment to organic practices, the purchase of wind power from our electric co-op, and a myriad of other things that are done to conserve resources on the farm.  The economics of the farm are strong thanks to the support of the membership.  With the commercial kitchen almost complete, the farm hopes to complement the CSA income with sales from fermented foods.  We are excited to begin the next chapter of building our farm business with the community and the land.