LEEKS (F/P) I love the way the walk-in cooler smells when it is full of leeks. It smells like buttery goodness.
LETTUCE (F/P) Tender red leaf and butterhead varieties this week.
TOMATOES (F/P) A couple of green tomatoes and a few more ripe ones.
GREEN PEPPERS (F/P) The last of the green peppers
NAPA CABBAGE (P) We are harvesting the prettiest Napa cabbage crop we have ever had: dense heads of delicate leaves.
CAULIFLOWER OR BROCCOLI (F) We planned on putting out more broccoli and cauliflower transplants this summer but as insanely hot as it was we are grateful to be able to offer a choice of the two. Partial shares will get broccoli next week.
BEETS (F) The first harvest of the fall beets, mostly a long variety called “Cylindra”
TURNIPS AND WATERMELON RADISHES (F/P) A couple of each. The watermelon radishes are good keepers. To reduce the heat of radishes slice them into rounds and peel the hot outer layer off.
HERB CHOICE (F) Arugula, dill or tarragon
NEXT WEEK: The last week of the regular 24-week season. More lettuce, herbs, broccoli, cauliflower and sweet potatoes. Carrots, savoy cabbage and bulb fennel.
FARM REPORT:
The thermometer read 26 degrees F Sunday morning and with that the summer crops took their exit. The fields are now stripped with brown rows of dead plants. Everything does not die with the frost. We are gladdened by the resilient cabbages and broccolis that will keep growing until the hard freeze. Other crops fared just fine under a layer or two of row cover. We are just beginning to harvest the fall roots and look forward to many more warm days before winter. The high tunnel plants are growing rapidly within the protected environment.
Next Friday 10/19 we will be hosting our second Outstanding in the Field dinner at the farm and we invite you to join us. The talented folks at Justus Drugstore will once again be serving up their hand-crafted recipes to 100+ diners sitting at a long table in our fields. The chef will be using some of our produce along with other local meats, wines and cheeses. There are still seats at the table available. Go here to learn more and to purchase tickets. Last year the food was amazing and we met so many interesting people who traveled great distances to eat dinner in our farm field.
