The last big wave of activity for the season is upon us as we begin preparing for fall and winter. We keep the weeding, trellising, mowing and harvesting going while we work to plant the fall vegetables and summer cover crops. On the plate it is the onions and potatoes that dominate.

Since our Week 8 blog we have purchased a julienne slicer and are using it regularly to make zucchini and eggplant noodles. This handy-as-can-be gadget can turn a jumbo zucchini into the equivalent of a box of spaghetti in no time.

Another use of the noodles is in a slaw. Simply mix them with some thinly sliced onions and grated carrots. Add some salt and pepper, your favorite slaw dressing, and it is a raw delight. Some finally chopped hot peppers, or pepperoncini rings are a good addition.

We have had good comments from those of you that have tried the kraut. Here in our kitchen we find it the perfect filling for a Reubenesque sandwich. Our version of this meatless reuben has a combo of Skyview Farms and Goatsbeard farm cheeses—Colby and Pitzicato respectively. A roasted hot pepper per sandwich seals the deal. Yum.

The makings of a Reubenesque