Summer’s Coming to a Close

The produce season is about where it should be this time of year.  Last week we harvested all the onions and put into the barn to cure.  The tomatoes and peppers are coming due in a big way and those melons are ripe for their annual two week window.  I was peeking at the winter squash and pumpkins and many look like they are ready to go.  Nights are getting cooler and our minds turn to autumn.

With fall upon us, one thing which should get on your schedule is our annual fall harvest party.  It will be Saturday, September 24 at the farm from 6:30 pm to whenever.  This is a time to check out the farm and meet some other interesting people who are also CSA members.   This is an appetizer/drinks/bonfire event.  We used to do a potluck dinner, but this is more relaxed and casual affair.  We provide all drinks and snacks, so just show up for a while.

Another thing you should be thinking about in fall is turkey.  I’m happy to partner with a neighbor of mind, Alex Johnson, who is raising free-range turkeys.  His family’s been in the business since 1888 which makes him a 4th generation turkey farmer who really knows what he’s talking about.  Later this fall he will have heritage-breed Bourbon Red turkeys at $2.05/pound and standard white turkeys at $1.50/pound.  I’m helping him get the word out, so please call or email us to reserve a turkey and we’ll make arrangements.  

In the box:
Celebrity slicing tomatoes
A Green pepper
A couple sweet Carmen peppers
An orange or yellow bell pepper
Cippolini onions: this is a really nice, flavorful onion from Italy.  I dig it.  I remember when I was studying in Rome, you’d see long braids of these things in the markets.  I was thinking about this today and I just have to some more next year so we can do this because it’s so cool.
Garlic
Potatoes
A smattering of Tongue of Fire beans: this is a fresh shelling bean.  Like dried beans, you can use in a soup or other dish, but the cooking time is a lot less since they are fresh.
Daikon Radish: This is the white radish with the top.  Peel and use as you would any radish.  Since it’s an Asian radish, a typical way I like to make it up is grated with some rice vinegar and sugar.
Eggplant
Yellow watermelon
Athena canteloupe


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