I remained huddled behind my second coffee this morning a bit longer than normal. “Man, the sun isn’t up yet?” I kept asking myself. I just couldn’t rise to the occasion of 40 degrees and dark.
It may not be conducive to my morning energy, but this same change of the season also brings such beauty. The reds and oranges to the tree canopy, the smell of my neighbor’s wood stove wafting across the field, and the sound of corn being chopped for silage. Throw in an evening or two in the sauna and the season of slow down begins.
I have to learn that autumn winds are not trying to sabotage; their message is to rest and prepare for the deep sleep of winter.
In the box:
- Spaghetti Squash: Nature’s low-carb alternative – https://www.delish.com/cooking/recipe-ideas/a20086127/how-to-cook-spaghetti-squash/
- Acorn Squash
- Yellow ‘Satina’ Potatoes
- Fresh Rosemary
- Onions
- Garlic
- Beets
- Green Pepper
- Sweet ‘Italia’ Peppers
- Bok Choy: This is the prettiest bok choy I think I’ve ever grown. Wonderful fresh as a Asian-inspired salad or certainly in a stir fry – https://www.runningtothekitchen.com/bok-choy-salad-with-sesame-soy-sauce/
- ‘Alpine’ Daikon Radish: Yes, I’ve challenged you with two Asian veggies this week…keep it simple with daikon. I had a farmers market customer say – grate it, add soy sauce, done. Basic other idea: https://www.japancentre.com/en/recipe/1313-daikon-salad
- Green Leaf Lettuce
Lida Farm 