With a couple notable exceptions, I get to a place in September before the first frost where my brain and body stop wanting to cooperate. Have you ever had this? They say life is a marathon, not a sprint. I agree. Each farm season is also more like a marathon than a sprint, but it doesn’t matter. When you’re on mile 20, your body is like “I don’t want to do this anymore,” and your mind agrees 🙂
Still, I’ve done this 20 years, and, although I may not have the energy of my 26-year-old self, I am wise enough to know that (1) it totally slows down when we get a frost, (2) three weeks go by much quicker than one realizes, and (3) my apprentice, Mason, does have the energy to power through. It certainly helps to have a partner in crime in the field. Also, after I deliver the last box, Maree and I are off on Amtrak to Montana and will be sitting in the hot springs in no time. It’s always good to put a carrot at the end of stick to motivate yourself!
In the box:
- Russet Potatoes
- Slicing Tomatoes
- Colored Peppers : Most are Italia pepper so a long variety (sweet, not hot). Should be sweet when mix of green and red.
- A couple Jalapenos: Some are red, so check your pepper type before using – pretty easy to tell apart from the Italia Pepper (I hope)
- Cantaloupe
- Korean Melons: Small yellow melon with stripes. It’s a very crunchy melon, but great flavor – reminds me of an Asian pear
- Carrots: Not the most beautiful carrots we’ve dug, but they are here. The root crops (carrots + beets) have not been doing well where we planted them this year.
- A couple Delicata Squash: Yellow/white with green stripes. Easy done in the oven as half rings – https://www.rachelcooks.com/how-to-cook-delicata-squash/
- Garlic
- Red + Sweet Onion
- Salad Mix
- Cherry Tomatoes
Lida Farm 