- Onions, walla walla
- garlic
- colored peppers
- tomatoes: roasted tomato soup
- eggplant: smoky eggplant dip
- Summer squash
- kale: kale Greek salad
- red cabbage: red cabbage and corn salad (add some peppers for more color)
- carrots
- beets: refrigerator pickled beets
- sweet corn
Herb share: lemongrass, Rosemary, cilantro, parsley
The switch to fall like weather seems to have stuck at least for the short while. We can see a slow down in the field harvest of some items due to the change. However, the cooler temperatures makes me feel like we are ready for the back-to-school season. I have even had to bring out the stocking hat to wear this week to keep the cold winds off my ears.
Our raspberries have just started to ripen a bit. Soon we will be swimming in them but it is all in the cyclical seasons of harvest as we will be ready to switch our attention to them as other crop harvests slow down. I’m always so thankful that there is a peak time for many of the different vegetables that ebbs and flows differently from each other, attempting to space our labor efforts out over the entire season.
This weekend at the farm, we will partake in the celebration of two wonderful people, Dale and Jenny Schaffner (Jason’s parents) as they celebrate their 40th wedding anniversary. Farm life reaches deep into both of their histories and continues to live on in several of their children. I look forward to hosting the event and honoring their commitment to each other and the legacy of their love.
Eat Well. Smile Often.
Your Farmer,
Heather