- Rutabaga (turnip looking root) Rutabaga Fries
- Rainbow Carrots
- Moutain Rose Potatoes &/or Fingerling Mix
- Onions, Yellow Candy
- Cabbage, Savoy Buttered Savoy Cabbage
- Eggplant Eggplant and Yogurt Dip
- Peppers, Sweet/Green/Hot Purple Chili
- Rainbow Swiss Chard Swiss Chard Tacos
- Leeks (use like mild onion) Leek Recipes
- Watermelon, Sunshine
- Garlic
- Winter Squash, Spaghetti Herbed Spaghetti Squash
- Beets Spelt Risotto with Beets and Horseradish
- Watermelon Radish: peel skins if they are too hot. Pretty and sweet, but hot inside.
- Heritage Raspberries (eat right away within 1-2 days, or freeze)
Herb this week:
- sage
- basil
- rosemary
- cilantro
Fall has come easy and has been a welcome extension of summer thus far. However, change is on the horizon to more seasonal temperatures soon, so we will begin layering our clothing more and continue to bring in the harvest for safe keeping. The first bits of grass had frost on them this morning which marks the first frost of the season.
The boxes this week are abundant and have a nice variety. Fall is really a wonderful harvest season. Weeds are not competing and it really is about reaping the benefits of all the hard work put in earlier in the season.
Our greens for fall/winter are sprouting and growing in some of our bunks and our older hoophouse. Meanwhile, we are busy trying to put up a new high tunnel which is even larger than our other tunnels we’ve built in past. With the weather trends proving to be more irregular, providing crop protection and more controlled growing conditions without fossil fuel consumption seems to be a good way to go. We hope to be able to have some of our tomatoes in this space next summer as well as to be able to double our supply of winter greens.
Our family gets to go on a little late summer adventure starting tonight. We had planned on camping and biking at Lanesboro, MN for a 4 day weekend as a celebratory marking to the end of pizza season and our Friday night freedom. However, the weather report has encouraged us to change plans and head south for dry and warmer conditions. We will instead explore parts of Missouri: Mark Twain’s hometown, a cave or two, St. Louis, and partake in some much needed camping. Thankfully, Vanessa is here to manage the farm while we are gone for the weekend and tend to daily chores.
Dinner on the Farm…Saturday, October 26th at 5pm
We will be hosting our fall “Dinner on the Farm” event Saturday, October 26th at 5pm. The dinner will be located in our barn and will have an Italian theme this time. The multi-course meal consists of seasonally inspired dishes including wine and dessert. The full menu details are revealed the night of the event.
Reservations are required as seating is limited. Cost is $40+ tax per person. Email or call Heather to reserve your tickets. Payment for the tickets may be mailed to the farm, and tickets can either be mailed to you or held at the door.
Eat Well. Smile Often.
Your Farmer,
Heather