This week we made major headway in getting the garden ready for fall. We’ve pulled out the majority of the cucumbers (we’re hoping for one more harvest) and are set to pull the first round of beans and all the squash. Fall cover crops are germinating and look poised to confront rain and cooler temps. It’s exciting to see the transition. In many ways, it remind me of spring all over again- from chaos to control. We’ve been cleaning up the beds, reshaping, fluffing, and seeding for 6+ months until they see another digging fork!
Today we pickled green beans and slowly our freezer is filling for winter.
On a personal note, I gave notice at Food Front and over the next couple of weeks will be transitioning to a new position with Zenger Farm. I am going to be coordinating a program that provides assistance to immigrant farmers with language barriers, land access, technical training, and access to other local ag resources. I am so excited! The position complements farm life well and will allow me more time to dedicate to our life here…
This week your share includes:
Asian pears- We love these sliced into salads. Like pears, they go well with goat and blue cheese.
Italian plums- Someone recommended making a crisp with these two fruits- sounds delicious!
Tomatoes- Tonight i threw these on a flat pie crust layered with fresh herbs, cheese, and sauted onion. I folded over the edges to make a galette SOO good!
Cherry tomatoes- We picked through these very carefully but rains put a damper on cherry tomatoes…cracking. Hopefully the weather will hold out for another week or two there is still tons of fruit on the plants.
Baby lettuce- Sweet little lettuce heads. There’s a mix between butterheads, oakleaf, and winter density.
Onions
Garlic
Peppers
Italian Parsley- Aside from basil, this is the most useful herb in the kitchen! Never let a pasta plate leave without a little sprinkle.
Fingerling potatoes- The last of the season…