2018: Week 18

Good Morning!

September is moving along and another seasonal turning point, the Fall Equinox, is upon us this weekend.

This week we jumped into several large fall crop harvests including delicata squash, sorghum, and drying flowers. Now, one of our greenhouses in filled with delicata, ready to be cured for storage. Curing is the process of drying the outer layer of vegetables, sealing them so that they can be stored over time without preservation or refrigeration. In the next two weeks, we will continue with even more winter squash including the butternut and kubocha, as well as sweet potatoes.

The delicata squash now covers all the tables of one of our greenhouses and sorghum, a grain, is hanging from the ceiling. This greenhouse has gone through rounds of transformation - first as a propagation house for seedlings in the spring and early summer, a drying house for garlic and onions in late summer, and now another curing house for our fall crops. In the winter, another of our greenhouses becomes winter lodging for our chicken and duck flock!

Recipes:

This Week’s Box:

  • Baby Kale

  • Arugula

  • Cabbage

  • Bell Peppers

  • Jimmy Nardello Peppers

  • Lunchbox Peppers

  • Beefsteak Tomatoes

  • Eggplant

  • Garlic

  • Radishes

  • Lettuce - optional

  • Okra - optional

  • Poblano Peppers - optional

  • Shishito Peppers - optional

  • Hakurei Turnips - optional

  • Seconds Eggplant - optional

  • Seconds Tomatoes - optional

Cheese:

  • Choice of various Catapano Goat Cheeses

Bread:

  • Carissa’s Sourdough

Fruit:

  • Apples

  • Nectarines

In the Field:

  • Bush Beans

  • Flowers

  • Herbs

  • Cherry Tomatoes

  • Lunchbox Peppers

  • Shishito Peppers