down all day, and boy does it feel good.
Sometimes on the farm here we kid ourselves into thinking that the
fall means less work, and then we remember the winter squash harvest,
the fall root crops that need to be dug and washed and stored, the
drip tape and plastic mulch that needs to be rolled up for next year,
the greenhouses that need to be cleared of tomatoes and planted to
winter greens, and the cover crops that need sowing and fields that
need plowing. We're chewing our way through these chores day by day,
and these crisp, clear days really help us carry on. It's so nice to
be outside this time of year! SPeaking of being outside, if anyone
would like to come pick A LOT of basil for making pesto, feel free to
call us and come on out! Also, if any of you parents with kids (or you
young-at-heart-ers) would like to come out and pick pumpkins during
the week, you're welcome to! Just call first and we're usually here.
Anyhow: it is officially soup, curry and slaw season again! Last night
we dined on a potato butternut squash curry with green beans and
peppers, a mixed greens salad, and topped off the curry with minced
basil, scallions, and cilantro. And cheese, because cheese goes well
with everything. We love hearing what you all make with the
vegetables, and are happy to put your recipes in the newsletter.
A couple things we've been thinking of making -- potato-squash-leek
soup, an Asian-style slaw with napa, cilantro, carrots, and some fish
sauce and lime juice, stuffed green peppers with beef and rice,
roasted root vegetables in an herbed vinaigrette . .. the list goes
on! We instinctually know that you folks are doing much cooler stuff
than we are, so please share! We'll even put it on Facebook! You'll be
Alright, so this week we went into the greenhouse on a whim and found
. . . more TOMATOES! But they are very limited. Like, maybe make your
last heirloom BLT or something. Treat these last 'maters with the
reverence they deserve. Maybe serve it on a pedestal, chopped like a
blooming onion, and dip each piece in salt. Go wild!
Alright, enough ruminating.
The grand 'ol list o' veggies:
Delicata, Sweet Dumpling Winter Squash
Beets (tired of these? Quick suggestion: when making any kind of
sandwich, grate beet, toss with vinegar, and top your sandwich with
it. So excellent.)
Sweet Turnips (red and white)
Fall Baby Carrots (bigger by the day)
Spicy Salad Mix
Baby Lettuce Mix
Without further ado, we bid you adieu!
Aaron and Kara