Another beautiful fall day we've had. It's perfect harvesting weather and great weather for finishing up growing if you're a root vegetable or a Napa cabbage. The forecast looks pretty clear too, and we should have at least another week of frostless weather. Hooray for cooperative Octobers!
We've been enjoying the bounty of fall, eating arugula and spinach in virtually every meal and throwing some quick-pickled roots on top of breakfast, lunch and dinner too.
This week we planted the final vegetables for 2014 -- the next time we plant will be to start seeds up next March, in 2015! Yikes. It feels good to have all of our high tunnels planted with greens that will feed our community through the winter and into the spring.
For those who've been asking, your final pickup takes place on Nov. 6 -- that is four weeks after tonight. Can you believe it?! This season has really flown by.
For quick pickles:
Grate or slice daikon, hakurei, watermelon radish, carrots, place in large bowl. Cover in brine of one part vinegar to one part water, add salt, sugar and hot pepper to taste. They're ready to go by your next meal.
tat soi (Asian spinach)
White Korean Daikon
Hakurei sweet turnips
Easter egg radish
Aaron and Kara