“To keep a lamp burning, you need to keep putting oil into it.”
Mother Teresa
Week 12 crop list:
- Sweet corn – all
- Peppers – all
- Potatoes – all
- Onions – all
- Green beans – all
- Tomatoes – all
- Cucumbers – all
- Golden beets – all
- Squash – full, half
- Melon – full
- Kale – full
- Fennel – single
Farmer notes:
- Please handle full boxes with care – the weight causes the centers to sag and possible give way. The new design sucks and will not be purchased again
- One month until our Fall Harvest Gathering (see main article)
- Next delivery will be the last of the sweet corn
- Chard and kohlrabi will be back soon for their Autumn debut
- Potatoes: roast them with fennel, beets, carrots, onions, peppers, carrots etc., bake them in the oven or microwave, make French fries in the oven, slice up and fry them on the stove, make a potato salad, and so on. They also store well in a cool dark location
- I cannot believe that it is dark before 8 o’clock now
- Make scewers on the grill with onions, peppers and squash
- We are now 2/3 finished with our summer produce season
- Wash all of the food before you eat it
I hope that all of you had a relaxing and enjoyable Labor Day weekend. It certainly has ushered in some rain and now the cooler temperatures, which is quite welcome after a couple of weeks of heat and humidity. September and October are my favorite months with their crisp nights and warm to cool days that are perfect for most outdoor work and play. It seems like my blood begins to thicken and slow a bit with the temperature, which translates into a more relaxed and happy human being.
I want to invite each and every one of you to our annual Harvest Celebration that is one month away, Saturday October 10th. I know all of you have very busy schedules, but hopefully, many of you can put it on your calendars now and be able to join us. It can be a great opportunity to come and see the folks and the land that produce your produce as well as meet some other members. This concept is a cornerstone of the CSA model; to know where your food comes from, to know who grows your food, to know how they grow your food. The interns, Israel, Sonya, Kimberly, and I would love to meet you at this event. It runs from 2 until 8 or so and includes hayrides to pick pumpkins, a chili dinner with some home brew, lawn games, kids activities like corn husk doll making or a simple harvest dance, pony grooming and rides, bonfire, and guided tours of the farm/fields. Information is on our website and please rsvp if you are able to do so but do not let the inability to do so prevent you from showing up on the day of the party. Enjoy your week 12 box!!
- 2 medium fennel bulbs
- 8 small potatoes, cut in wedges
- 1 cup bell pepper, cut in strips
- 1 small red onion, cut into 8 wedges
- 1 Tbsp olive oil
- 1/4 tspn salt
- 1/8 tspn pepper
- Trim tough outer leaves from fennel, remove and discard. Cut fennel bulb into quarters lengthwide and discard core.
- Combine fennel, potato, and remaining ingredients in a bowl and toss well.
- Arrange fennel mixture in a single layer in a cast iron pan.
- Bake at 425 degrees for 50 minties or until vegetables are tender, stirring once.
- Enjoy with sweat corn and melon!
