Enjoy these beauties! Sweet potato pie, sweet potato fries, mashed with butter and brown sugar, sauteed breakfast potatoes with sweet peppers, baked in a frittata, or simply chopped and roasted- you cannot mess these up!
This Week’s Share:
Sweet Potatoes
Butternut Squash
Kale or Collards or Chard
Mixed Salad Greens
Bell Peppers
Onions
French Breakfast Radishes or Tomatoes
Recipe:
Swiss Chard and Pecan Pesto
Chard fans like myself rejoice with me! Colorful and versatile rainbow chard is back on the table this week for your soups, pastas, and side o’ greens. If you’re not such a hardcore chard enjoyer this pesto recipe might help you out. Pick a handful of those last good-looking (good enough looking) basil leaves before the cold nights wipe them out and try out this flavorful green pesto.
Field Notes:
Rutabaga is growing strong and still sizing up. Beets, carrots, and fennel are coming up in the shares soon and will benefit from colder nights that make their flavors sweeter. While we already got a boatload of radishes stored away in the cooler last week, we have the final sweet potato dig coming up this Friday and are prepping the ground to plant garlic soon too. It certainly feels like the final four weeks of the season are upon us!
What’s on U-Pick?
Sweet Peppers, Poblanos, Shishitos, flowers, and Chilis are on U-Pick for one last week! It’s time to mow the remaining fields to get the next round of cover crop seeded for the winter. Pick your peppers one final time before the plants get returned to the soil to make way for the cover crop seed drill.
Huge zinnias and gomphrena are still blooming! Get them before they’re gone!
Still lots of Holy basil (for tea) and dill!
Hot chili peppers: jalapenos, lemon jalapenos, buena mulata (purple) and red flame cayenne, sugar rush peach, fruity habaneros, red and green serranoes, and a few sweet red pimento peppers.
In the raised brick beds, also known as the Cleeland Garden:
These are still going strong and will not be mowed. These plants will be available until cold weather kills them! We just planted a little more dill and cilantro seedlings in the raised bring beds. They aren’t grown up enough to pick yet but we may have them as fresh herbs in the final share or two.
Marigolds
Mint
Oregano
Parsley
Sorrel
Thyme, Sage, and Lemon Balm (to allow for healthy growback for these plants, pick the largest leaves from the outside, do not cut from the stem of the plant!)
Reminder that U-picking hours are Monday-Saturday, 8am-6pm. Please do not come to the farm on Sundays, as we do not have staff on site who can be available in case of an emergency. If the main gates are closed when you arrive you can follow the paved road to the right, and then follow the curve of the road back to the left. This will take you in a loop around the main deer-fenced area and up to the wash station/parking lot.
Our stock of beef and lamb is low but will be replenished soon! All cuts of our grass-finished, dry-aged beef will be back in the store by early November. Lamb cuts will be back from the butcher in mid-December and can be purchased during our Winter CSA pick-ups on Saturdays, or ordered online ahead of time.