Week 13!
I know we always say it but this summer really just flew by! It feels oddly fast this season, like a quick blink and it was now. Maybe it progresses as we get older, maybe its because of the tumultuous state of our health, culture, and politics, or maybe it is the annual schedule of the farm, thinking in years as opposed to weeks. Whatever the case, I found myself picking winter squash this week, pulling tomato plants from the hoop houses (earlier this year) to make room for winter crops, and checking in on pumpkins and thought “when did this happen!!” My thoughts go out to the families who will be beginning school this week. I am hoping it all goes smoothly.
Genica and I strapped on our tool belts and picked up our hammers for real this week. It felt good to have a change of pace and a break from the field. We have been framing out the structure for our new insulated garage doors which are scheduled to go in next week!!!!!!! And did I mention that they are automatic doors?! With a door opener?!?!?! Seriously, we are living in the lap of luxury. As part of the structure that most of you come into every week to pick up your share, we are enclosing the space, installing doors, insulating the walls and closing in the roof, and will have our buddy/neighbor finish the radiant floor in time for spring transplants! (the young plants will love the heat from the floor!). And with the almanac predicting a cold, snowy winter this year, my plan is to go out there around early December, lay on the warm floor and sleep. Until February. Late February. Photos to follow!!
on to the share:
Week 13 Share
The tomatoes are winding down but there are plenty still out there!! This share seems like a cross-over from summer to fall.
tomatoes - a little less than 2 pounds. Add to sauce if you don’t want to eat fresh.
Head lettuce - Oak leaf. Great with the tomatoes. We ate some last night and I hope its enough lettuce for the bigger families!
a cantaloupe melons and a korean melon called Torpedo. These have a crisp, white flesh that is really sweet. Apparently the deer think so too so some of them may be a little under ripe. If your melon is not a brilliant yellow, just let it sit for a couple days. A CSA member wrote to me saying that he can tell if his cantaloupes are ripe by pushing in the blossom end of the fruit. If it gives a little, its ready. Most of them are ready.
the first of the winter squash. Spaghetti squash!! Our taste test revealed that they are good to go. All we do is cut the fruit in half, rub on some olive oil on the meat side, and bake on a cooking sheet face down until you can easily put a form through it. Half hour to 45 minutes. Anyone have any other ideas for them??
a bunch of green kale - raw, massaged salad, add to stir-fries, etc.
a couple of the first field yellow onions. More to come!
Celery. This is the second year I have experimented with celery and I am learning that it is a finicky crop. It takes weeks to germinate, needs a lot of water, is prone to diseases, and spends a long time in the field. The flavor is all there but the tenderness we are used to from store bought, California raised celery is not there. So I suggest cooking with it and treating it like a spice/herb. The inner stalks may be tender and delicious though. Try it out and let me know what you think. I found this recipe that could be great! Or you could save it for the winter squash that will be coming your way in the next few weeks for soup because that is where this celery is going to shine. It will keep.
Here are some photos from the week!
Nighttime Construction!!!
Construction!!!
Genica doing the slow, patient work. Parging the blocks. We found out the origin of the word “parge” is an old French word meaning to “throw all around” and that made the work easier in mind for Genica.
Flipped the peppers to Winter greens. Not a good pepper year. Too hot.
Heirlooms going to a newer account.