Week Fifteen

In the Bag
~Swiss Chard
~Potatoes (the last of them)
~Cucumbers
~Hakurei Turnips and Cherry Belle Radishes in one bunch
~Carrots
~Onions
~Cherry Tomatoes (Black Cherries and Sungolds)
~Tomatoes of varying sizes and colors.
~Eggplant
~Green Peppers
~Summer Squash
~Salad Mix
~Basil (in with the salad mix)
~Red Celery

Farm Report
So far September has been very un-September-like on the farm. Last year we had a killing frost on Sept. 9th, which put a quick end to our season. This year, we are thinking it feels more like July, and the crops that are left think it’s divine.

We spent Sunday morning digging the last beds of potatoes to great dismay. Some combination of weeds, potato beetles and early drought led our last potatoes down the path of a low-yield. This seems to be a common theme on the farm this year, and once again I find myself thinking about how I’m going to do things right next year.

The bees are bringing in the last of the buckwheat nectar and we are all getting ready to hunker down. We are cutting wood for the wood stove and dreading the days we have to layer to go outside. But not just yet, right?

We’ve had a few complete farm meals this week. May I suggest a zucchini/tomato casserole that our farm volunteer put together? Just layer slices of blanched zucchini with onion and tomato, sprinkle on some salt and oregano and top with parmesan cheese. Bake at 350 for 40 minutes. “I’ve notices you have all of these in abundance” she said before making it. She’s right, and it’s delicious.
We’ve also had mashed potatoes, steamed edamame, salad greens and kale. Apple crisp for desert of course.