THIS WEEK’S SUBSCRIBER MENU:
• “Borlotti” Shelling Beans or “Yukon Gold” Potatoes
• “Cipollini” or “Torpedo” Onions|
• Zucchini and/or Summer Squash
• Red Butter Lettuce
• Collard Greens
• Napoletano Basil
• Fresh Thyme
Click on the links above for information and recipes about these crops.
Last week was a glorious last gasp of summer. We needed it. The winter squashes are mostly ready to harvest now, and they were straddling the line between being not quite ready and very tasty. We need every little ounce of sunshine now to make up for missing out on the warmth we are supposed to have in May and June. The combination of soaking rain just before and after the week of 80° temperatures has made the broccoli head up and the cauliflower double in size. It looks like we will have beautiful broccoli next week. Victory!
The basils are holding up well, and we hope you’ve enjoyed them all. If you want to make pesto for the winter, don’t hesitate. Let us know if you want extra and we’ll set you up before the dreaded first fall frost comes and blackens it all.
We only have four weeks of the summer season left. Our delicious winter season starts November 2, and that’s only four more weeks. Let us know if you’re going to join us soon!
And, we will be opening up the pumpkin patch to picking next week!