THIS WEEK’S SUBSCRIBER MENU:
• Cannellini Shelling Beans
• Collard Greens
• Torpedo Onions
• Sweet Peppers
Click on the links above for information and recipes about these crops.
Technically, Autumn begins on or around September 21. It’s a vague marker, really. Sometimes fall slowly creeps in with the rain and wind, stormy and wet. This year, it’s strangely sneaking past us camouflaged by summer. It may be October, but it is sunny, dry, and warm. At least, during the day. At night it’s getting chilly and frosty. We actually made it into October before we lost the basil and summer squash plants. I don’t know if I remember getting our first frost that late in the season before. Some years, we get a damaging frost in early September. Not this year.
We are still irrigating. In October. We are still planting—in October. Usually we try to beat the imaginary planting clock, with a deadline of September 1—before the rain starts, simply because it’s nearly impossible to plant anything in mud. Sticky soil makes it impossible to use seeding machinery, and very difficult to use hands to set transplants.
But we are still planting. It’s dry, might as well throw some more ___ in the ground. This week, it’s salad greens. What the heck—might as well try, right?
In the meantime, we are having an awesome harvest of Shelling Beans. In wet years, we struggle to get them picked before they get moldy. But, in a dry year, the beans dry beautifully and the colors are nice and bright. This week we are offering Cannellini, which are an Italian white Kidney-type bean. They still only take 15-20 minutes to cook at a simmer. If you can’t use them up now, let them dry for later. Just remember that you’ll need to soak them before you cook them if they are dry.
Make a quick ratatouille with the surprise eggplant and peppers, to go along with the bountiful tomatoes we’re having this year. We had a delicious salad of arugula, sliced tomatoes, and cured olives the other night. Very tasty.
Don’t forget that our winter season is only five weeks away—I know it’s easy to forget with the everlasting summer. 10 extra weeks of deliciousness—all the way into January. Let us know if you’re interested, or pick up a flyer in the farm stand.