THIS WEEK’S SUBSCRIBER MENU:
Click on the links above for information and recipes about these crops.
COMING SOON: Stir-Fry Greens, Savoy Cabbage, Parsnips
It’s hard to believe that planting will start soon for 2020! In just two weeks, I’ll be planting the first of the carrots and greens for April in one of the greenhouses. Daylength makes a big difference in how quickly things grow… crops that take just 60-75 days in the long days of summer will take four months to reach maturity in winter and early spring. So far, the overwintered crops are looking good: Sprouting Broccoli plants are strong and holding their own, the garlic is sending up tender shoots and setting sturdy roots, and the experimental overwintered cauliflower is looking pretty good as well! If all goes well, we’ll have a creamy, white treat in April or May!
The dark days are upon us now… and we’ve just a few weeks remaining. I’ve finished with farmers market and I’m dedicating all the rest of the produce in the field to all of you.
Last week was a chilly one, and the temperatures dropped well below freezing for several nights. That makes it difficult to any harvesting; while anything left outside now can handle the cold temperatures, they can’t be harvested while they’re frozen. Leaves will stay wilted and roots can’t be extracted from the ground.
But that doesn’t mean that they’re lost! It just means that they become sweeter and more delicious!
As the year winds down, and I am without any farmers market income, I appeal to you all to enroll early for next year’s CSA. I’m happy to make payment arrangements, or take credit card payments. I’m just worried about making it through the end of this year and beginning of 2020.
I am extremely grateful to those of you who have paid already, and for the continued support of you all. We wouldn’t be here without you!
Click here for the link to 2020 Enrollment Information