Week 14

Last year we attempted to grow a couple new winter squash for the farm share.  Those of you who have been with us for a few years may have noticed you get the same assortment of squash each year.  We have a good reason for that - they are our favorites.  Last year's attempt ended with one variety that refused to cure and ripen until after the farm share was over and another that ended up being ridiculously large.  This year's attempt is going better - all three look good.  Of course, looks aren't everything and the real test will be when we cook them up.  We hauled some squash out of the field last week and it is fun to see our barn starting to fill with fall color.

This week we are going to include what will probably be your last round of zucchini.  The weather is still great but production is beginning to slow down.  I think we will see a drop in production with the tomatoes shortly.

Carrots are back this week.  It has not been our best carrot year.  As you pull into the parking lot you can see our fall carrots in the front field by the road.  Hopefully they will do well and we will finish the year in abundance.

Carrots
Zucchini
Slicing Tomato
Cherry Tomato
Summer (aka Japanese) Turnips
Head Lettuce
Sun Jewel Melon
Senposai - Large Only -  A new green breed in Japan that is a cross between cabbage and Japanese Mustard Spinach. The large tender leaf has a mild taste and can be eaten raw or cooked (sweeter when cooked).

Here is a recipe I have been wanting to make all summer and haven't.  I am determined to give it a try before zucchini season is over.  The recipe is posted on a food blog but it is from the Jerusalem cookbook.  It is spiced with mint, cilantro and cumin.

Turkey and Zucchini Burgers