Week 16

Happy Autumn (well almost).  Today is a beautiful fall day.  I love working outside in the fall when the sun is out.  It has a mellowness and a pleasant warmth to it that is so different from the harsh, but also wonderful, sunshine of summer.  Today though, I am mostly inside, roasting and freezing tomatoes, making garlic chile sauce and maybe, if I get to it, some pickled peppers.  We had a long day Friday - harvesting and hanging dry beans after we finished preparing for Saturday.  It is comforting to see them hanging in the rafters of our metal building.  We also had unexpected visitors for a late dinner on Friday.  Kelly drove the dry beans home to hang them and I drove through the farm at dusk with a harvest knife and a bucket gathering a bunch of veggies to roast, herbs and the propane for the grill.  It was a meal that brought summer (tomato and basil salad with grilled peppers and onions) and fall (roasted cauliflower, potatoes and fennel) together.  Your boxes kind of do the same today with a nice mix of summer and fall.  We decided to start the winter squash party with a spaghetti squash.  These are a new variety (Angel Hair) for us and look a little different than the common yellow spaghetti squash.  I was attracted to the smaller size.  The small shares will get a single squash and the large share two of them.  They look a little bit like mini pumpkins but they taste like spaghetti squash.

Carrots
Cauliflower 
Corn - hopefully for all of you.  This is a bicolor corn or as we like to say around here in our best Tennessee accent, it is white, half yellow.  This is the response my dad got when he asked a farmer in Tennessee what color his corn was.
Spaghetti Squash
Cherry Tomatoes
Slicing Tomato
Salad Mix