Week 20
The end. Like most ends it is also a beginning. We are constantly talking about next season and what we need to do to be ready for it. At the moment we need to till in a bunch of greenhouse arugula and lettuce before the caterpillars have a chance to get too comfy. We want it to be empty for a little while with no caterpillar food before we plant it again. We were hoping to do over-wintered spinach in it but I am not sure if it will be ready in time. It has been a horrible fall for both caterpillars and aphids. We have also had more weeds in the field than in previous years and my theory is that last year's late freeze allowed a lot of things to go to seed that wouldn't have if we had had a September frost. At some point in the season we stop weeding because there is so much other stuff to do and we assume the weeds won't have time to fully mature. I think we may have done the same thing this year and we are going have to be very proactive next year at depleting the weed seed bank. With a little extra time on our hands on Mondays we will spend the next few of them trying to get the fields cleaned up - rolling up drip tape, mowing, disking and general tidying so that we start next season organized.
The cauliflower we have been waiting on is ready and everywhere we look, including in the final farm share box. We are going to dig our first parsnips this morning, bunch some greens and cut some cabbages for you. The green cabbage is our storage cabbage and it will keep for months in your refrigerator if you want to hold off on eating it. We decided to go with a classic and give butternut squash this week. You might be getting a little stock pile of squash on your counter. They should also all keep for a while.
Come ready to make some decisions - there are a few choices for you this week.
Carrots
Cauliflower - mostly white but some romanesco and purple as well
Butternut Squash
Bunched Green - assorted kale or chard
Shallots
Choice of Parsnips/Celery Root/Turnip
Cabbage - Choice of Green/Red/Napa
Thank You
Monday, October 19, 2015
Sunday, October 11, 2015
Week 19
This is one of my favorite times of year on the farm. There is still lots to do but not so much that it is all we do. It is nice to have some balance - time to cook big meals, time to do little things around the house and time for us to spend a little time together doing something other than discussing vegetables.
It is also that time of year for us to say thanks for being a part of our farm share and our success. We are lucky to have both great customers and a great crew this year. For many of you, this week is your last. The rest of you will finish up next week but guess what? The farm stand is open until the end of November and we hope to see you all at some point between now and then. We think of the farm share as a debt we owe to all of you who so kindly paid up front in the spring and helped us get off to a good start. In that sense the end of the CSA leaves us debt free which feels great but I will miss the routine of packing boxes and seeing all of you every week. The farm provides a lot of structure in our lives and while that can turn into chaos in the summer it also makes me sad when it all disappears. We hope you all enjoyed the farm share as much as we appreciated you being a part of it. By choosing to buy from us you have impacted our lives but it also says that you support local farming, that you care about what you eat and that you care about the future of farming in our state. You probably don't think of it that way but your small decision is a part of the bigger picture. Thank you.
Those of you who didn't get cauliflower last week will get it this week. You all will have a choice of either kabocha squash or pie pumpkin this week.
Rainbow Carrots
Pie Pumpkin or Kabocha Squash - I sometimes see kabocha called a Japanese pumpkin. I love to use kabocha for baking so the choice of a pie pumpkin or kabocha seemed logical. Both are also great in savory dishes.
Lettuce
Red Cippolini Onions
Daikon Radish - You will either have a purple daikon or a Korean radish. Both are mild and besides eating them raw you can cook with them.
Rutabaga
Bell Peppers
Fennel - large only
Cauliflower
Sweet and Savory Pumpkin Thoughts
A neighbor and customer once brought us a custard filled pumpkin. She mentioned it was a recipe from the Frugal Gourmet and I found it on line. I also saw a coconut custard filled kabocha squash recipe that looked good. I think both probably work best with a smaller squash. I picked up some coconut milk to try the kabocha one soon.
In Thailand kobocha squash is sometimes stir fried with egg or ground pork. It is also great in fried rice or curry or sliced thin and braised on top of some chopped garlic and onion. Likewise your pumpkin can be used in savory dishes. It isn't just for pie!
This is one of my favorite times of year on the farm. There is still lots to do but not so much that it is all we do. It is nice to have some balance - time to cook big meals, time to do little things around the house and time for us to spend a little time together doing something other than discussing vegetables.
It is also that time of year for us to say thanks for being a part of our farm share and our success. We are lucky to have both great customers and a great crew this year. For many of you, this week is your last. The rest of you will finish up next week but guess what? The farm stand is open until the end of November and we hope to see you all at some point between now and then. We think of the farm share as a debt we owe to all of you who so kindly paid up front in the spring and helped us get off to a good start. In that sense the end of the CSA leaves us debt free which feels great but I will miss the routine of packing boxes and seeing all of you every week. The farm provides a lot of structure in our lives and while that can turn into chaos in the summer it also makes me sad when it all disappears. We hope you all enjoyed the farm share as much as we appreciated you being a part of it. By choosing to buy from us you have impacted our lives but it also says that you support local farming, that you care about what you eat and that you care about the future of farming in our state. You probably don't think of it that way but your small decision is a part of the bigger picture. Thank you.
Those of you who didn't get cauliflower last week will get it this week. You all will have a choice of either kabocha squash or pie pumpkin this week.
Rainbow Carrots
Pie Pumpkin or Kabocha Squash - I sometimes see kabocha called a Japanese pumpkin. I love to use kabocha for baking so the choice of a pie pumpkin or kabocha seemed logical. Both are also great in savory dishes.
Lettuce
Red Cippolini Onions
Daikon Radish - You will either have a purple daikon or a Korean radish. Both are mild and besides eating them raw you can cook with them.
Rutabaga
Bell Peppers
Fennel - large only
Cauliflower
Sweet and Savory Pumpkin Thoughts
A neighbor and customer once brought us a custard filled pumpkin. She mentioned it was a recipe from the Frugal Gourmet and I found it on line. I also saw a coconut custard filled kabocha squash recipe that looked good. I think both probably work best with a smaller squash. I picked up some coconut milk to try the kabocha one soon.
In Thailand kobocha squash is sometimes stir fried with egg or ground pork. It is also great in fried rice or curry or sliced thin and braised on top of some chopped garlic and onion. Likewise your pumpkin can be used in savory dishes. It isn't just for pie!
Sunday, October 4, 2015
Week 18
This week's box is exciting. Spinach!!! Delicata Squash!!! Leeks!!! I don't like to get too enthusiastic about delicata because there are so many delicious squashes out there and sometimes I feel like people only want delicatas. But, to be fair, they are pretty darn good and easy to cut and cook. One of our neighbors, who once told me that delicata squash changed her life, was chomping at the bit for one this year. She had eaten a grilled cheese sandwich with butternut squash and quince compote at a restaurant and wanted to make her own version with delicata. She used roasted rings of delicata, hot pepper jelly and gruyere cheese. Sounds delicious. I think some grilled onions (I love onions and gruyere together) or maybe some arugula or spinach would be good on it too. I look forward to making my own version soon. Last year when we visited Omaha I had an open faced sandwich with roasted squash, gravy and sharp cheddar. Although I haven't tried to replicate it, it was great.
Kelly is in Omaha this weekend tossing the football with his nephews and taking afternoon naps. After enjoying my trip last week, I am so happy he gets a chance to get away and relax as well. Besides, it is fun to have the house and farm to myself for a few days. Hopefully all of you who pick up on Monday show up tomorrow but not at the same time!
I had originally planned to give you some sort of root vegetable (turnip, rutabaga, diakon radish) but I think we will hold off until next week for a root veggie extravaganza! Now that is exciting, right? I know, root veggies don't elicit the same excitement as that first cucumber or first cherry tomato but they have their place in fall soups, mashes and stews.
Carrots
Spinach
Leeks - You could use your leeks with potatoes or cauliflower in a soup, roast with your squash or bake with chicken. They are easy to use and have a mellow onion flavor. I have not tried the recipe below but I like chick pea pancakes and thought they looked interesting. They also call for winter squash.
Delicata Squash- You could roast your squash with the leeks and poblanos for a delicious enchilada or quesadilla filling. They are good baked, roasted or steamed.
Poblano Peppers - These spicy peppers can be roasted and used with steak in tacos, chopped up and used in chili or in the classic Mexican dish chile rellenos.
Potatoes
Broccoli
Lettuce - Large Only
Cauliflower - I know, you were begining to wonder if we grew any this year. We lost a lot of our spring transplants during one of the heat spells earlier in the year but that planting has come and gone. I really don't understand why we aren't knee deep in the stuff at this point. Last year there was more cauliflower than we could fit in our walk-in and we planted a little extra this year. Over the next two or three weeks everyone will get a head. We had been holding off until we had a harvest large enough to get everyone in the same week but at this point it seems best to get the ball rolling.
Chickpea Pancakes with Leeks and Squash
This week's box is exciting. Spinach!!! Delicata Squash!!! Leeks!!! I don't like to get too enthusiastic about delicata because there are so many delicious squashes out there and sometimes I feel like people only want delicatas. But, to be fair, they are pretty darn good and easy to cut and cook. One of our neighbors, who once told me that delicata squash changed her life, was chomping at the bit for one this year. She had eaten a grilled cheese sandwich with butternut squash and quince compote at a restaurant and wanted to make her own version with delicata. She used roasted rings of delicata, hot pepper jelly and gruyere cheese. Sounds delicious. I think some grilled onions (I love onions and gruyere together) or maybe some arugula or spinach would be good on it too. I look forward to making my own version soon. Last year when we visited Omaha I had an open faced sandwich with roasted squash, gravy and sharp cheddar. Although I haven't tried to replicate it, it was great.
Kelly is in Omaha this weekend tossing the football with his nephews and taking afternoon naps. After enjoying my trip last week, I am so happy he gets a chance to get away and relax as well. Besides, it is fun to have the house and farm to myself for a few days. Hopefully all of you who pick up on Monday show up tomorrow but not at the same time!
I had originally planned to give you some sort of root vegetable (turnip, rutabaga, diakon radish) but I think we will hold off until next week for a root veggie extravaganza! Now that is exciting, right? I know, root veggies don't elicit the same excitement as that first cucumber or first cherry tomato but they have their place in fall soups, mashes and stews.
Carrots
Spinach
Leeks - You could use your leeks with potatoes or cauliflower in a soup, roast with your squash or bake with chicken. They are easy to use and have a mellow onion flavor. I have not tried the recipe below but I like chick pea pancakes and thought they looked interesting. They also call for winter squash.
Delicata Squash- You could roast your squash with the leeks and poblanos for a delicious enchilada or quesadilla filling. They are good baked, roasted or steamed.
Poblano Peppers - These spicy peppers can be roasted and used with steak in tacos, chopped up and used in chili or in the classic Mexican dish chile rellenos.
Potatoes
Broccoli
Lettuce - Large Only
Cauliflower - I know, you were begining to wonder if we grew any this year. We lost a lot of our spring transplants during one of the heat spells earlier in the year but that planting has come and gone. I really don't understand why we aren't knee deep in the stuff at this point. Last year there was more cauliflower than we could fit in our walk-in and we planted a little extra this year. Over the next two or three weeks everyone will get a head. We had been holding off until we had a harvest large enough to get everyone in the same week but at this point it seems best to get the ball rolling.
Chickpea Pancakes with Leeks and Squash
Monday, September 28, 2015
Week 17
Last night I flew home from a three day trip to Colorado for a wedding. You know you are at a wedding in a ski town when all the toasts not only toast the couple's future but also mention powder days. It was great to see some old friends and to walk under the gold leafed aspen trees. I cried at least three times at the beauty of the mountains this time of year. Perhaps it is because I lived in that valley during such a carefree time in my life (and that of my friends) or perhaps it is because I discovered so many new things while living there (hiking, skiing, the joy of rivers) or perhaps I was completely exhausted and just so thankful for a little rest! Regardless, it is a beautiful part of the world and I am so thankful I had the chance to visit. Next week Kelly will get his chance for a quick trip out of town. He is going to Omaha for his brother's 40th birthday. I am pretty sure I got the better deal in terms of destination but I am keeping that to myself. The ability to take those trips are a sign that our season is winding down. We even had a little frost on the ground at our house. The farm is usually a few degrees warmer on a cold morning so we probably did not have had one there.
After this week those of you who did not skip will have two more boxes and those of you who did skip a week will have three more boxes. If you didn't skip but wish to go an extra week you can always pay for an additional box.
Carrots
Green Beans - hopefully
Kale
Acorn Squash
Onion
Cabbage
Salad Mix - Large Only
Head Lettuce - Small Only
Last night I flew home from a three day trip to Colorado for a wedding. You know you are at a wedding in a ski town when all the toasts not only toast the couple's future but also mention powder days. It was great to see some old friends and to walk under the gold leafed aspen trees. I cried at least three times at the beauty of the mountains this time of year. Perhaps it is because I lived in that valley during such a carefree time in my life (and that of my friends) or perhaps it is because I discovered so many new things while living there (hiking, skiing, the joy of rivers) or perhaps I was completely exhausted and just so thankful for a little rest! Regardless, it is a beautiful part of the world and I am so thankful I had the chance to visit. Next week Kelly will get his chance for a quick trip out of town. He is going to Omaha for his brother's 40th birthday. I am pretty sure I got the better deal in terms of destination but I am keeping that to myself. The ability to take those trips are a sign that our season is winding down. We even had a little frost on the ground at our house. The farm is usually a few degrees warmer on a cold morning so we probably did not have had one there.
After this week those of you who did not skip will have two more boxes and those of you who did skip a week will have three more boxes. If you didn't skip but wish to go an extra week you can always pay for an additional box.
Carrots
Green Beans - hopefully
Kale
Acorn Squash
Onion
Cabbage
Salad Mix - Large Only
Head Lettuce - Small Only
Sunday, September 20, 2015
Week 16
With the equinox just around the corner and the ground littered with leaves it seems appropriate to start dishing out winter squash. Your first squash will be a spaghetti squash. There are people who think it tastes great with marinara. I am not one of them, but the strands are fun and it makes a simple side dish when tossed with some garlic, herbs and butter. It is also good tossed with butter, roasted kale, mushrooms and topped with a bit of Parmesan. Because it has a mild flavor you can season it any way you like. If you are looking for some inspiration and recipe ideas the Huffington Post has a couple dozen photos with recipe links you could check out.
We have only pulled spaghetti squash and some delicata (in your boxes soon, I promise) thus far but this week we hope to get the rest of it out of the field and into the barn. Where it is all going to go I have no idea! We didn't seed anymore than last year but after seeing how much space the spaghetti squash is taking up I am a little skeptical.
Carrots
Beets - If you haven't jumped on the beet chip bandwagon yet here is your chance. Be careful, they are easy to burn.
Potatoes - We have been rubbing potatoes with oil, rolling them in course salt and rosemary and baking them right on the oven rack. So good - I forgot how tasty a good baked potato can be. I know what potatoes I would like to give you tomorrow but some of the varieties have a lot of bug damage so I am going to resist making promises about the variety but I find that even the waxy potatoes are great baked.
Lettuce
Turnips - These small Japanese white turnips star in a very nice short video in the Kitchen Vignettes segment on PBS. It is only three minutes long and shows you how to make soba noodles with turnips and shitake mushrooms. You can find the dancing turnip video here or if you would rather just check out the recipe it can be found here.
Cherry Tomatoes - last of the season!
Kohlrabi - We don't grow much kohlrabi because it isn't particularly popular but I think it tastes great. We had a salad tonight for dinner with some shaved radishes, kohlrabi, carrots and the the lettuce that most of you will be getting. I made a poppy seed dressing that I liked. It was much lighter than the really sweet poppy seed dressing you can buy. The whole salad was inspired by the recipe for a shaved turnip and radish salad from a beautiful cookbook I heard about on The Splendid Table radio show.
Spaghetti Squash
Zucchini - Large Only
Number Two Tomatoes - The slicing tomatoes haven't been looking great lately but summer is quickly coming to an end and we thought you might enjoy one last tomato even if it is a little on the ugly side.
With the equinox just around the corner and the ground littered with leaves it seems appropriate to start dishing out winter squash. Your first squash will be a spaghetti squash. There are people who think it tastes great with marinara. I am not one of them, but the strands are fun and it makes a simple side dish when tossed with some garlic, herbs and butter. It is also good tossed with butter, roasted kale, mushrooms and topped with a bit of Parmesan. Because it has a mild flavor you can season it any way you like. If you are looking for some inspiration and recipe ideas the Huffington Post has a couple dozen photos with recipe links you could check out.
We have only pulled spaghetti squash and some delicata (in your boxes soon, I promise) thus far but this week we hope to get the rest of it out of the field and into the barn. Where it is all going to go I have no idea! We didn't seed anymore than last year but after seeing how much space the spaghetti squash is taking up I am a little skeptical.
Carrots
Beets - If you haven't jumped on the beet chip bandwagon yet here is your chance. Be careful, they are easy to burn.
Potatoes - We have been rubbing potatoes with oil, rolling them in course salt and rosemary and baking them right on the oven rack. So good - I forgot how tasty a good baked potato can be. I know what potatoes I would like to give you tomorrow but some of the varieties have a lot of bug damage so I am going to resist making promises about the variety but I find that even the waxy potatoes are great baked.
Lettuce
Turnips - These small Japanese white turnips star in a very nice short video in the Kitchen Vignettes segment on PBS. It is only three minutes long and shows you how to make soba noodles with turnips and shitake mushrooms. You can find the dancing turnip video here or if you would rather just check out the recipe it can be found here.
Cherry Tomatoes - last of the season!
Kohlrabi - We don't grow much kohlrabi because it isn't particularly popular but I think it tastes great. We had a salad tonight for dinner with some shaved radishes, kohlrabi, carrots and the the lettuce that most of you will be getting. I made a poppy seed dressing that I liked. It was much lighter than the really sweet poppy seed dressing you can buy. The whole salad was inspired by the recipe for a shaved turnip and radish salad from a beautiful cookbook I heard about on The Splendid Table radio show.
Spaghetti Squash
Zucchini - Large Only
Number Two Tomatoes - The slicing tomatoes haven't been looking great lately but summer is quickly coming to an end and we thought you might enjoy one last tomato even if it is a little on the ugly side.
Sunday, September 13, 2015
Week 15
After Monday's pick-up I shucked about 15 ears of the multi-colored, open pollinated "sweet" corn that we put in your boxes. I took a bite out of each one raw (our pigs finished them). Two were sweet, some where a lot like the ones we had tried at lunch - not real sweet but nice flavor and some where horrible. A couple had the texture of paste. The bad ones were so bad that we didn't put them in Wednesday's boxes. They were just a bonus but bad produce isn't exactly a bonus.
If the sweet corn we grow is tasty and reliable, which I think it is, than why do we bother wasting space on a crapshoot? There are three reasons. Corn is an interesting crop and there are many sweet corn types. Supersweet hybrid corn, the most recent corn to be developed, can be up to 40 percent sugar. We grow what is called a sugary enhanced hybrid sweet corn. It converts sugars to starch slower then a normal sugary hybrid corn and is suppose to be sweeter and more tender. It isn't as sweet as supersweet but I am sure that it has a high sugar content. I made a corn soup earlier in the summer with nothing more than garlic, onions, chicken stock, thyme, a little carrot and corn that was bordering on too sweet for me. Modern sweet corn is bred for sugar and I am interested in something that while still sweet has less sugar and a more traditional corn flavor to grow in addition to the hybrid sweet corn. The multi colored corn is also higher in phytonutrients. The second reason is that although we grow several open pollinated varieties we are a hybrid heavy farm in general. We like vegetables that look and taste good and it is important for the success of our farm that we have good yields. Many open pollinated varieties have a lot of variability in looks, harvest window, flavor and some have poor disease resistance. As a result we often choose hybrid varieties. However, I believe that one of the reasons why there are not better open pollinated varieties out there is because a lot of time and money is put into developing hybrids. Hybrid seed is big business. While I don't have a problem with the concept of a hybrid they are often produced by companies whose policies I don't agree with and who also manufacture chemicals I would never support using in a garden. I think that buying open pollinated seed is important because it both encourages old varieties to be saved and new varieties to be developed by improving those older varieties. It also more likely to support smaller seed farms and individual plant breeders. This year we are also trialling several other OP varieties including a winter cabbage, a broccoli, a couple cucumbers, a couple peppers and some tomatoes. One of the best open pollinated item we grew this year was a watermelon that we look forward to growing in greater quantities next year. The final reason is that it is easy to get stuck in a rut and while growing things that you know do well isn't the worst rut you can be in, in the long run I think it can hold you back. Kelly just added that there is a fourth reason - because it is fun.
Anyway, you can still be pissed if your so called sweet corn had the texture of paste(I was) but at least you know where we where coming from!
Hope you all found a way to enjoy the amazing weekend. We had several customers inquire about winter squash this week and we should be pulling it out of the field soon. We have already pulled some spaghetti squash and some pumpkins. The Wednesday shares will be getting the fennel that we didn't have enough of previously.
Carrots
Radishes - They're back.
Beans - Our new planting isn't picking great but I am hedging my bets.
Mixed Peppers
Garlic
Broccoli
Cherry Tomatoes
Collards - Large Only
Shallots - Large Only
Fennel - Wednesday Only
After Monday's pick-up I shucked about 15 ears of the multi-colored, open pollinated "sweet" corn that we put in your boxes. I took a bite out of each one raw (our pigs finished them). Two were sweet, some where a lot like the ones we had tried at lunch - not real sweet but nice flavor and some where horrible. A couple had the texture of paste. The bad ones were so bad that we didn't put them in Wednesday's boxes. They were just a bonus but bad produce isn't exactly a bonus.
If the sweet corn we grow is tasty and reliable, which I think it is, than why do we bother wasting space on a crapshoot? There are three reasons. Corn is an interesting crop and there are many sweet corn types. Supersweet hybrid corn, the most recent corn to be developed, can be up to 40 percent sugar. We grow what is called a sugary enhanced hybrid sweet corn. It converts sugars to starch slower then a normal sugary hybrid corn and is suppose to be sweeter and more tender. It isn't as sweet as supersweet but I am sure that it has a high sugar content. I made a corn soup earlier in the summer with nothing more than garlic, onions, chicken stock, thyme, a little carrot and corn that was bordering on too sweet for me. Modern sweet corn is bred for sugar and I am interested in something that while still sweet has less sugar and a more traditional corn flavor to grow in addition to the hybrid sweet corn. The multi colored corn is also higher in phytonutrients. The second reason is that although we grow several open pollinated varieties we are a hybrid heavy farm in general. We like vegetables that look and taste good and it is important for the success of our farm that we have good yields. Many open pollinated varieties have a lot of variability in looks, harvest window, flavor and some have poor disease resistance. As a result we often choose hybrid varieties. However, I believe that one of the reasons why there are not better open pollinated varieties out there is because a lot of time and money is put into developing hybrids. Hybrid seed is big business. While I don't have a problem with the concept of a hybrid they are often produced by companies whose policies I don't agree with and who also manufacture chemicals I would never support using in a garden. I think that buying open pollinated seed is important because it both encourages old varieties to be saved and new varieties to be developed by improving those older varieties. It also more likely to support smaller seed farms and individual plant breeders. This year we are also trialling several other OP varieties including a winter cabbage, a broccoli, a couple cucumbers, a couple peppers and some tomatoes. One of the best open pollinated item we grew this year was a watermelon that we look forward to growing in greater quantities next year. The final reason is that it is easy to get stuck in a rut and while growing things that you know do well isn't the worst rut you can be in, in the long run I think it can hold you back. Kelly just added that there is a fourth reason - because it is fun.
Anyway, you can still be pissed if your so called sweet corn had the texture of paste(I was) but at least you know where we where coming from!
Hope you all found a way to enjoy the amazing weekend. We had several customers inquire about winter squash this week and we should be pulling it out of the field soon. We have already pulled some spaghetti squash and some pumpkins. The Wednesday shares will be getting the fennel that we didn't have enough of previously.
Carrots
Radishes - They're back.
Beans - Our new planting isn't picking great but I am hedging my bets.
Mixed Peppers
Garlic
Broccoli
Cherry Tomatoes
Collards - Large Only
Shallots - Large Only
Fennel - Wednesday Only
Sunday, September 6, 2015
Week 14
Today was a good day! Our friends Bill and Cat came over and we now have the arches of a greenhouse up next to our house.
Kelly, Bill and Cat have been working on it for the past several Tuesdays, getting the site ready, digging holes, sinking posts and putting together the trusses. Not every Tuesday went smoothly and I think everyone was really happy to see things go so well today. The greenhouse has been at the farm in pieces since Kelly took it apart in Elma and brought it to Shincke Road several years ago. I knew it would go up eventually but I think other people were beginning to doubt us. Perhaps it is because we have been talking about putting it up for six years! Sometimes it just takes a while for things to fall into place. The four of us celebrated with a nice fall meal of roasted potatoes, kale and chicken braised in mustard and white wine. For desert we had ice cream with homemade mini ice cream cones. I couldn't resist buying a pizzelle iron at a yard sale a couple weeks ago even though I had never made them. I think it was the picture on the box of the pizzelle rolled into a cone shape that sealed the deal.
The summer harvest is coming to close. Suddenly we have a ton of empty crates that used to be filled with melons and tomatoes. The end of melon season is sad but it gives a little break from lugging around heavy crates. Soon they will be filled with winter squash.
Hope you all are enjoying your labor day weekend.
Carrots
Kale
Arugula
Lettuce
Onion
Cherry Tomatoes
Cucumber
Poblano Peppers - Large Only
Cilantro - Large Only
Today was a good day! Our friends Bill and Cat came over and we now have the arches of a greenhouse up next to our house.
Kelly, Bill and Cat have been working on it for the past several Tuesdays, getting the site ready, digging holes, sinking posts and putting together the trusses. Not every Tuesday went smoothly and I think everyone was really happy to see things go so well today. The greenhouse has been at the farm in pieces since Kelly took it apart in Elma and brought it to Shincke Road several years ago. I knew it would go up eventually but I think other people were beginning to doubt us. Perhaps it is because we have been talking about putting it up for six years! Sometimes it just takes a while for things to fall into place. The four of us celebrated with a nice fall meal of roasted potatoes, kale and chicken braised in mustard and white wine. For desert we had ice cream with homemade mini ice cream cones. I couldn't resist buying a pizzelle iron at a yard sale a couple weeks ago even though I had never made them. I think it was the picture on the box of the pizzelle rolled into a cone shape that sealed the deal.
The summer harvest is coming to close. Suddenly we have a ton of empty crates that used to be filled with melons and tomatoes. The end of melon season is sad but it gives a little break from lugging around heavy crates. Soon they will be filled with winter squash.
Hope you all are enjoying your labor day weekend.
Carrots
Kale
Arugula
Lettuce
Onion
Cherry Tomatoes
Cucumber
Poblano Peppers - Large Only
Cilantro - Large Only
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