Week 15 – Starting the Autumn Harvest

Potatoes fresh out of the ground–should probably cook them first

Hello members and friends,

It feels like things in the world change so quickly — just in the past few weeks, our country has been especially bursting at the seams with issues to deal with, and quick!  But, some things don’t change too much.  For us, September has rolled around, and it’s time to dig up potatoes again.  Potatoes are particularly exciting because when we plant little pieces of seed taters in spring, it’s anyone’s guess how many we’ll actually end up with.  Throughout the season, we weed them, water them, pull Colorado potato beetles off them, and hill them twice with extra dirt to encourage more tuber growth.  We do what we can to keep them strong despite the common and abundant pests in our area that attack them.  After a certain point, a combination of unavoidable pest feasting and the natural end of their life cycle signals the time.  Digging potatoes is an inherently exciting event, since we finally get to see what has been going on under the soil these last few months, and we also get to use Jay and Polly’s cool potato digger.  It’s pretty ancient and rusty, and the story goes that it was originally designed to be pulled by draft horses, but later re-jiggered for a tractor.  You can view a video here to watch it in action. 

Obese earthworms – a sign of happy soil

Without further ado, this week’s share (with lots of choices!):

  • Red-Skinned Potatoes
  • Tomatoes (on the decline now)
  • Cherry Tomatoes
  • Salad Mix
  • Baby Beet Greens or Baby Chard
  • Eggplants or Peppers 
  • Tri-color Beans
  • Kale or Chard
  • Garlic
  • Onions
  • Cilantro or Parsley
  • Dill


  • So, what’s with the baby beet and chard greens, you may be asking?  We seeded both of these a few weeks ago, and today it was time to thin out the rows in order to give the appropriate number of plants the space to spread out and mature.  In the meantime, we end up with bucketfuls of the tender, lovely thinnings.  They are delicious.
  • Chop the greens (with the tiny beets attached) into strips about 2 inches wide.  Fill your cleaned sink with cold water, or use a large pot, and swish the greens around to remove the last of the dirt (we did an initial wash).  Drain the greens, leaving a little water on them.  Melt a generous amount of butter (or use bacon/ bacon grease, or an oil that you like) in a pan and add the greens.  Add salt and pepper.  Cover and cook for 10 to 15 minutes.  Serve hot or at room temperature with blue cheese crumbled on top.


  • This salad has a Spicy Mediterranean Vinaigrette dressing whose assembly sounds a little intense, but overwhelmingly delicious.  If you’re feeling inspired to use more than 10 ingredients, go for it!  I’m just going to link to the recipe, which is here.


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