Week 16

Hello CSA members!

Could it be that Fall is here? The wind is whirring, the leaves are turning, the geese are soaring South, and the air is crisp and cool. All signs point to yes… except for the weather forecast, which points to temperatures in the 80’s for the rest of the week. Mother Nature can be quite a tease.

Here on the farm this week, our final seeds of the season have been sown, the weeds seem to be slowly relenting, and hot weather crops like summer squash and tomatoes are beginning to take their bows while more autumnal veggies plump up to replace them. Everything is about to change, and that is what Fall is all about.

This week your share will include:

Tomatoes

Okra

Yukina

Arugula

Kale or Chard

Leeks

Carrots

Cilantro or Dill

Summer Savory

Sweet and Hot Peppers

Choice of Cherry Tomatoes, Beans, or Shishito Peppers

That’s right: Dill is back in action! Have you missed it as much as I have? Dill is one of my most favorite herbs. When it’s around, I put it in absolutely everything. It imbues any dish it meets with a light freshness that is so uniquely dill, without ever being overpowering. Its possibilities are endless: sprinkle it on top of salad, soup, yogurt, or pair it with chicken or fish. No cucumbers necessary; dill can hold its own.

The same can be said for leeks. Putting them in almost anything is an excellent decision. They provide the perfectly mild hint of alliums any savory dish needs. However, this week you could try shining the spotlight on them with this Leeks in Vinaigrette recipe from Bon Appetit: