Week 21

The final pepper harvest last week.  Hope you enjoyed all those pounds of peppers and maybe even put some away for the winter!

The final pepper harvest last week. Hope you enjoyed all those pounds of peppers and maybe even put some away for the winter!

Hi all!  Alli here.

Last week was a bit of a whirlwind for us.  With frosts in the forecast and our final market of the season on Saturday, we had to focus much of our energy on preparing for the low temps of the weekend.  Last year, the hard frosts didn’t hit til a bit later, meaning we were able to leave certain crops in the field longer and continue harvesting them.  This year, we rushed to harvest certain roots and get them into storage, and we were even able to bring in the last of the summer veggies that wouldn’t survive the frosts.  While there are quite a few crops we were more than ready to say goodbye to, there are a handful of others–mostly greens–that we’ve been planning to distribute in these final weeks of the CSA.  In order to save these for you, we ran around putting double layers of row cover over them and then….crossed our fingers.  And we are happy to report that these layers of insulation worked wonders, and everything we had hoped to save looks great!  Whew.
The pepper plants are now just waiting to be pulled and their beds put to rest for the winter.  Their neighbors, the hardy and still-so-green-kale, don't give up so easily!

The pepper plants are now just waiting to be pulled and their beds put to rest for the winter. Their neighbors, the hardy and still-so-green-kale, don’t give up so easily!

And with that, here’s what we’re planning to distribute this week:

Lettuce Mix

Arugula
Bok Choy
Carrots
Tomatoes/Green Tomatoes (these were rescued before the frost!  some will be half-ripe, which you can leave out on your counter to fully ripen…you could do the same with the green ones if you want, but there’s a recipe for fried green tomatoes below–yum!)
Garlic
Onions
Winter Squash
Hakurei Turnips or Shishito Peppers (also rescued before the frost, yay!)
Kale, Chard, or Collards
Potatoes
Purple top turnips will appear in your shares next week and at Thanksgiving.  This turnip went rogue and grew into this (almost) 5 pound beast.  The rest of the turnips we have in storage are a much more reasonable size!

Purple top turnips will appear in your shares next week and at Thanksgiving. This turnip went rogue and grew into this (almost) 5 pound beast. The rest of the turnips we have in storage are a much more reasonable size!

I loveeee fried green tomatoes.  Follow the easy recipe below if you don’t already have your own special method of preparing them.  If you aren’t going to get to make them soon, you may want to freeze them before they start ripening.  All you have to do is slice and bag them, and then you can eat this taste of summer in the winter!  Oh, and pickled green tomatoes are also a thing, so give that a try if you’re not into frying them.

http://www.thekitchn.com/recipe-recommendation-fried-gr-57523

Here’s a tasty recipe for a winter squash and kale salad.  It calls for Red Kuri squash (and we have some of that), but you could easily adapt this for any variety of winter squash (I love Delicata squash on salads, too!).

http://ahouseinthehills.com/2014/10/06/kale-and-roasted-red-kuri-squash-salad/

Have a great week, everyone!  And here are a few more post-frost photos for you!
Beans and eggplant came out of the ground today, but the spinach and arugula didn't seem to mind the frost at all!

Beans, eggplant, and summer savory came out of the ground today, but the spinach, arugula, and carrots didn’t seem to mind the frost at all!

Carrots and happily covered greens are watched over by rows of sad tomatoes.

The sun begins to set over carrots, happily covered greens, and rows of sad tomatoes.

I guess this means no more Friday night bouquet-making for us!

I guess this means no more Friday night bouquet-making for us!

 

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