Week 20: Here comes frost

Hi everyone! Anna here.

It looks like we will have a cold Monday night here on the farm. Our frenemy frost is coming for a late night snack of our vegetables. To prepare we harvested over 1,000 pounds of vegetables today alone. The bulk of the harvest was peppers, eggplant, and green tomatoes.

After today’s harvest we covered most of the greens that are left in the fields. Then we moved the garlic from where it was drying in the barn and put it into one of the root cellars where it will be stored for the rest of your shares and until we get around to planting it for next season!

Yesterday Alli harvested our celeriac and put it into storage for future weeks. To harvest celeriac, you pull it from the ground, cut the tops off, and clean up the roots.

This week you are going to be getting an abundant mountain of veggies, so bring extra bags for the bounty! I have a bunch of recipes coming at you for ideas on some of this week’s foods…

Green Tomatoes

You can freeze green tomatoes by slicing them like you would if you were about to fry them. Fried green tomatoes are best when they are made right away, so if you don’t plan on frying them in a day or two of when you get them, it would probably be best to freeze them.

Here’s a recipe which calls for cooking the green tomatoes in an oven instead of in a skillet on the stove. While I love oily panfried tomatoes, it can be difficult to eat very many slices, so making them in an oven is an interesting option : http://blog.fatfreevegan.com/2009/08/oven-fried-green-tomatoes.html


You can also freeze peppers. Here’s how: http://www.simplycanning.com/freezing-peppers.html



Eggplant & Black Eyed Pea Curry: http://www.theppk.com/2012/01/eggplant-black-eyed-pea-curry

Fancier baba ghanoush (this one has miso in it, which is an ingredient I LOVE in so many dishes): http://willfrolicforfood.com/2016/07/miso-baba-ghanoush.html

Simpler baba ghanoush: http://www.jamieoliver.com/recipes/vegetable-recipes/baba-ganoush

Napa Cabbage

I love, love, LOVE Napa cabbage. It will store in the fridge for what seems like eons, so it’s tasty and basically impossible to go to waste. You can use Napa to make delicious stir-fried cabbage whenever you get around to using it, and really the possibilities are endless when it comes to cabbage. http://cooking.nytimes.com/recipes/1013335-spicy-stir-fried-cabbage


Two yukina savoy plants. Each one is a big handful!

This is what we think you’ll be getting this week, but it could change some depending on how severe the frost is tonight.

Sweet (mostly green) and/or Hot Peppers
Tomatoes (mostly green tomatoes)
Napa Cabbage
Winter Squash (mostly Delicata)
Yukina Savoy (heads)
Shishito Peppers, Okra, or Summer Squash
Bok Choy
Hakurei Turnips

I think escarole may be the most beautiful green. The kohlrabi at the bottom right is quite nice too.
We have lots more onions stored for you.
We’ve been able to give everyone broccoli, and there may be more coming.
Hot peppers will likely be taken by the frost, but we’ve still got garlic stored and in store for you.
Goodbye, colorful sweet peppers.


This is last week’s share. It was so lovely! Tomatoes and dill and pumpkin and MORE. Summer meets fall!

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