Even with many area students back in school already, Summer is still hot and real! We were reflecting recently about how different many things (including carbon emissions) would be if communities ate seasonally. Now is the time to eat "deconstructed" salads of chopped seasonal vegetables. (We have just a few heads of Lettuce to harvest this week! Cross your fingers they keep growing for next week!) Now is the time to fully savor peppers, tomatoes, eggplants, herbs, and summer squash. Traditionally, now is the time to preserve the abundance of those crops for the winter months when we need to dip into our larder to feed ourselves. We're stewing, roasting, and canning right now while thinking about winter soups and casseroles. We know most American's don't do this anymore, but we encourage you to consider this preservation! It tastes and feels so good. Tomatoes are glorious right now! There are bulk tomato options in the Extras section this week.
Meanwhile, your pick up day is the first of September! Though Kale prefers Fall weather and it's certainly not yet Fall, we start a modest Kale harvest this week, and the harvest will hopefully increase during the next few weeks. The harlequin bugs are already mowing down on the Kale crop, which disappoints us greatly. (We work so hard in July to break the reproductive cycle of these bugs by removing all their favorite plants from our fields!) But, we're used to this sort of challenge, so hopefully our strategies will work again.
If you're looking to work with your hands doing something out of the ordinary this fall, mark your calendar for the Rustic Crafting Workshop we are hosting on Oct 9 & 10. Details are here as a Facebook event. Our guest instructors are talented and amazing! Join us to make your own chef's knife blade, or carve a wooden spoon, or stitch a leather bag, or make a bow-drill kit, or one of numerous other options. Follow along on our social media pages this week to see different project options highlighted each day. (Visit us on Facebook or Instagram )
Plus our instructors bring gorgeous creations that are for sale:
Vegetable Storage Reminder: keep Tomatoes and Eggplants OUT of the fridge. All GREENS and ROOTS need to be refrigerated in an AIR TIGHT bag or container to prevent going limp/wilty. If you're short on fridge space, you can also keep Peppers, Onions, Potatoes, Garlic, and Cucumbers (for a brief time) out of the fridge.
(We love Flowers in August!!)
The delicious fermented vegetables listed here are also from Katherine at Gathered Threads. We've been making our own fermented/cultured vegetables for years, and hers are the most delicious we've ever tasted! Give them a try. Your taste buds and your gut flora will thank you. This month's options include:
And - There are no EGGS available in the Extras this week. Hopefully the Chickens will be refreshed next week!
Blessings on your meals ~
