It's officially September, and while there are still many hot days ahead, this week's weather has us excited about cooler, fall days. This week the lambs were weened from their mamas and moved into a lovely pasture with high quality forage. The cows made their big trek from one side of the farm to the other. The pigs splashed around in their wallow to keep cool. The summer vegetables are still kicking, though the tomatoes are petering out. Each season there is a likely going to be a crop failure... this season it was the eggplants. They were attacked by flea beetles at the start of the season and didn't really have a chance. Next year we will be sure to cover the plants up with remay to protect them.
As the summer winds down we are looking ahead to fall by seeding and transplanting all kinds of good stuff for next season. Tons of cold hardy greens like kale, collards, mizuna, spinach and others are slowly getting planted. We've got root crops ready to go in the ground such as turnips, kohlrabi, beets and carrots, and soon we will harvest everyone's favorite root - sweet potatoes! Yesterday we harvested a 1/3 of an acre of winter squashes, and we can't wait to share those with you all winter long.
We recently started a Caney Fork Farms CSA Facebook group - please join! It's a space to share recipes, receive updates from the farm, and meet your fellow CSA members. We hope it's useful!
What's in the veggie box:
Carrots
Beets
Cucumbers
Head lettuce
Peppers
Potatoes
Italian Greens
Herbs
Squash (winter or summer)
- Rendered Leaf Lard - from the farm, $8.50/pint (available to swap if you have a meat share)
- Chickens (non-GMO) from Underground Farmers - $5/lb, ~3-4 lbs
- Microgreens from Greener Roots
- Raw Honey from Tennessee Artisan Honey
- Mushrooms from Henosis - shiitakes, oysters, lions mane, $10 for 1/2 lb
Recipes
Cold Cucumber Soup with Yogurt and Dill
