Hello CSA Members,
Time to bust out your flannels, warm hats, and scarves. Fall is here! We even had a light frost on a few areas of the farm today. That's a little early but nothing extraordinary.
The CSA menu grew again this week. A few more summer crops fell off but lots of fall crops rolling in now. Cauliflower looking good, sweet potatoes are done curing, and winter squash are ready too. We are in peak kale season now. Kale is probably my favorite crop for it's culinary versatility.
This week, our big task is to plant our garlic crop for next year. We plant our garlic in the first weeks of October so that the cloves can set some roots before winter sets in. Then, as temperatures rise in the spring, the garlic has a head start for next year.
2 crop notes: the Black Spanish Radishes are not your normal spring radish. They have deep flavor, a spicy kick, and can be roasted as well as eaten raw. Also, normally, our hot peppers are a medley, but this week we are giving out pints of only Orange Habaneros. They are super spicy! This is a great week to get some if you want to make some hotsauce.
Enjoy!
Alex
4436903023
smithro@dickinson.edu
