Happy Monday!
Another beautiful fall morning to harvest organic vegetables. Now that we are using lots of bulk harvested items from storage, more of our time is spent doing other important projects around the farm. Today we are shuffling all of the sweet potatoes into their final storage place for the winter. Then we are sorting through all of the onions and winter squash. The afternoon will be spent cleaning up crops in all of the greenhouses.
Last Friday we had a big afternoon of planting our garlic for 2024 (pictured).
CSA pro tip: I talked to one of the CSA members lately and they gave me a great pointer. When they get home from picking up their CSA share every Friday, they lay everything out on the counter. Instead of tossing everything into the fridge, they have a processing party. Chopping up root veggies, stripping kale leaves, chopping head lettuce, dicing peppers/tomatoes etc. That way, everything is ready to cook when the time comes. They explained that when they started doing that, they found it a lot easier to get through all of the vegetables and products lasted longer. It also amounts to fewer dishes to clean (my kitchen gold standard) because you have fewer prep events.
Enjoy your produce!
Alex
4436903023
smithro@dickinson.edu
