Harvesting continues at the farm, and the crops of the day are red onions and winter squash. This will be our first venturing into the winter squash block other than quick checks from the perimeter, and it sure is a jungle! The first winter squashes available will be acorns, but soon to come are also: kabocha, spaghetti, delicata, and red kuri. Winter squash can store well for several months, but they're not as long of keepers as root vegetables, onions and garlic. We try to have most of ours eaten or processed by the new year or at the latest the end of January. If you want to save winter squash even deeper into the winter months, we'd recommend cooking it and freezing in bite sized chunks - perfect for adding into dishes or soups.
If you can make it our to the farm next Friday, September 6th, 2:00-5:00, we're planning a CSA Member (or regular Farm Stander) Appreciation Day. It's a great time to come out to the farm and see where your produce has been coming from, ask any questions you may have about our farming style, and grab a complimentary bouquet!
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It's time to get into your profile and customize (if you wish) your box for next week. In addition to the vegetables in our harvest estimate this week, we've got lots of great add-ons from other local producers. Speaking of add-ons, we have some excellent local producers with great products to add or swap into your boxes. This week, we have: - Artisan sourdough bread by Rachel at Pine Cabin Co. - Farm Fresh eggs from the Miller Farm - Pork from Double N Farms - ground pork, breakfast sausage and hot Italian sausage! - Fresh pressed apple cider and apple butter from Farm to Market Store - Honey from McLaury Apiaries - No flowers this week as we're saving up for CSA Member Appreciation Day on September 6th! Have a great weekend, and as always, let us know if you have any questions about our farm or the nuts and bolts of using Harvie. Cheers, Bonnie & Rudy Pic above: Amber with a beautiful crop of Napa cabbages, many of you may see in your shares this week. Consider our favorite way to use Napa cabbage: Napa cabbage slaw for shrimp (or other!) tacos |
