Welcome to week 19! Sorry for the late email; we have been rushing to get some things done before the rain, like cover crop seed spreading, finishing up some beds for the last planting of the season, and getting our ewes ready for shearing!
New crops are popping up, including pie pumpkins! We grew a couple varieties this year, including Pie Pita, a pie pumpkin with delicious flesh and hulless pepita seeds! If you get one of these, definitely roast those seeds! Other pie pumpkins are more traditional, but I am really feeling the shift from making peach cobbler to pumpkin pie right now.
Just making the case for Sweet Peppers again! Fall is the peak of pepper season, especially here in the NW. We have loads of sweet peppers in all shapes, including bells and pointy Italian frying peppers (my favorite.) We try to make a roasted pepper sauce to have on hand (use as a base for some sort of braise, served with sausage, used as a dip or sandwich spread.)
A small amount of cauliflower and napa cabbage is starting to come in, with loads more to come in October! Savoy cabbages are heading up!
Spigarello is in! This is an Italian leaf broccoli. Tastes like broccoli, cook like kale. Very tasty on pizza.
Last call for summer squash? We have started pulling plants so we can cover crop, so snag some for the last grilled squash or zucchini bread of the season.
Last call for tomatoes? We have maybe two weeks left, so enjoy them now! We have a limited amount of canning tomatoes, so jump on it if you want tomato sauce in February or pico de gallo in March.
Image Description: Fall and winter brassicas looking fine in that early fall sunshine.
