Good evening,
I love September. Especially when it is as nice as this one has been so far... cool misty mornings, beautiful warm sunny days, and glorious sunsets. The fall crops are growing fast and the summer tomatoes are finally coming in (this is the weirdest tomato year we've had in ten years, we've had hundreds of pounds of tomatoes on the vines that refused to ripen until the past two weeks). The weather makes every task, whether it's weeding the carrots, or picking green beans, so much more pleasant.
This week you'll see the return of rhubarb from Sycamore bend farm, lots of green beans, tomatoes, and arugula (might be time for that Bacon, Arugula, Tomato sandwich I've been craving for weeks). There is also a fantastic array of fermented vegetables, from kimchi to sauerkraut to Curtido (a central american carrot-based sauerkraut), which I hope you try at some point, they are really fabulous, and such interesting flavors; I love to have them on my scrambled eggs, or on any type of bean or rice dish. They really help add interest to almost anything. Also note the squash blossoms if you're looking for something a little adventurous.
Meanwhile, we have a few more workdays left on the calendar, and we're glad to have the help, so get your name on the schedule if you haven't yet, or let me know you'd like to use the buy-out option.
Thank you,
Curtis
