Welcome to Week 10 of the Farm Share!
It's time to customize your share! You have til Tuesday at midnight to do so. Don't forget to return your green bag!
Hot peppers are coming in strong, green peppers are starting to be added to the list, and our second batch of zucchinis are being harvested to keep the zucchini train going. I've got some zucchini bread and muffins in the oven as we speak. This is a great time of year to start freezing excess veggies for the winter.
On The Farm
This week, give Sarah and Jonathon some extra love because they are sailing this ship without me and Alex. It's not an easy task to leave the farm but starting last year we made it a goal to leave for a week each season and to make sure everyone on the crew gets the chance for a week off. So, I am writing this from the French River. The farm is unrelenting and there is always an unending to-do list to work on. But we are consciously making the effort to have the farm work for us, not the other way around; and taking a break is part of this goal. This vacation lands perfectly on the halfway point of the Farm Share; which for us is more like 2/3rds of the way through our season. It's hard to believe so much time has passed already!
We are almost done our fall field plantings; fall beets, kohlrabi, and kale are the last major ones to go in, and then we will be planting winter radish, turnips, more fennel, and bok choy.
off to put tarps between the beans, this keeps down the weeds
Susan, our workshare volunteer has been a huge help this season! 
Garlic crowns/wreaths available soon!
Veggie Highlights
Summer keeps on going strong with tomatoes, cucumbers, zucchinis, beans, eggplant, herbs. Dill and cilantro are back this week! We also have more peppers beginning to trickle onto the list, and larger amounts of hot peppers and eggplants. Beans are back again, and salad mix is back in larger quantities. Make sure you go to customize your share because I try to leave a selection available for swapping for all items, especially things we have smaller amounts of.
Freezer Soup Starter Bags
I got this excellent idea from another farmer's farm share member.
Here's the idea:
When you're swimming in vegetables, one great way to store away your food for a rainy day is to make Vegetable Soup bags. Grab a gallon freezer Ziploc, and throw in your veggies. Add a few instructions on the front of the bag, and put in the freezer. Next November, you can dump that entire bag into a crock pot and you'll have an instant meal. NO JOKE.
You can put ANY vegetables in to this bag and they do not have to be precooked or blanched or anything. Cabbage, kohlrabi, onion, kale, fennel... whatever you've got floating around in the back of your fridge. Add some broth or diced tomatoes - you can even add raw ground beef or turkey too. Then, when you take it out in the winter, just add some more broth, potatoes if you want, and cook it in the crockpot or on the stove!
Here's a video of the process if you'd like to watch https://www.youtube.com/watch?v=2KskcftMJ1I
We hope you enjoy your veggies! Please don't hesitate to email at mulberrymoonfarm@gmail.com or text me at 519-719-7253 with any feedback or questions at any time. :)
Your farmer,
Kim
