The sunshine and sunflowers sure did boost our moods this week. We're feeling a bittersweet mix of joyful and wistful during these transition weeks. As we savor the last of our ripe tomatoes, we're pulling up our beloved cucumber plants to make way for our final successions of cold hardy greens that will feed us through the winter. We're not ready for summer to end, but we feel a sense of pride surveying all that we've accomplished, and a bit of relief that our time to rest is almost in sight. We still have two months of steady harvest ahead of us, though - fall brings a new freshness to our cold-weather crops, and we marvel at the beauty of our cabbages, kale, collards, and spinach.
This is also the time of year that we turn to our sheet pans. If you're looking for a full, simple and delicious meal, toss a mix of chopped vegetables with a glug of olive oil, a pinch of salt and black pepper and roast at 375 degrees for about 40 minutes. Throw them over a bed of greens and/or cooked farro and voila!
Enjoy!
