It feels like we're entering the true harvest season on the farm. Of course, we harvest year round, but we're starting to bring in peppers and eggplant, which are the latest of our summer crops. Meanwhile, tomatoes and squash are still flush, and we're about to start harvesting our storage onions to cure (dry). This begins the time when we're not only harvesting fresh food, but food for fall and winter. Our field will start to empty, and fill up with cover crops to protect it over the winter. Things feel busy and crazy-- we've found ourselves unexpectedly short staffed for one reason or another the past couple weeks, but somehow everything is getting done and we're tired, but not overly so. It feels like year four, we've finally got things down-- the field is looking better than ever, and full of fall food, as well as the food we're harvesting now. It feels like a little bit of magic.
This week we've got the first shishito peppers for you (fave dip recipe here), as well as the first of our snacking/pickling cukes. Feel free to eat these fresh, or make some refrigerator pickles. We will have bulk 5lb bags on offer in a few weeks, and you can always email us if you want to reserve one or two!
We've also got the first of our STRAWBERRIES, available to swap or add into shares. They took their sweet time this season, but boy are they worth it.
We've even got some optional Frisee available, if you're feeling adventurous or need some cleansing, bitter greens in your diet. Bitter greens are super good for you, and generally eaten with something rich. Here's a delectable bacon vinaigrette salad to inspire you.
Your Farmers,
Ashley, Caleb and the Sungrounded Crew
