It’s hard to take a day off in the summer but we do it occasionally. On Monday, we worked on some projects around the house and prepared for the week of picking vegetables.
Loads of tomatoes are waiting for us in the field. I’m sure there are plenty of eggplant as well.
Last week the crew had a fun day of harvesting our winter squash. You can see the what I mean.
They didn't drop a single one!
This week you are getting kabocha squash. This is a japanese pumpkin that is especially sweet, even more so than butternut squash. The rind is edible though often cooks porefer to opeel it. You can substitute it for potato or other squash. Roast in halves or whole, scooping out the seeds after cutting.
***One word of caution: Because of the deluge of rain last month, we cannot guarantee that our squash will keep/store as long as it should. Please keep an eye on it and use it before it starts to spoil. ***
