Crop List: Cosmic Mix, Rainbow Carrots, Purple Potatoes, Tomatoes, Basil, Red Kale, maybe Slicing Cucumber and/or Summer Squash
The garden received a frost on early Saturday morning. It got to 31 degrees for about an hour. The summer squash and cucumbers are done. We harvested on Friday afternoon in an attempt to save some things, the squash and cucumbers in your share are from those efforts.
Everything else is still looking good. The carrots will now get sweeter. The cold weather shocks the plants into producing more sugars as the threat of freezing stimulates their desire to survive. We wish the potato plants would have frozen a bit more! When the tops of the plants die, the potatoes (safely tucked underground) grow tougher skins. The tougher skins make harvesting easier on us and they also store better. If they don't freeze soon we will mow the tops to encourage the spuds to toughen up!
I admit it...I was not quite ready for the frost this year. I could have used one more week. The cucumbers just got going and they are one of my favorite garden treats. Some years it is very easy to step into fall, other years I try to hang on a bit longer. I guess it's one of those hanging on years. I know in my core hanging on is futile and just creates strife. It's time to let go of the summer days, swimming, wide open windows, and grazing in the garden. I'll welcome fall...eventually. The rain and cooler temps this week will have me looking for my slippers I haven't seen since June, making more tea and wanting to cook dishes that need time in the oven. I will get excited about tasting the garden delights that have needed all season to be ready for us. I am already looking forward to a bit of cooler temperatures. And hiking! This is my favorite time of year to get out in the woods. Okay, thanks for listening. Newsletter therapy is really helpful.
We do still have lots of goodies growing in the garden for you. We are now in "empty the garden mode"!
Here's the big secret. September is the best month to volunteer. It is the month of some of the biggest shares. Help us wrap up the harvest and receive lots of veggies!!
If you (or someone you know!) is curious about high altitude gardening becoming a garden helper may be just right. We are only asking folks to commit to 1 morning a week for one month, that's 10-15 hours left this month! It feels really good to have volunteers back on the farm, we missed them!! Lunch and veggies are provided! Follow the link below to check it out!
Lunch this Week: Farm Curry (On the summer squash page. This week with carrots, kale, potatoes and tomatoes)
Recipe Ideas: Carrots, Potatoes roasted w/ Onions and garlic; Scallop Potatoes and Carrots; Panzanella Salad (kale page).
Lifeline Cheese Update: We have cheese again!!!!
The coolers at your site are stocked with a selection of the beef and pork listed below. If you know you want something, please email me and I will make sure it is in the cooler, reserved for you. I don't send every cut every week, they simply won't all fit!
Lifeline Beef Available: Ground Beef, Patties and Stew Meat
Pork Available: Grandpa's Sausage, Breakfast Sausage, Pork Chops, Neck Bones (make the real deal Ramen!), Fat, Country Ribs, and Hock
WASH YOUR VEGGIES!!
Bring Bags to pick-ups!
If you can't make it to pick up your veggies, send a friend!
Missed shares are forfeited for the week.
Members get 10% off at the Farmer's Markets!
The Driggs Market: Fridays 9-1 (ends 9/30)
JH Farmer's Market: Saturdays 8-12 (ends 9/24)
The People's Market: Wednesdays 4-7 (ends 9/21)
Farm To Fork Festival: Saturday, October 1st; 1-4 at the Center for the Arts
Questions? Comments? Recipes to share? firstname.lastname@example.org