Crop List: Cosmic Mix, Fingerling Potatoes, Winter Squash, Basil, Carrots, Parsley, maybe Tomatoes, Radish and/or Beets
Jed has been evaluating the garden and figuring out what is left out there. I've been told there is a lot! We will be providing 16 shares this year! Please mark your calendars. The last dates will be: Tuesday, October 4th and Thursday, October 6th.
We still didn't see a frost in the forecast strong enough to kill the tops of the potatoes, so Jed mowed them. This will signal the plants that the time has come to "suberize". We are soon going to get the potato digger out and go to work on harvesting them all. The fingerlings in your share this week are still hand dug and have sensitive skins. They need another week or so in the ground to be considered storage potatoes.
The garlic is done curing! The bulbs in your share this week can be stored for months. The stalks are dried down and the paper has also.
The tomatoes have really slowed down. Even with plastic and propane, they are dependent on how many hours of daylight they get...and we are not getting them grow lights!
The Fall Equinox is on Thursday. Day and nights are equal. We are returning to the dark time of year. I can really feel the pull to slow down and go within. But the reality of slowing down is always just over the horizon right now. There is still much to be done. Lots to harvest, dry, ferment and store. I feel like a mouse scurrying around trying to get it all done right now. I watch the landscape slowly let go and wither back to the earth, while I attempt to stock up and sustain life all winter. I'll admit to having tired moments when I just want to lay on the earth and melt into her embrace, really letting it all go. But as a healthy human...when I do lay down, it seems to revitalize me. I rise and get back to the to do list of fall. With fresh eyes I can witness all the beauty of fall. The smoke is gone, sky is blue and the leaves are starting to change. We have days forecasted in the dreamy 70's for the next week. May you feel embraced by fall in this gorgeous place we get to call home!!!
Lunch this Week: Pad Bai and Merav's Carrot Soup
Recipe Ideas: Fermented Ginger Carrots, Basil Green Goddess Dressing, Honey Roasted Potatoes
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