We’ve made it through the bulk of the season! Rounding the corner around Labor Day always feels nice. The season is waning, though there’s still more to do on the farm than there are hours in the day to do them all. But mentally, the workload seems a little lighter. We’re still planting late fall and early winter crops out in the fields. We’ll be cleaning out the high tunnels soon to plant a few really late winter greens. I think I mentioned this a week or two ago, but we’re going to be on the ASAP Farm Tour this year. So we’re trying to get the farm looking good at the same time we’re keeping up with the plantings & sowings, weeding & harvesting. The Tour is Sept. 20-21 for anyone interested. So we’re balancing our time between planting, weeding, harvesting and taking down trellises. Our winter cover crop seeds should be here next week, so we’re trying to get as much ground ready to be sown as we can. One other special harvest took place on Monday: hazelnuts! We got only about a gallon of nuts, but it was our first harvest, so it’s pretty exciting. We’ll get them dried and shelled in the coming weeks and see if we can’t make something really tasty with them.
The boxes we use for the CSA shares are waxed and are not recyclable, but we do reuse them. So PLEASE remember to BRING THEM BACK next week.
Ideas for Cooking
This year’s fall greens look and taste amazing. The green kale looked so great we just had to give you another big bunch in your box this week. This week also has the first winter squash!
Delicata can be the sweetest of the winter squash and therefore doesn’t store for very long.
You can cut the squash down the long axis and scoop out the seeds. Cut slices and roast on a baking pan. Or you can bake the halfs (adding a little water in the bottom of the baking pan to keep the squash moist). I like to make up a stir fry like dish, but scoop out the flesh of the squash and add that into the mix, adding cheese and toasted nuts as well, and then stuffing it all back into the shells of the squash and baking it all again. Yum.