The weather just fell over the proverbial cliff and turned a sharp corner right into fall.
We knew it was coming and we knew it would be early so I am not overly surprised. I was hoping that I would be wrong though (and secretly, Willy was hoping the same).
At this point, every night without frost is a good night. There are two opportunities coming up this week for us to get nipped if the weather decides to get any cooler than it already is. For this reason, we are going to start filling you up on summer sunshine and are putting an extra large helping of tomatoes into the boxes this week. We'll also start stripping the tender plants such as eggplant, peppers, cucumbers and basil in anticipation of losing them one of these nights. So enjoy these goodies while they last. We could get lucky and have weeks and weeks still of summer favorites, or it could all end in a day or two...we'll see.
The winter squash are starting to look pretty good. I was afraid we were going to get skunked this year since in early August they still looked pretty puny and under-ripe. However, peeking under the spiky foliage I have seen quite a few delicata that are nearly ready for harvest. We'll save these for the last few weeks of boxes and will focus on all the summer stuff as long as possible. But I thought I would let you know that they look okay and we'll get some this season but maybe not a ton.
There are also some parsnips waiting in the wings. Again, not a lot but some. Same goes for Brussels sprouts and celeriac. And we haven't even begun to dig into storage onions or at least 3 of our potato varieties yet.Lastly, we have one final bed of carrots and beets that we will start pulling out of in the next couple weeks. And we'll start migrating back into greens with a bed of spinach or two. All told, fall will have its own version of bounty when the time comes.
For now, make pesto while you can, enjoy the tang of some hot and spicy jalapeno poppers, eat one last round of eggplant Parmesan and spend a moment reflecting on how fortunate we all are to enjoy such a variety of tastes and smells. It is, in deed, harvest season.
In Your Share This Week (Best Guess!):
Sweet Onion, Kale/Collard/Chard, Radishes, Tomatoes, Eggplant, Cucumbers, Basil, Potatoes, Peppers, and probably some other surprises.
Recipes:
Refrigerator Pickles
Tomato Salad
Kale Salad
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