Well, we had another stellar week of weather capped off with an amazing super/blood moon lunar eclipse, or whatever the kids are calling it these days. It was a pretty awesome thing to see unfold and I wish I was able to grab a picture or two, but the Iphone has its limits. What a way to end this streak of weather we’ve had because the forecast ahead does not look so great. It appears that we are going to get that rain we so needed in August and the temperatures are going to drop later in the week. I guess since it’s officially Fall, we can have some of that fall-like weather.
As the season begins to slow down, we continue to work on end of the season projects/harvests. In addition to our weekly harvests for the CSA, farm stand and restaurants, we have some big harvests and projects to work on. Over the last few weeks we’ve gotten our storage onions out of the ground and curing in the greenhouse (more on that later), we’ve been getting our potatoes and winter squash out, as well as the first of our shallots. Remember when I told you we planted strawberries at the beginning of the season? Some of you Full Season members might even remember the sweet sweet taste of those tiny little berries. Well, those berry plants need some renovation to come back even stronger next season and our Sustainable Farming and Food Systems students helped get them ready for next year!! We’re even going to do a little experiment of seeing if we can take some of the runners (side shoots) and pot them on and see if we can transplant them out next season. We’ll keep you posted. The students also had a chance last week to go and visit our good friends over at Main Street Farms and help with a bulk harvest project.
Ok, so the theme to this week’s share is “holding on to Summer”. Our tomatoes are definitely beginning to slow down but there are still plenty of beefsteaks, heirlooms and cherries for this week. I think that the heirlooms are going to be the first to peter out but not tomorrow. There will also be more eggplant and I think the last of the summer squash. Although we might be able to eke out one more week, depending on the weather. We will also have the first of the sweet peppers and green peppers. For as well as the tomatoes have done this year, the peppers for some reason have struggled a bit. Not really sure why but you’ll get to enjoy some this week. Lettuce, parsley, dill, the return of swiss chard and the first of our storage onions round out the share. I’m really happy with how the onions turned out this season. They’ve been curing in the greenhouse for about a month now and are totally fine to be left out on your counter.
An easy recipe that holds onto summer, is an eggplant-tomato saute. In a large saucepan, heat a couple of tablespoons of olive oil. Add a chopped onion and 1-2 chopped peppers and simmer for a few minutes. Then add diced and peeled eggplant, diced tomatoes, salt and pepper. Stir that all in, cover and reduce the heat and simmer for about 5 minutes. This can be serves with pasta or fresh bread.
Until next time!