This Week’s Share

Beets
Basil
Cherry Tomatoes
Heirloom Tomatoes
Cucumbers OR Eggplant
Pears (smaller units than we planned, something ate all the pears at Singing Tree)
Oregano
Green Peppers
Nasturtium (Tuesday Only)
Cilantro Flowers (Friday/Saturday Only)
Summer Squash OR Green Beans (Tuesday Only)
Carrots (Friday/Saturday Only)

 

This week fall crops continue to go in at the farms. Over on Iroquois the second planting of head lettuce is going in tomorrow, along with dill, scallions, and cilantro. Over the next week storage radishes and cabbages will also be planted. And as always there’s weeding to be done. Now that summer harvest is coming in strong, I’m also starting to think about preserving and storing crops for the winter. I’ve already made sauerkraut and currently have cucumbers fermenting. Over the next month I’ll start to can tomatoes, green beans, and salsa. In addition, I’m making room in my freezer for tomato sauce, greens, and peppers. Every winter, I’m grateful that I took the time in the middle of a busy¬† season to preserve the harvest.

 

Recipes

Roasted Beets and Carrots

French Ratatouille – top with nasturtiums

Refrigerator Pickles

 

 

 


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