There are still 4 more days of summer before the Fall Equinox is upon us. Here at the farm we have been reminiscing about this time last year when an early frost cut short our growing season and put an abrupt end to our flower field. We are so thankful that the warm weather is holding out a little longer.
In the farmstand you will find the summer produce and fall produce overlapping as tomatoes and winter squash vie for space on our shelves. A final flush of eggplant joins the first of the hakurei turnips and fall radishes. For me there is an acute pressure to enjoy the final tastes of summer and a bit of sadness to think of all the recipes on my bucket list that weren’t made. The pressure is also on to put up the harvest and fill the pantry with glittering jars of canned goodness.
I know I’ve spoken of my love of canning in a previous email and perhaps am a bit of a pusher when it comes to preserving food. There is something so satisfying about squirreling away the bounty of the season and seeing the winter meals ahead. If you feel the same, know that we have plenty of paste tomatoes available and will (fingers-crossed) have hot and sweet peppers for a little while longer.
If you are ready to embrace fall: leeks, bok choy, celeriac, kolhrabi, beets and more await, for simple soups and roasting to ‘root’ you into the new season. Enjoy the harvest!