Farm Life Food Local Organic

Endless Harvests

This week started with a bang:
first, we spent Monday morning harvesting the season’s onions, which are now safely stored and curing in one of our greenhouses; second, we spent the afternoon harvesting the first of our winter squashes – i.e., spaghetti squash – a sure sign, I am sorry to say, that summer is almost over.

A random survey of the rest of my squash field
has led me to conclude that we will continue harvesting winter squash throughout the week. Unlike our tomatoes, which have been reluctant to turn red given the lack of sunshine, our squash have not been slowed down by the rain, quite the contrary. Following quickly on the spaghetti squash, we will be harvesting our acorn squash, our delicata and a few other specialty squashes. We’ll close out the squash harvest with our butternut squash, as they take longer to ripen than all the others.

As with our garlic harvest, teamwork prevails,
with the entire team collaborating to ensure the work gets done in a timely manner. The end result is that you will be seeing winter squash in your basket soon, although you will have to wait a bit on the onions, as their necks have be nice and dry before they can be offered up for conservation.

This week’s basket is not unlike last week’s,
particularly insofar as solanaceas (tomatoespeppers and eggplants) are concerned. That said, we thought it would be interesting to give you a taste of our summer leeks, a more delicate – but nonetheless delicious – version of the classic winter leek. Corn is nearing its end, but there will be some again this week, and we’ll see if we can even offer up a final haul for week 13. The basket will also include the last of our fresh onions, a leafy green and some fine herbs.

We look forward to seeing you all again.