Tuesday, September 30, 2014

week 18

one bag: Lettuce Basil Arugula
Lacinato Kale one last Tomato

in another bag: Onions Garlic Potatoes
Variety Peppers Summer Squash Eggplants
Okra Sage and a Fairy Winter Squash

Just to quickly reiterate the plan here – there will be no veggie deliveries for the next two Tuesdays. We will miss our gardens, and we hope you miss our produce, but we'll be back to share whatever this Autumn has to offer. I'll drop a line out to you as a reminder when we return.

I love that somehow, as all the summer greens begin to turn earthward, we can coax a dark succulent green from the garden one more time. The kale this week is one of my favorites. I hope you enjoy it. After the break, we will (God willing) have turnips and radishes and more good greens, along with the sweet potatoes and more squash. If it frosts while we're away, the peppers, eggplant, and basil will be gone, but the arugula will carry on through the first couple cold snaps.

It's time to start praying for rain again. Sometimes I think the NOAA weather predictions keep rain in the forecast just so we don't fall into despair. It was amazing that the last round missed us. But it did. So, it's dusty now, and slow, but good for drying out the field corn and beans. There's always a up-side, somewhere.

If you are struggling with your arugula, allow me to suggest you try it on pizza. As I was packing bags this morning, I was imagining a pizza, with grilled vegetables – like eggplant and patty pan squash, sliced thin and grilled before the pizza baked. The last thing to go on the very top would be a handful of sliced arugula. Cooking mellows the taste.

You can even grill pizza. A friend introduced me to this concept and it's wonderful. Start with your dough (if you've got time – make your own – it's not hard) rolled out and a hot grill. Put the dough on the grill, covered, for just a few minutes. Take it to the kitchen and dress the grilled side (NOT the raw side) with all your pizza fixings – don't load it up too much – and then put it back on the grill for about 5 minutes more. This time, obviously, the 'raw' side is going to go onto the grill. OH, so good.

Even though I hope you will come along with us into the Fall for as long as you like, I just want to take a second and thank you for sharing this season with us. You have been wonderful eaters. Thank you for not complaining about too many tomatoes, for enjoying eggplant, week after week. It is a joy to share our abundance with you. I hope your freezers are all stocked with some goodies for winter, and your memories stocked with good memories of the flavors of summer.

See you soon! Paul, Coree, Lulah and Levon
Red Springs Family Farm

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