This Week’s Harvest
- Celery
- Cabbage
- Hakurei Salad Turnips
- Dill
- Salad Mix
- Sweet Potatoes
- Butternut Squash
- Collards
- Cauliflower
- Kohlrabi
- Sweet Onions
- Tomatoes
Farm News
A few days ago it seemed like the cold would never come, but it has, and the last few days have been all about preparing for it. Sweet potatoes don’t like temps under 40 degrees and especially not freezing temps so we generally harvest them at the start of October. The hurricane remnants made it too wet to harvest our sweet potatoes when they were ready so we had to wait for it to dry out. As soon as that happened we put everything else on hold, called in extra help, and got through more than half the planting. Over 2 days we harvested 4 beds and have 10 bulk crates full of sweet potatoes in our insulated barn. We covered the remaining 2.5 beds with row cover to protect them from the cold until we can harvest again at the end of the week.
It may not freeze, but we’ll approach it like it will and pick all the remaining tomatoes and peppers on the farm. While it is always sad to say goodbye to our summer crops, what the fall brings isn’t anything to frown about. We need the freezing temps to sweeten the kale and other greens as well as our fall carrots. Fall is also the time for local farm produce favorites that are hard to find in the grocery store like the hakurei turnips in this week’s box. And if you haven’t tried our sweet potatoes yet, you are in for a treat!
Recipes
Soup with Winter Greens and Chickpeas (use collards, turnip greens, and/or kohlrabi greens)
Turnip Fritters with Dill Yogurt dipping sauce
Caribbean Style Street Potato Stew
Baked Farro and Butternut Squash
Coming Up Next Week (our best guess…) Celery, Honeynut Squash, Onions, Sweet Potatoes, Carrots, Beets, Kale, Parsley, Peppers, Brussels Sprouts, Broccoli, Daikon Radish