Farm Newsletter September 3, 2019

late summer 2015 015

Farm Newsletter September 3, 2019

Farm News        Crop Forecast

U-Pick       Recipes       Nuts and Bolts

Change Pick-Up Day Form — Click here.  Please use this to notify us of changes in your pick-up schedule.  Thanks!



Wowee wow wow!  Happy September!

We hope September transitions go smoothly for you, and you got to enjoy Monday’s August warmth, for a day!

Despite the cool temperatures, the sunny days have given enough warmth for the veggies to keep growing well.  We’ve been happy to be picking and washing all of most days the last couple weeks, and this week looks the same.

It’ll really feel like September when we go out to harvest the spaghetti squash and a couple other sun-sensitive varieties of winter squash — ambercup, buttercup, maybe acorn.  It’ll be a week or two more til the spaghetti squash is ripe enough to be good eating, but we’ll lay them out in the greenhouse to finish curing out of the rain and dew.

In a week or two we hope pick a little bit of sweet potatoes, to get them curing for October eating.  That will really really feel like fall.  Right now it just feels like peak August harvests!   Every year is different.

To Top of Page

Crop Forecast

Woa Melons! We’re now primarily onto the big pink/red watermelons, with a few cantaloupes and orange/yellow watermelon available.  Thanks for all the feedback on melon flavor, ripeness and quality — mostly great news, and all news good for us to know about and hear.   This will be the last week of melons — 5 weeks of melon goodness on the books for 2019!

Tomatoes!!  We will have a lot again this week.  Boxes of seconds are still for sale for $20 for this week and next week, and maybe continuing after that. We will keep you posted. There will be boxes of seconds at the share this week for buying on the spot, if you haven’t had a chance to order ahead.

Back to Lettuce and Greens — They’ve grown or re-grown enough that we think we can bring in a normal amount this week.  Thanks for you understanding with the gap in salad greens — we missed them!  (But it did give us a little extra time to not be picking them!)  The plantings look good right now to provide a steady supply through October, given healthy plants.

Onions–We now think the mystery onions were a sweet onion variety.  Keep it refrigerated if you still have any.  There may be a few left, so we’ll have them out and labeled, along with storage onions, and shallots too.

Garlic–We have a good crop this year, with mixed sizes but healthy and mostly big cloves.  We give out 1 head of garlic per week for 6 weeks, starting a few weeks ago. If you would like more than that, they are $1 per head. For split shares, that means that you get 3 heads total. We don’t mind which weeks you take your heads, just keep track so you know when you have taken 3 heads.

Summer squash and zucchini, cucumbers, peppers,broccoli, eggplant, carrots, beets, cabbage and/or napa cabbage, celery are all looking good. There might still be intermittent gaps in cucumbers and eggplant.  We love colored peppers.  What an amazing show.

Kale and Chard, plus Collards, we should have regular amounts again.  Chard has regrown after being weed whacked for a re-start, and Kale from the lovely new planting.

Spinach is often ready by now, but since our most productive variety became unavailable, we’ve had a hard time getting spinach to thrive.  It’s growing, but probably won’t be abundant til mid-month.  That’s a bummer.

To Top of Page

What’s for U-Pick?

We Still Need U-Pick Containers!!!  If you have any hanging around, please bring them in.

Cherry Tomatoes are still around and unlimited.  Get them while you still can.

Beans and Edamame are unlimited! 

Basil is still holding on and looking Ok to pick.

All Herbs are Unlimited, and looking good.

Flowers are still beautiful but will be winding down this month.

Please always check the U-pick board when you’re here to see what’s available and picking amounts.

Please bring your own scissors for herbs and flowers.  Many shareholders just leave a pair in their car so they always have them.  If you happen to forget, we have a few “kid” scissors that we are happy to lend out.   

To Top of Page

Nuts and Bolts

Remember your reusable bags and also to sign in when you pick up your share. 

Share Pickup Hours Tuesday and Thursday 1:30 – 6:30pm. You can U-Pick any time (when U-pick crops are in season.)

Bulk Produce for You — Check here each newsletter for what we have available for extra purchase.

To place a bulk order, simply call or email us at least 2 days ahead of the day you’d like to pick it up.  Orders can be picked up at the farm during our regular pickup hours, but it doesn’t have to be your share pickup day.

This week’s selection is : Carrots, Beets, Onions for $1 / lb. Cabbage for $60 cents/lb, Green Peppers for $2/lb.  Garlic for $1/ head.  Cantaloupes for 75 cents/lb.  Tomato seconds boxes, 12 lb for $20, or b the pound for $2 / lb.

Change Pick-Up Day Form — Click here.

Please Drive Carefully —Children are everywhere.

On the note of children, please know where yours are at all times.

Thank you for making this such a great place to be! Thank you so much for your support!!

Your farmers,

Erin and Ben, with Allia, Alissa, Amelia, Danny, Ed, Emily and Sahara


Mexican Stuffed Peppers

from Simply in Season Cookbook

  • 4 green, yellow, orange, or red sweet peppers—Cut 1/2 inch off the top of the peppers and discard seeds.  Steam whole peppers in 1 inch boiling water until tender, about 5-8 minutes.  Remove peppers from water and set aside.
  • 1/3 Cup onion (chopped)
  • 2 Cloves Garlic (minced)
  • In large frypan sauté in 1 TBSP oil
  • 2 Cups Tomatoes (Chopped)
  • 1 Jalapeno pepper (minced after seeds removed)
  • 2 TBSP fresh parsley (chopped)
  • 1 TBSP fresh Oregano (Chopped: or 1tsp dried))
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1 Bay leaf

Add and cook 5 minutes.

  • 2 Cups corn
  • 1 1/2 Cups cooked Black Beans

Add and simmer 10 minutes.  Place peppers in oven-proof dish so that they stand upright, with cut ends up.  Stuff peppers with vegetable mixture.  Any extra filling can be placed in dish next to peppers.

  • 1/4 Cup Parmesan Cheese (freshly grated)

Sprinkle on top.  Bake at 350F to heat through, 20 minutes.

Kale & Banana Smoothie

  • 1  Large banana, peeled
  • 4  kale leaves, stripped from stem
  • 1/4  Cup milk
  • 3/4  Cup yogurt
  • 1/4 Cup Fruit juice (Orange, Apple)
  • 2 TBSP Peanut butter (You can use any other nut butter or avocado instead)
  • Directions

Combine all ingredients in a blender.  Blend at high speed and process until smooth. Divide between two glasses. Refrigerate or freeze leftovers.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s