Harvest Newsletter

Greetings from the Garden!  This CSA box has tomatoes, cucumbers, lettuce, baby salad greens, golden beets, beans, red peppers, and corn.

Field Notes Welcome to September!  We have not only had shorter days, but also some cooler nights.  This preview of what is coming sets most plants into high gear - their goal is to set seed.  And the sun has dried out the wet soil so Ken can keep working - weeding, cultivating and planting.

The heat loving plants have crested their wave and if you plan on doing any preservation, now is the time to request extra to can or freeze or pickle.  Cool crops like rutabagas are taking off!  Once we have frost we will be harvesting winter squash and starting the big dig for the root cellar.  Yes, fall is a busy and satisfying time of year.

From the Kitchen.  With cool nights both Ken and I have returned to using the oven.  Ken has made apple pie a couple times, and I have been baking meats and vegetables.  Roasted beets are great!  These golden beets have beautiful tops for braising and the roots are sweeter and will not turn the dish you prepare pink.  We only grow one crop of these as the seed is more expensive, the germination rate is lower, they grow more slowly, the size is generally smaller, but the flavor is great.  Enjoy!

This is also a great time to make Ken's upside down pizza.  He starts with a pie plate, adds some olive oil, layers vegetables like summer squash, peppers, onions and tomatoes and tops with biscuit dough and bakes at 400 degrees until the top is browned.  Just before serving he flips it and often adds some grated cheese.  A friend adds cheese to the biscuit dough.  It is easy, tasty and satisfying to eat a warm supper as the temperature drops!

'Til Next Week, Judith