I feel like the weather has been off most of the season. In February, I was shocked by the snow and the frigid temperatures made me feel like it was too cold to be seeding. In April and May, it felt too hot and dry to be spring. In July, it rained and rained, making it seem more like April or October instead of the middle of the summer. And now, we have had this really warm fall. In part, I think I internalized the New York farming season down to my bones, in the way we do with anything when it is a “first” experience, and so I am always a little thrown off by what we are harvesting in May or October, but this season I have caught myself feeling like it was earlier or later in the season than it was so many times that I know it is not just an odd visceral response to old-laid harvest plans but that the weather this season has consistently been off. Lalo and I both remarked at different times today that it seemed odd to see so many fields tilled in or just seeded into cover crop, the leaves changing, and late fall/winter veggies in our harvest baskets. It just doesn’t seem like the season should be coming to an end. And yet it is. We planted the first seeds (onions, leeks, scallions, spinach, and beets) that would become your CSA veggies in the greenhouse 42 weeks ago, and now there are three weeks left in the regular season CSA. I want to say, “Where has all the time gone?”
For those of you who can make it, please remember we will celebrate the season this Saturday, November 7 at our house/the farm from 5-7pm. If weather permits, we will try to make a quick tour of the farm first. Please RSVP if you plan on coming.
Also, don’t forget 2016 applications (you will receive a December reminder as well).
This week’s share includes: carrots (8 this week…beautiful!), beets, sweet potatoes, choice of bok choy or green cabbage, choice of green, spinach (larger plants and larger quantity thanks to the rain!), lettuce, arugula, mesclun mix, heirloom popcorn, dry black beans, and choice of dill or cilantro. It is a really pretty bin with a mix of greens, purples, pinks, and orange.
We will have cornmeal the next two weeks!
For those of you who are looking for something else to do with your kale, try http://food52.com/blog/12345-kale-and-9-different-ways-to-use-it-that-don-t-involve-salad#
And for those who still aren’t sure what to do with beets, try http://emmaelizabethchristensen.blogspot.com/2012/08/my-top-8-most-favorite-beet-recipes.html or
http://www.thekitchn.com/breakfast-lunch-and-dinner-10-beautiful-beet-recipes-171053
Also, a side note about a new possible pumpkin: Lalo and I went to a flea market in search of pumpkins from Mexico/Central America, and we found this beautiful pumpkin (called “Pumpkin”…some research made be in order) that we roasted yesterday and made into soup and bread. It was too sweet for me for soup, but it was the best tasting pumpkin I have had, ever! I am one of those who when I hear descriptions like “it has overtones of cherries and chocolate and floral undertones” thinks WHAT?! but this squash tasted just like roasted hazelnuts mixed with butterscotch! We have saved the seeds (picture coming) and look forward to the experiment. We will be trialing several Mexican and Central American squash/pumpkins next season in search of something other than butternut!