seminole, thai kang kob, musquee de provence, burpee’s butterbush, and jonathon cushaw
Salad Mix (lettuces and chicories) or Mizuna
Pumpkin/Winter Squash (White Cushaw, Butterbush, Thai Kang Kob, Seminole, & Musquee d’ Provence)
Parsley, Oregano, and Rosemary
Leeks
Collard Greens or Kale
Green Peppers (Bell, Frying (Pasilla & Italian), and Cubanelle)
Green Tomatoes
Little Something Extra
What a wonderful workday we had this weekend. Thanks to everyone that joined in the garlic planting. Accomplishing the whole task in one day was pretty inspiring. With only the two of us farming full time, we have had to get used to many of our tasks taking place over extended periods. Sometimes it is really rewarding to just get it all done in one go. So the garlic and shallots are planted and we are looking towards 2014 as a new and even better season here at Tomten Farm.
We have four more weeks till the CSA season ends and still lots of good things coming your way. This week is quite a mix of produce. We are giving our once a year portion of Pumpkin and Winter Squash. We do not grow much of this crop, because it takes up lots of space and is notoriously difficult for us; hence we have very low yields. We are a bit stubborn sometimes and will only try heirloom varieties that we want to eat and with winter squash it turns out squash bugs really like to eat them too. So until we figure this crop out well, we have very little. Each share member will get one or two types. If you have any questions about what you have, please let us know and we can suggest cooking preparations or what have you. The green peppers were all pulled from the plants before they had ripened, so you will get an assortment of Bells and Italian Long (great for stuffing), Chilaca (great for frying and salsa with recipes and explanation below), and Cubanelle (great raw and stuffed). Peppers can also be frozen and used during the winter. Please check out the recipes below and enjoy the share…Brian and Autumn
