Mustard Greens
Mesclun Salad Mix
Okra or Long Beans
Assorted Hot Chilies
Thai Basil & Perilla (Kkaennip)
Salad Tomatoes
Radishes
Eggplant
We are looking forward to the coming seasonal shift, just in time for the Autumnal Equinox on Tuesday. We are hoping that the shift will help the cooler season crops make some gains in growth before the daylengths begin to get so short that growth slows way, way down. In about three weeks, it will be very apparent, the summer crops will put out a last push of flowers and making fruit while the Fall crops will slow down considerably. The cooler weather also makes our long hours outside much more pleasant. It has been a very long harsh Summer. Over the next few weeks we do our last outdoor plantings (except for garlic and fava beans in November) and then move all quick crop successions into our tunnels. All summer our tunnels have shade cloths on and by Tuesday they will all be removed. This usually happens in early September but with the continued heat waves, we did not want to have a lot of blossom drop or sun scald on existing tomato and pepper fruit. Over the next few weeks we also begin high tunnel plantings and seedings, with our first winter carrots, spinach, bunching greens, and aromatics. So lots already in tunnels and more each week. We are balancing our time getting new crops germinated or transplanted with managing weeds and bug pressure on new fall crops. The carrots are always the most intense for weed pressure, as they take forever to germinate and even longer to grow, with very little green matter. But they are a labor of love, so we will hoe and cultivate many times and hand weed probably twice before they are ready to harvest and store throughout the darkest months. Lots happening around the farm and thanks to the cooler weather, we will be a bit more motivated to get at it.
This week’s share has lots of goodies for pickling or preserving. All these recipes are quick and easy to accomplish. Enjoy the likely last of the thai basil and perilla. We have been marinating or pickling the perilla leaves and love them served alongside rice dishes or in a stir-fry. If you find mustard greens a little too strong, pickle them and use little by little, they are delicious. Okra, long beans, eggplant and mustards all are great in Indian style masala or curries. Take a look at the reicpes and enjoy the share….Autumn & Brian
Rice Vermicelli with Chicken and Nuoc Cham (use kkaennip and thai basil as garnish)
Roasted Eggplant Curry with Mustard Greens