It's hard to believe that there are only two more weeks of the CSA for the season! I am again amazed at how the summer flew by in a blur of planting, weeding, harvesting, with the occasional pauses to marvel at a cloud formation, a raven's display flight, or a monarch chrysalis. I have to say, working outside every day has given me a real appreciation for the variety and intricacy of this little slice of the world.
(The view of the barn from the cowpasture on a fall evening)
Things are going well with the harvesting. The winter squash seems to have done alright, despite the dry weather in July, and the potatoes and onions are plentiful. We'll be picking the dry beans soon, there are fall beets and carrots coming along, and more nice cabbages filling out in the plot just above the barn.
In Your Bag:
Purple Fingerling Potatoes (Magic Molly)
Sweet Peppers (of all shapes and sizes)
Lots of substantial veggies here. If you're feeling a little overwhelmed by peppers, I totally understand. I am too! My pepper crop has been far and away the best it's ever been, and it's been the same at the farm. So we've been sharing the bounty with you! However, if your peppers are piling up, consider roasting them and freezing them to pull out later in the year? It's a great way to use up all those peppers lurking in the fridge. Here's a website with basic instructions: https://growagoodlife.com/preserve-peppers
A tasty, soul-warming dish for a chilly fall evening.
I'm a true believer in the Joy of Cooking cookbook. It's wonderful. And it gave me this simple, tasty recipe.
I just love roasting things when the weather gets cooler- it becomes my default method of cooking pretty much every vegetable. Pop that Swiss Chard in the oven, and you'll have dinner in no time!
It's fine with tomato sauce, but it's really special when prepared like this, in my opinion.
I hope you all have a great rest of your week.
All the best,
for Lucky Moon Farm
Tiger, the barn cat, who thinks winter squash make a reasonably good couch...