The pepper harvest continues! Loads of gorgeous sweet peppers this week along with some spicy Jalapeños and Capperinos. This land’s sweet peppers are SWEET and its hot peppers are HOT! Beware adding too many hot peppers to your dish : ) The capperinos, are not too crazy though. If you scoop out the inside, they are juicy, sweet with just a hint of heat. The shishitos we have had out, are fun too. Blister them in a fry pan and sprinkle with salt, or quick pickle them and add to fish or chicken dishes.
Harvest stays at the top of our To Do list. Right now we are waist deep in bean picking. It’s a good several hours of deep co-worker conversation or listening to a book. The weather has been soooooo glorious, we are all loving it. It’s been dry the last couple weeks, so we have started up the irrigation schedule again and are trying to fatten up the fall cabbage and beets.
NEST week we will transition to Fall. YES! NO! Seems to be a 50/50 split on who wants summer to stay and who is welcoming in fall. We will harvest our first winter squashes and bring in the storage onions. And HOPE to get some taters on your plates. They have been a bit persnickety his summer!
Time to RESERVE your turkey. Fresh will be available at the end of Oct and Frozen Nov. 21st. (Same day as the first Winter Share pick-up — might as well JOIN and get a table full of love!) We will also have turkey parts available for sale after Thanksgiving (the best holiday of the year : )
xxoo, Keena & Crew — see you soon!
This Week’s Bounty: lettuce, carrots, beets, chard, beans, sweet/hot peppers, tomatoes, hakurei, corn/melon/cukes (? ) onion, parsley, thai basil