Another beautiful day in the Ozarks! The spinach, turnips, beets, lettuce, and carrots are growing, the fall tomatoes in the greenhouses are just starting to really produce ripe tomatoes, and the greenhouse cucumbers are producing some really nice seedless cukes. This is the time of year when we are wrapping up a lot of our field crops, like our tomatoes, eggplant, peppers, and squash, while keeping the maturing carrots, beets, lettuce, mustard, spinach, kale, etc., weed free. There is a little less urgency to our days this time of year, partially due to slower growth on the part of weeds and crops, and partially due to the many willing volunteers we often get this time of year, when it’s so pleasant to spend time in the fields. That’s great, because we also get to work on some of our longer term projects, or maintenance which has fallen by the wayside in the constant urgency of summer. The weather is still pleasant, which gives us good work weather to cut firewood, seal up greenhouses, replace plastic on greenhouses, install new heaters, and other preparations for winter.
In Today’s Share:
Radishes- Cherry Belle, beautiful and relatively mild. If you don’t generally eat radishes, you might try grating them into butter, then using that as a spread on bread. The spiciness almost disappears, but leaves behind a really pleasant nutty flavor.
Bell Peppers-green, red, yellow, and purple.
Broccoli- conventionally raised, but not sprayed, from Dan Bigby at Fassnight Creek Farms. There will likely be a few cabbage worms in these heads, we suggest soaking them in cold water for a few minutes before cooking, which will cause the catapillars to float to the surface.
Halves and Wholes
Baby Lettuce mix
Eggplant, or tomatoes, or roasted chile peppers (only on farm).
Green Beans, unsprayed, from Gateway Farms.
Hope you have a great week. Enjoy the veggies. If you haven’t signed up for winter share yet, here’s the link; http://millsapfarm.csasignup.com/members