Harvest #18 (Week B) should include potatoes, butternut squash (Autumn Frost variety first, then Honeynut, then traditional), tomatoes, lettuce, sweet peppers, onions, leeks, kale, swiss chard, eggplant, hot peppers, okra, shishito peppers, and cured garlic. Some items will be a choice. U-pick is winding down but should include flowers and herbs and the gleaning of tomatillos and cherry/grape tomatoes.

Last week we finished harvesting what will probably go down as the best yield of potatoes the farm has had. A big thanks to workshift attendees and our crew for getting all of tubers out of the field! I don't know the total weight harvested just yet but I'm guessing it is around 10,000 pounds. We planted 1,600 pounds in April and a decent average yield would be about 5 lbs harvested for each pound of seed planted. Throughout their time in the soil, the potatoes vigor and health was apparent. They sprouted consistently and uniformly and had the tallest and healthiest foliage we've seen. From the tractor seat while harvesting the amount of the potatoes running through the digger seemed to be more than usual. The harvest was so big that we couldn't even fit them all in their normal home in the barn. Suffice it to say we should all be enjoying potatoes for quite a while. We eat potatoes pretty regularly, almost always cut and roasted at 400 degrees for an hour on a baking sheet lathered in olive oil. They become crispy on the outside, soak up some of the oil, and really melt in your mouth. I never tire of them.

The farm crew also wrapped up the winter squash collection over a long day with a lot of heavy lifting. This crop also performed very well this year. Quite honestly I was close to giving up on growing this crop after 3-4 years of disappointing yields caused by bug, disease, and pest pressure. Each of the past few seasons we tweaked growing methods and continued to trial different types of winter squash and varieties. Quality did not improve. This year we reverted to a more traditional growing technique, covered plants with row cover immediately after planting, and narrowed down the type and varieties of squash, each bred to have powdery mildew tolerance. This year the winter squash was grown at the bottom of a field whose beds used to be incorrectly oriented which resulted in soil easily eroding downhill and probably deposited nutrients there as well. Either way, this season plants were vigorous throughout their life cycle and the retrieved fruits look great. We're hopeful they healed and cured in the field and will be enjoyed in shares for a while.

We could use some help at workshifts again this week! If the weather's bad outside we'll process garlic inside. Please consider joining us soon!

Workshift policy reminder: If you signed up for a share with work discount your share cost is reduced by $15 per worked hour (8 for Full, 6 for Medium, 4 for Half). If you're unable to satisfy the work requirement for the discount please remit a check to cover the share cost.

This week's workshift schedule:

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

It sure was fun cooking with cooler weather! What have you been cooking? Please let me know by emailing me at lindadansbury@comcast.net and put Anchor Run in subject line to make sure I see your message. Here are a few things I made that were a little different from my norm. This time of year I tend to make things that can go in the freezer for use in the winter when fresh local veggies are not really available.

Tomatillos, garlic, poblano and jalapeno peppers, onion - made the Slow Cooker Chicken or Pork Chili Verde - I made it one day and enjoyed it the next - really delicious - the heat is just about perfect.

Okra, tomato, pepper, onion, eggplant, carrot, summer squash (end of my own crop, recipe also includes winter squash) - made the Mediterranean Stew that a fellow member submitted a couple of years back. This time of year it seems there are bits of so many different things and this uses a lot of different veggies, and it freezes well. Served it alongside locally made grilled sausages.

Kale, onions, tomatoes - made a kale salad using a balsamic dressing and topped with feta cheese I had in the fridge. Yum

The crops continue to show that fall is approaching, even though summer weather is returning this week. We have a few more new veggies to enjoy this week:

Butternut squash - as with the edible pumpkins we received prior, these are very high in nutrients, especially carotenoids, which are powerful antioxidants. They store well in a cool location - up to 3-4 months, but should be checked frequently for spots that are turning bad. They cook up beautifully - typically, I cut in half and scoop out the seeds (clean them up and roast with a little oil and salt and they are a delicious snack, so you actually get 2 meals in 1!), then bake cut side down in a pan in which I have added a bit of water. When tender, the flesh will easily peel away from the skin and you can proceed with recipes, including Roasted Chicken with Butternut Squash, Potatoes and Leeks and Roasted Squash and Kale Salad with Lemony Tahini Dressing.

Leeks - are another harbinger of Autumn and bring a subtle onion flavor to soups, stews and even by themselves. They store fairly well in a plastic bag with a few holes in the fridge- make sure there is not a lot of moisture or they will start to rot faster. I like the farm leeks because they are far easier to clean than those you get at grocery stores. Enjoy your leeks in such dishes as Braised Salmon with Leeks, Baked Risotto with Kale, Leeks and Mushrooms and Leek-Tomato Quinoa.

Green Tomatoes - we get this treat as the farm shuts down tomato beds. Instead of plowing them under, they distribute to us as an additional fun crop. You can just leave these on your counter for up to about 10 days. Some may start to ripen and as with other crops, keep your eye on them for patches that are starting to go bad. Make a Green Tomato Relish or the classic southern dish in Sauteed Shrimp in Remoulade Sauce over Fried Green Tomatoes.