Harvest #24 (Week B) should include sweet potatoes, bok choy, beets, radishes, kohlrabi, turnips, sweet peppers, leeks, arugula, lettuce, fennel, hot peppers, shishito peppers, and cured garlic. Some items will be a choice. U-pick should include flowers and herbs.

*Sweet potatoes will be distributed in their natural harvested state (unwashed)

The final round of 2021 crops was planted into five beds in the greenhouse last week. This batch of lettuce mix and endive should be harvested in late December. Weekly transplanting commenced the first week of April and varied each week from more than an entire day's worth to a couple of hours. Not transplanting will open up time for other tasks now.

Over the past couple of weeks we were able to give our new berry patches some attention. The raspberries, which were planted in 2020 and should be harvestable next year, were weeded and trellised. The blackberries, planted just this year and already with some 8' long canes, were trellised and woodchipped (besides having been cultivated and weeded at least 3 or 4 times earlier this year). Organically managed berry plants don't seem to remain productive (for us) for more than 3-4 years so we'll probably try to incorporate them into our long term crop rotation, adding new patches every few years in an attempt for a continuous supply. This year was a gap harvest year, unfortunately, while last season's initial great blackberry fruit set was setback by disease and cane injury from cold, prompting patch removal and replacement.

We're now gearing up for the annual big garlic planting. Garlic seed has been saved at the farm since the 2004 season by setting aside approximately 300lbs from the summer harvest. With the help of CSA members we'll split bulbs into cloves, plant the cloves into raised beds, and cover the patch with straw to insulate, protect the soil, and prevent frost-heaving. We're hoping to plant the garlic the first week of November.

Work opportunities will only be available for a few more weeks.

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.

One of the things I love to eat in the fall/winter are roasted veggies. They are easy, versatile, and most important - delicious! I always use several different veggies and always make a large amount - the leftovers are also delicious, either as another side dish, added to stews, and one of my favorites, made into a frittata for another meal. Yum... Here are a few things we enjoyed. Share how you enjoyed your harvest by emailing me at lindadansbury@comcast.net, and please put Anchor Run in the Subject line.

Sweet potatoes, leeks, winter squash, kohlrabi, beets - made a large cookie sheet of roasted veggies - roasted at 425 degrees, with olive oil drizzled over and mixed in and a large sprig of rosemary chopped up (thyme is equally good). Cut everything up in about the same size so they cook up tender at the same time - I do like that the leeks get crispy in spots, but if you don't like this, add them about 15 minutes after the rest of the vegetables.

Kale - broke out the Kale Chip method - I had completely forgotten about this! it is great for kids but one of the things I love about it is that I can quickly make a tray of it and while I am making dinner, I am treated to a delicious, healthy snack. Instead of plain salt, I used Togarashi for a twist. I have also used smoked sea salt, cumin and paprika - all are great.

Leeks, potato, celery, carrot, Swiss chard - made a chicken pot pie using leftover roasted chicken. I made a classic recipe, but incorporated some Swiss chard at the end of making the filling. It was a great chilly night dinner, actually 2 dinners for us, plus the recipe made 2 pies, so another one is in freezer to enjoy later.

Wow! That's what I thought when I saw the bok choy in the pick up room. It is a mild veggie that can be eaten raw - the stalks are tasty when dipped in hummus or other dip, or added to salads. It is great stir fried, happy with other veggies, or used as the main vegetable component. I love it in stir fries because you get 2 veggies in one - the leaves give a soft texture while the stalks maintain a nice crunch in the final dish. Believe it or not, it is also great roasted. Try recipes from this site, including Crunchy Bok Choy Slaw, Salmon with Bok Choy and Shitake Mushrooms (use the method and incorporate what you want/have), and Spicy Roasted Bok Choy.