Harvest #19 (Week A) should include leeks, pie pumpkins/winter squash, potatoes, carrots, Italian dandelion, arugula, Swiss chard, kale, lettuce, basil, eggplant, garlic, tomatoes, sweet peppers, hot peppers, and shishito peppers. Some items may be a choice. U-pick should include herbs, cherry tomatoes, tomatillos, and flowers.

I think I underestimated, undervalued, underprepared for this past week's heat wave, the longest and hottest of the summer. Perhaps because it was on the heels of a relatively cool and kind August, I forgot what it's like to work through terribly hot and humid days. Every task feels a bit harder, unexpected challenges cause a bit more stress, worry about crop tolerance and water needs increases, weather forecast and radar watching becomes constant, work clothes quickly become disgusting. Thankfully, the heat has broken and rainfall was received. Thursday's rounds missed us and Friday's were threatening to also, but we lucked out and received .4", enough to sate my stress and provide a drink to the newly transplanted, most sensitive crops, as well as the additional acre or two of cover crop seed sown where beans, edamame, early summer lettuce and herbs, and potatoes called home.

Now that it's cooling off and with fall officially commencing in ten days, the race to get the last few rounds of crops in the ground and other crops out of the ground begins, before the threat of frost actually becomes real, normally in mid-October. The final round of crops were seeded this past week, including arugula, mustard, radish, chard, and bok choy, and the first round of crops were transplanted into tunnels, including lettuce mix and spinach. Probably in about three weeks time we'll be finished transplanting for the season. Crops with a retrieval deadline include the remainder of the potatoes (about 25% left, maybe 2500lbs), sweet potatoes (hopefully 4000-6000lbs), and butternut squash. Summer crops are really starting to wane but tasty fall crops will be slowly replacing them in the pick up room, including leeks, potatoes, winter squash and pumpkins, kale, beets (maybe with their greens), and romaine.

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

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This time of year is often strange - both in weather and the mix of veggies. We had a delightful couple of weeks with cooler nights, which makes one begin to think of more warming dishes, and then the abrupt and long switch to the longest, hottest streak of the summer, which makes you want to go back to simple, cooling meals. As is true with the veggie mix. We still have beautiful summer veggies, but now several fall ones, plus greens.

Here are a few things I have made recently:

Kale, garlic, cilantro, basil, onion, sweet and hot pepper - made the Kale Rice Bowl from this site. This has been a go to for my family as an easy meal. I have learned to change it up a bit based on what is available. One great addition is sweet peppers. Add them in the beginning with the ground pork. An onion doesn't hurt either - I had one left from grilling and it was great in this dish. Normally I top my bowl with a bit of Sriracha but this time I added a hot pepper when cooking the dish and it was great.

Pumpkin, peppers, garlic, onions - made the Roasted Butternut and Red Pepper Soup that I posted a couple of weeks ago. I tasted it and it was delicious, but I froze it for enjoyment later.

Tomatoes, peppers, onion, garlic, carrot, basil - prepared the Gazpacho Soup recipe from this site. Over the years, I have found this one to be my favorite. I have made it for friends and family and everyone really loves it. I think the addition of carrot and celery give it a really nice rounded flavor - not too tomatoey, if that makes sense.

Arugula, cherry tomatoes - I sometimes add arugula to lettuce for a mixed green salad, but other times I just like to keep it as mainly arugula. I simply put arugula and cherry tomatoes in a bowl, add some salt and pepper, squeeze lemon juice and a nice drizzle of good olive oil. Yum!

With the weather forecasted to turn cooler by the end of the week, I am looking to cook some "fallish" meals. Send how you are enjoying your harvest to me at lindadansbury@comcast.net and I will share with the rest of membership.

It is almost fall, and the change in veggies is showing this! Greens are back in full force plus some other delicious things.

Leeks - Leeks are alliums, so they’re related to garlic, chives, shallots, and onions. Tasting them, you can tell. They have a sweet, oniony flavor that adds depth to soups, stews, pastas, and more! Use them as you do onions and shallots, to build flavor at the start of a recipe. However, because they’re milder than most other alliums, you can also enjoy them on their own. Grilled or roasted, they make a surprising, delicious side dish. Leeks store fairly well in plastic in the fridge. Try the Braised Salmon with Leeks early this week, and by the weekend, you can go for the Potato Leek Chowder recipe on this site.

Join us for the final potluck of the season! We'll enjoy, debatably, the best weather of the year outside under the pavilion eating and chatting. Bring a dish to share, drinks, and place settings. Hope to see you there!