Harvest #21 (Week A) should include leeks, winter squash, potatoes, carrots, arugula, Swiss chard, kale, head lettuce, romaine lettuce, eggplant, green/ripening tomatoes, sweet peppers, hot peppers, and shishito peppers. Some items may be a choice. U-pick should include herbs and flowers. Garlic is on pause until we're sure we will have enough cloves for seed (300lbs).

September has been pretty wet. This round of rain has us over 8 inches for the month and we still have a week to go. We're managing to mostly stay on schedule and finish necessary work. Last week we retrieved the rest of the potatoes, transplanted the final round of outdoor crops, and stowed the last of the winter squash. We sowed an oat and crimson clover cover crop on any ground that was bare, which included fields home to the aforementioned crops plus tomato, tomatillo, and half the eggplant beds.

Tasks this week will be limited to ones we can do while sopping through the mud. The moveable high tunnel is currently being cleaned out of tomatoes and will then be pushed over the fall spinach crop. The soil in the lower caterpillar tunnel has been amended and spaded and this week we'll plant the final round of crops of the 2023 growing season. As storage space becomes available and bins empty we'll continue to harvest fall roots like radishes, turnips, and beets. Whenever the ground dries out enough we'll turn our attention to the sweet potatoes, perhaps next week or the one after.

We're monitoring moisture sensitive crops like broccoli, cauliflower, and spinach for showing any deleterious effects from all this rain, which can exacerbate disease pressure. There's nothing we really can do anyway, but it'll at least temper our harvest expectations if there are negative consequences. But don't worry, there'll probably never be a shortage of produce in the pick up room because we always grow extra and count on crop diversity to pull us through. There just may be more of crops that don't mind too much water than ones that do.

A reminder that if you signed up for a share with a work discount you have about one more month to satisfy that requirement. If you're unable to put in the time that's a-okay, just send us payment to cover the full cost of your share.

This week's workshift schedule (slow this week while we dry out):

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.

Workshift Guidelines - Workshift Sign Up Instructions

Wild For Salmon is owned and operated by Steve and Jenn Kurian of Bloomsburg, PA.

Editors Note:

Anchor Run CSA hosts two buying club events each year, in the spring and fall. When you order through the buying club you automatically save 20% at checkout. Follow This Link for instructions on how to order. Your order will be delivered to Anchor Run on Thursday October 19th and can be picked up 2-8pm. Orders are due by October 13th.

We understand and appreciate that not everyone eats fish.