You are a generous bunch! From farm fresh gazpacho to goose breast, apples to apple chips it was a beautiful week of surprises- thank you.
Early September is known for it’s bounty since the hot summer crops overlap with the cooler fall crops, thus nearly every item is “in season”. As the weeks progress there will be plenty to enjoy, though the total number of items on the share board will reduce. As the weather shifts, crops such as zucchini, beans, cucumbers, tomatoes and peppers will be phased out to be replaced with crops that tolerate colder nights. These falls crops include spinach, beets, lettuce, potatoes, scallions, kale, winter squash, bok choy and more. There’s no hard date but the forecast is calling for 30s on Monday night, so the close of hot crops could be soon!
Tips for Success
- Remember to read the harvest notes next to the crops listed on the whiteboard for essential information. For example, the bok choy will be “thinned” by harvesting the largest ones to eat now and giving ample space for the smaller plants to grow to full size.
- BEWARE: The first variety in the bed of hot peppers is the variety ghost,
Seize the pepper! Try a new pickle or sauce this week.
which is known to be one of the hottest peppers in the world. Wear gloves when cutting them up in your kitchen. It’s our first time planting this wrinkly pepper so we had wanted to keep it in sight- now we regret putting it first! Anyhow, the bed also contains cayenne, hungarian hot wax, jalepeno and cherry bomb, in that order.
- On the pepper theme, Flip is teaching a live online hot sauce class, learn more here.
Crops Available
- Bok Choy*
To harvest bok choy, cut just below soil line to keep the stems bunched.
- Scallions*
- Spinach*
- The cutting flowers! (Currently blooming: asters, calendula, celosia, cosmos, dahlias, false sunflower, gomphrena, rudbeckia, statice, strawflower, sunflowers, zinnias).
- Arugula
- Beans, green and striped “Dragon’s Tongue”
- Chard
- Groundcherries*- harvest video here
- Hot peppers
- Sweet peppers
- Kale
- Summer squash (in fridge)
- Spicy mixed greens
- Tomatoes (on share table)
- Calendula
- Cilantro
- Purple basil
- Mint
- Oregano
- Parsley
- Rosemary
- Sage
- Tulsi or Holy basil