We spent yesterday morning reorganizing our walk-in cooler. The space is now ready to receive our stockpiles of produce for the fall and winter. As garlic and onions are sorted and cleaned, they’ll be stored in our 38 degree section of the cooler. Potatoes, carrots, beets, and other fall roots will join the alliums. Our 50 degree cooler is ready to receive winter squash and sweet potatoes. We’re feeling the beginning of the shift from peak summer to the first tastes of fall. Shorter days and crisp mornings mean a slowing down of our summer crops. Melon, zucchini, and summer squash season have come to an end. Green beans are on the horizon, as well as more broccoli, mini cabbages, carrots, and napa cabbage.
Tomatoes are the star of this week's share. We have reached the peak of tomato season - heirlooms, slicers, cherries, and sauce. Our second succession of cilantro is just in time for salsa! I plan to make Tomato Pie this week. I'll be using our sweet onions instead of shallots. Sweet peppers are making their first appearance in our shares - we hope to have many more in the coming weeks. We grow a mixture of red, orange, and yellow peppers - bell and Italian types.
Hidden Valley Mushrooms has a diverse array of mushrooms available for purchase as an extra this week: fresh white button, shiitake, crimini, portobello, oyster, and lion's mane mushrooms, dry mushrooms (great in soups, casseroles, chili, and gravy), mushroom rubb (contains mushroom powder & spices - great on fish, chicken, pork, beef & venison!) and pickled mushrooms (for pasta salad, relish trays, cocktails, and sandwiches).
Your Farmers,
Craig and Lauren
