Equinox Harvests

At the halfway point between the solstices, just past the Autumnal Equinox, the farm is reflecting the time of year quite nicely. The days start after sunrise and some of the crops that were exploding in July are still stocked in the farmstand, but yielding less in the field. It’s a good time to stop by and check out what is available. Perhaps making a sauce or preserving some of those veggies would keep the summer feeling alive in the pantry, or maybe one could read up on recipes for the all-year crops and winter offerings, or of course one can do both!

Due to mostly cool conditions in the peak months, the corn was slow to be ready, but is now available. Red peppers and tomatoes are around as well, but won’t be forever. That’s kind of a neat experience, especially having been around the plants from seed to fruit, making the journey from greenhouse to the order-packing area and beyond.

In terms of a crop that is in really good shape right now, but can often go overlooked, kohlrabi is a great option to try something in season. The ones ready now are green and large, different than the purple which were around in the spring and summer. Its kind of a funky looking plant, but is yummy sliced fresh with cheese on top or pan fried. One of our managers noted that this year’s are looking especially nice, so give that a try.

And in terms of winter stuff, the squash is now on the harvest list. You can look forward to some red kuri in your CSA share this week, which have led the pack in terms of readiness. Others are stocked now at our Farmstand and  are worth a purchase, although they will change in taste after the upcoming first frost. Speaking of that, according to the Farmer’s Almanac, it’s going to be cold in mid to late fall, so get ready ya’ll. The prescription of course just might be some baked squash. Nothing like that on a cold day.

Thanks for reading, and do have a nice autumn. 

~Erik