This week has been bittersweet for me. Managing the CSA program was a big draw for me coming to Harlequin this season. Mentally, it has been a big focus of my farm work. The end of the CSA season brings a certain measure of relief for me, as I can shift that mental energy toward some canning projects and winter plans. The CSA has also been one of the highlights of my week every week for the past four and a half months. I've loved getting to know each of you. Hearing your reactions and stories about the produce each week is the kind of immediate validation that farmers rarely receive. It has been an honor to grow food for such a friendly and good group of people. Thank you.
This week's share includes:
Yukon Gold Potatoes
Red Kabocha Squash
The cabbage is a variety especially well suited to long storage. It will hold up great in your refrigerator for months. We've left the outer leaves on for extra protection if you decide to keep it this long. This week's tomatoes are some of our last. We picked the vines clean before the hard frost and some of the fruit was not fully red. Leave them on your counter in a warm spot and they will finish the process.
I will see some of you at the Winter Share pickup and I hope to see everyone around Missoula this winter. Stay warm, stay healthy, stay local.
Our first winter weather advisory of the season arrived this week. We covered a lot of crops during the first frost scare and the first actual frost and carried them through. This freeze is looking a bit stiffer, a harbinger type of frost. With that in mind, we picked all the remaining fruit from our hot peppers, green bells, field tomatoes, cherry tomatoes and tomatillos. We are officially in wind-down mode. Perfect timing, as this next week is our last CSA pickup for the season. Now we can all turn our attention to the Winter Stock-Up. There are still lots of spots available if you have not yet signed up!
This week's share included:
Red or Yukon Gold Potatoes
Roasted Anaheim Peppers
I roasted the Anaheims myself, which was a real treat. If you want to see the roaster in person, come on down for the inaugural Harlequin Fall Chili Roast. Brian will be firing the roaster all afternoon making pounds of roasted Anaheims and Poblanos. It will be the best smelling party you've ever attended, I promise.
Don't forget to send me your add-on orders. Tuesday will be here before we know it!