*Not Pictured: approx. 12 “Frontier” onions.

Thank you sincerely for being a part of our farm team this year. From pickle-making to our farm potluck to simply seeing you all each week at delivery, we have loved the opportunity to get to know you. When we start with such tiny seeds in the spring and nurse the plants along throughout the summer, it is very satisfying to actually know the families that our veggies end up nourishing. We hope you’ll consider joining us again. Check the website in February for all the details about next year’s growing season.
Arriving soon to your mailbox will be a survey so we can hear feedback about this year. Please fill it out and help us make next year even better!
In Your Box This Week:
1. Tomatoes
-Mostly heirlooms. Check your buckets the 1st day, & then like cheese, cut off any bad spots & use the rest.
2. Sweet Peppers-yellow, orange, green, and purple.
3. Hot Peppers-red & green. Can be hung to dry for winter use.
4. Onions-the round gold “Frontier.”
5. Carrots-The thinner ones, called “Sugarsnax,” are the tastiest for fresh eating. The fatter ones will store longer in your fridge. They are “St. Valery’s” & “Scarlet Nantes” varieties.
6. Beans-eat them fresh, blanch & freeze them, or pickle them!
7. Sage           \
8. Thyme          \    All the herbs can be dried/frozen for winter use.
9. Mint              /    To dry, hang upside down in a cool dark place.
10. Rosemary /
11. Broccoli-a half-pound of “Nutri-bud,” “Gypsy,” & “Calabrese.”
12. Beets-eat the greens up quick, but you could store the roots in your fridge (in a plastic bag) for up to 2 months!
13. Eggplant-the gourmet & rarely bitter Rosa Bianca variety.
14. Lettuce Mix-time for the last BLT of the season!
15. Arugula-enjoy this spicy green raw or cooked.
16. Kale-“Red Russian” & “Dinosaur/Lacinato.”
17. Rutabaga-try it in stew, roasted, mashed, or sliced as a raw snack. Also try steaming it & serving w/cottage cheese & black pepper.
18. Winter Squash-We grew three varieties, green Buttercup, tan Butternut, & orange Potimarron. Unfortunately, the squash patch got hit with an early frost. So we are distributing what we have, but if it doesn’t seem quite ripe you could try letting it sit on your counter to see if it will finish ripening. FYI One that we opened had sort-of slimy seeds, but we just cleaned out the seed cavity and baked as normal, and the flesh was still good.


As an added bonus for our final harvest day, Darwin’s church brass band had their practice in the garage, so we all picked, cleaned, and packed to a live soundtrack!