We were walking near the pond the other day and saw a coyote that had just finished eating ripe blackberries. Moments later as we passed a deer trail, we noticed dear that was grazing on the new grass shoots from our recent rains. Arika looked at Michael and said “Well it looks like fall is coming.” At this time of year the creatures are out and about looking to stock up before the winter arrives and these two were doing just that!
Animals and Eggs:
Eggs are in the share this week with the layers, already anxious about the rainy weather coming, are reasonably content. The last of the chicken is in the share until this winter. It is almost time to butcher the pigs and we need to make room. We will take the pigs to the processor in about a month and should have them finished by early October. We plan on raising another round of chickens starting about the time the pigs are processed. They will be ready just after Thanksgiving.
Fruit:
Blackberries and strawberries are trying to make a show but we have been befuddled much of these year with one or the other or both.
Greens:
Kale is in the share this week and we have been loving how tender it is. Clearly, the winter kale is much sweeter, having been frozen a few times, but it tends to also be tougher. So enjoy the tender purple leaves while we have it because we know the cold will be coming.
Herbs:
Basil is back and how great it is. We have been eating pasta with fresh basil and cherry tomatoes at least once a week since we started to harvest these herbs. If you can’t quite use your basil before it starts to wilt, try a trick we learned from a CSA member many years ago. Puree the herbs with a little olive oil and freeze it in ice trays. Then put the cubes in a freezer bag and use the cubes in soups and roasts at any time. When it is dark and cold outside, the cubes brings summer right back into the house.
Vegetables:
Tomatillios are back in the share this week with about 1 ½ lbs per share. We made a great simple salsa with them earlier in the week to put on burritos. Our favorite thing about fresh vs cooked tomatillios is the brightness of the flavors. Also we have cherry tomatoes and a blend of varieties of red tomatoes It is getting toward the time of year we like to make batches of fresh tomato sauce and either can or freeze them for winter. As with last week the cucumbers and onions keep on coming. We know that cucumbers can leave you with a lack of ideas on what to cook but try the fresh pickle recipe we have posted. This is an easy way to make a real treat with little effort. Finally, chili peppers are almost ready. In years past we have harvested them too early leaving them not as hot as we like. We did this in favor of getting them to you earlier. This year we are working on our patience. They will be ready soon.
