Well, we made it to the beginning of August. This is the time of year when the major high season crops come in like tomatoes and sweet corn and when we have to turn our attention to fall crops. In the next week I'll need to clear space for salad mix, fall greens such as spinach, and fall brassicas like cauliflower and kohlrabi.
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| Argo, the farm dog |
Seems easy enough, yet I find it hard to do this time of year as we spend a lot of time harvesting, washing, and delivering produce. When you spend your time a lot of time picking Monday, Tuesday, Thursday, Friday, and Saturday, it's a juggle which doesn't leave an opportunity for much else. But it's something we just need to take on sooner rather than later since the longer we wait, the further into the fall the crops get postponed. Even though spinach typically takes 45 days, with days getting shorter and shorter, we'll need to plant this week to have ready by the third week of September.
In the box:
- Beans
- Sweet Corn
- Parsley
- Yellow Potatoes
- Sweet Onions
- Bunch of Beets: See pickle recipe
- Purple Peppers: A little deceiving, they taste just like green
- Cucumbers
- Celery
Granny's Quick Pickled Beets
1 bunch beets, tops removed
1 cup sugar
1 cup water
3/4 cup white vinegar
1 tsp salt
2 bay leaves
8 whole cloves
2 allspice berries
Place beets in large saucepan, cover with water and bring to a boil. Low heat and simmer til done, about 20-30 minutes.
While beets are cooking, combine remaining ingredients in a saucepan and bring to a boil; simmer 5 minutes. Drain, peel, and cut beets in slices or chunks. Put into a jar and pour hot liquid over beets. Cover and refrigerate overnight. Makes about 1 quart.
