Hi Folks!

Happy Fall! We are now entering our favorite part of the growing season where summer vegetables such as tomatoes, peppers, and eggplant are still producing, while winter squash and fall greens are just starting to come on. It feels especially decadent to to have roasted tomatoes, a crisp arugula salad, and some hearty winter squash all in one meal. Did we say winter squash? Yes we did! This week we will have acorn squash for you all. Many varieties of winter squash need to be cured for about two weeks– essentially stored in our warm and sunny high tunnels after being harvested. Curing does several things: it allows excess moisture to evaporate, slows the process of respiration, and hardens the skin, all which help it store longer, and concentrates the sugars for a sweeter, more flavorful squash. Unlike our butternut and delicata varieties, acorn squash does not need curing and will be ready this week!

This week’s vegetable forecast:

Kale, Chard, Spinach, Arugula, Lettuce, Tropea Onions, Green Cabbage, Zucchini, Cucumbers, Tomatoes, Cherry tomatoes, Sweet peppers, Eggplant, and Acorn Squash

Thank you for bringing back your teal baskets– we will continue to take them for reuse!

Also, many folks who just paid the third installment have received an automated email about a subscription renewal. You can ignore this email! Sorry for the confusion– we’re still learning the system. If you have any missing payments, we will let you know in the next couple of weeks.

See you at pickup!
Alessia and Virginia

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