We've made it to week 16 on the farm and it has been oh-so-fall. This week has been what I think September is supposed to feel like every year and we have been lucky enough to enjoy some cooler temps and gentle breezes. We have been soaking up every minute of it as it looks to get hot again starting over the weekend. Typically the first full week in September we are doing some heavy lifting, trying to get the winter squash out of the field and curing in the greenhouse; however, this year we didn't have enough room to plant winter squash so we have found ourselves with a little breathing room. Don't worry, we found plenty of ways to fill up the space such as harvesting fall cabbage, roasting and freezing chilies for the winter shares, and catching up on some late season seeding and weeding. Speaking of winter squash, here's a quick update: We had an agreement to source it from another local, organic farm near Longmont, but they had a tremendous late season hail storm that demolished their winter squash crop. We have a lead on another local source, but they have not harvested their crop yet and so we wait.
Lucky for us, winter squash is not the only thing available to eat right now and we have found ourselves overwhelmed with food again. Arugula is back for the fall and it pairs well with just about all fall food. Try roasting down some cherry tomatoes, spreading them on toast with ricotta and topping it with arugula...or just add some arugula to your favorite caprese salad to spice it up a bit. I have dreams this week of lunch salads of arugula, peaches, basil, toasted pecans, and a balsamic reserve cheese...but you could replace peaches with pears or apples or whatever local fruit you have laying around. Cabbage it back for the fall and I'm psyched. With local sweet corn available for another week, I'm thinking of a super slaw for fish tacos. It also pairs well with mushrooms, leeks, and sweet peppers for some vegetarian dumplings or wontons. Fry up some rice with collard greens and your friends will be asking where you got such awesome take out.
Holy cow, we officially have 2 months before the first winter farm share pick up. Don't wait too long to sign up for your winter share, they are going fast and its going to be a great winter. Jodar Farm will again be attending the CSA pick ups at Equinox so you can purchase local meat and eggs while enjoying a beer with friends in the dark days of winter. Its a real party and we hope you will join us!
Just an FYI, if you are running low on your account, you have two options. You can add more money to your account in which case you will retain your 10% discount and we can do this at the market without a problem. OR you can just keep coming to the market and pay cash. We can't hold tabs with our accounting system like we have been able to do in the past, I apologize for the inconvenience! Also, for any new members, just a reminder that you have 8 more weeks to use your account balances. We cannot roll them over into the winter market or a winter share or a 2019 share. We have already (and successfully) taken your seed money and turned it into produce for the summer season, so please come get what is due to you by October 27th.
Looking forward to seeing many of you soon!
This week's Harvest...oh my...what a list!
- Ruby Chard
- Collard Greens
- Green Cabbage
- Yukon Gold Potatoes (strohaur farms)
- Head Lettuce
- Heirloom Tomatoes
- Cherry Tomatoes
- Roma boxes
- Sweet Peppers
- Hot Peppers
- Sweet Onions
- Green and Yellow Beans