Fall is undoubtedly here. We got our first frost Saturday night. We harvested all the rest of our winter squash on Sunday morning - we think about 4,000 lbs! - with the help of two pickup trucks and a bunch of friends. Many great thanks to those who showed up Sunday morning and pitched in, even for a little while! Below you can see a Ben-cam view of the process (okay, I didn't stick a camera on Ben, I just held my camera above his shoulder).


'Tis indeed the season of abundance: not only are the vegetables pretty much pouring out of the fields, but the new flock of laying ducks has started to come into lay, and the eggs are pouring in as well. 

Chef Ali has a couple new recipes for us this week, featuring the delicious Chinese (or Napa) Cabbage: Cellophane Noodle Soup with Beef and Chinese Cabbage  and Peanut Noodles with Asian Slaw.

See you at market!


Sneaking Closer to Summer

Some of these days this week have really felt like it. The crew is showing up in shorts most days. And speaking of the crew, we have two new great crew members, Michael and Sophie, and we are really excited that they are joining us, Clark, Cassie, and Logan on the farm. We have needed their help! Many hands make light work, as they say. Though, for farming, maybe the saying should be: many hands keep you from falling so far behind on the to-do list. 

This week we have been able to catch up (almost completely!) on our transplanting, and we have been able to get quite a bit of weeding done as well. Next week it will be time to prune and trellis the tomatoes again, and urge them to send all their energy into those green fruits hanging on the vine. 

Speaking of tomato trellising, I would like to share two pictures from last week that did not make it to the blog: the first is a tomato before trellising and pruning - the white twine is what we clip the little white clips to, which we then when clip around the main tomato stem underneath a strong leaf (see the second photo). 

We have a couple of (fairly) easy meal ideas to share: lettuce salad with violas, and deviled duck eggs! The salad is as easy as pouring several bags of our lettuce mix into a bowl and then scattering the violas on top. I also usually add some chopped up herbs, like sage, chives, oregano, etc) and serve with some vinaigrette. 

For the duck eggs, substitute the duck eggs for chicken eggs in your favorite deviled egg recipe. Because the eggs are so fresh, we recommend sprinkling a teaspoon of baking soda in the water you use to boil them. It will make the eggs easier to peel. They will be extra rich and creamy! (Especially if you use homemade duck egg mayo - just saying!)

See you at market!