October 30, 2013

Hi folks,

As you know, squash did not have a great year–too gray and cold. But your boxes today include butternut squash. I have tried two already; the first was not very tasty but the second, chosen as more ripe, was. Having given you folks the ripest of the lot, they should be OK but please, please let me know if not and I can give you  something extra next week. If a whole squash seems too much to use at once, I can report that I have often kept a cut, uncooked squash for a week or more.

Salad greens were snatched from the maws of the big black ugly that brought us -7 degrees on Monday night. I harvested everything I could get my hands on and now my house is full of vegetable bins to be sorted through. Carrots could even be vulnerable if we get more ground frost. Some of you have the “pencil” carrots and others got the Nantes that you have had before.

Green tomatoes are delicious fried (season with chili powder and add a bit of cornmeal to soak up the juices). Other uses: a fresh green salsa (instead of tomatillos) or relish, and I even have old recipes for green tomato mincemeat.

Next week is our last box and the $ amount remaining is small, so boxes will not contain much. Actually, for those in town, it won’t be a box at all, but a bag. Provided your empty box is waiting for me, you are also entitled to get your $20 box deposit back. If you would prefer veggies instead of $ you’ll have to let me know by Monday Nov. 4 at the latest. I have potatoes, garlic, braids, parsnips, shelling beans, Jerusalem artichokes and whatever else fresh is still in the garden to offer. You can specify what you’d like or leave the choice to me. If I don’t hear from you you’ll get $.

Those who pick up at the farm can also get extra veggies next week if you let me know, but you will have to leave me $20 when you come to pick up, as you did not pay deposit in Springtime. Hopefully all this isn’t too confusing.

My time right now is divided between organizing food and seeds in the house (one big deal was sorting the seed potatoes) and trying to get the garden cleaned out and garlic planted. I’m a bit frustrated because progress is slow and one never knows when winter really will arrive. But somehow I always muddle through. I’ll let you know of progress in next week’s newsletter.


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