We’ve had some frosty nights and of course the summer veggies are gone, but we’re still enjoying frost tolerant fall veggies: kale, radishes, chinese cabbage, broccoli raab, lettuce, green onions. The pullets from this year’s hatches are beginning to lay, especially the heavy breeds: orpington and delaware, and just today the lighter minorcas. Some of the ewes are looking quite pregnant but I don’t expect lambs for another month or so. The brisk days are invigorating but short. It’s definitely fall.

For this week’s produce we have:

Beans: green, yellow, and purple.

Tomatoes: low acid yellow; yellow that’s not low acid; red; the colorful black pineapple; a new colorful Japanese black trifele; red, yellow, and orange salad tomatoes; the tiny sweet white currant; and various grape and cherry tomatoes. You can specify a specific variety or just take a hodgepodge.

Blackberries are still producing but are getting less plentiful.

Kale: red Russian, Italian, and a small amount of dwarf blue curly.

Cucumbers: just a few so far. Mostly I have an heirloom blonde cucumber which tastes like regular cucumber, and a few green pickling types.

Garlic.

A few green onions.

We continue to have pretty much the same veggies this week.

Tomatoes: mostly yellows with a few reds. There is a new variety coming in, ananas noir, a large multicolored tomato with a green interior and bright red flashes throughout. It looks beautiful sliced or wedged and actually tastes mild for a green-fleshed tomato.

Green beans: the large, flat, yellow Italian beans; purple beans; and flat green beans.

Garlic.

Dill.

Blackberries.

Eggs.

Just a farm note. This morning I moved the sheep from the place they were grazing to the barn pasture. They ran so eagerly to the new forage that two young lambs were left behind. I managed to corner one and take it to mom but the other eluded me. One of my cats came rubbing my legs and wanting attention while I was slowly trying to corner the second lamb. The lamb calmed down and curiously approached the cat. I waited patiently and was able to grab the lamb as it came right up to nose the cat. So I guess I have a sheep cat.

The veggies are continuing to ripen so we have much the same to offer as last week.

Tomatoes: mostly yellows with a few reds.

Green beans: the large, flat, yellow Italian beans: purple beans; and probably some green Italian type beans which I think are going to be smaller than the yellow ones.

Garlic.

Dill.

Kale: I think there will be some of all 3 kinds, red Russian, dwarf blue curly, and Italian kale which is bluish in color and has savoyed (crinkled), leaves.

Blackberries.

Eggs.

At last we have more veggies to offer!

We have green beans. Well, they aren’t really green. One variety is a large, broad, flat, tender romano (or Italian) type. I am posting some recipe ideas. The other is a purple pod “green” bean. The purple color will disappear to a dark green when cooked. Adding a pinch of baking soda may help retain some purple color, or sautéing them in butter before cooking them may help. They stay purple for raw eating in salads. My boys always preferred raw green beans when they were young. You can order one or both, although depending on how many people want some, you may receive only one kind.

Tomatoes are starting to ripen, although this cool weather isn’t helping. (However, I’m not complaining!) Looks like there will be mostly medium sized, low acid yellow tomatoes and small, red ones. If you have a preference, request it. There are lots more tomatoes on the vines, but we are waiting for them to ripen.

More blackberries are ripening. I’ll package them in pints.

We have red Russian kale and LOTS of dill for pickle making. Unfortunately, I don’t have cucumbers.

And the garlic is ready.

With all the rain the garden is growing well…and so are the weeds! Even so we have limited offerings until the tomatoes and blackberries are ripe. If you aren’t interested in what we have this week, feel free to skip. More plentiful days are coming.

We do have a summer salad mix, not traditional lettuce, but a mix of young leaves of Portuguese kale, red Russian kale, swiss chard, komatsuna, mizuna, radish pods, and onion bulblets. I would recommend serving it with a red raspberry dressing, feta cheese, and maybe a few mandarin oranges.

We still have some cabbages, savoy, pointed head, and regular cabbage. The savoy cabbages could be added to the summer salad. I have one Chinese cabbage left.

We have more large leaf basil, chives, and mints.

The hens have survived the extreme heat but have laid fewer eggs. They don’t get out and forage as much preferring to stay in the shade holding out their wings and panting. They don’t sweat, you know. The turkeys stand in the water pan to cool off. The animals and I are all looking forward to this week of cooler weather!

The weather is forecasted to warm considerably the end of this week so I plan to do the last harvest of lettuce. If you want lettuce will receive a variety of kinds.

We have some nice young (not baby) Asian greens for sauté or stir fry. If you aren’t familiar with the varieties you might like to order a mixture. Or you can order a specific one if you want. We have mizuna (Japanese cabbage which doesn’t look anything like cabbage), ruby streaks mustard (which looks like reddish mizuna), and komatsuna mustard spinach (which is definitely not a spinach but that’s what it’s called). All are mild Asian greens and I like them all sautéed with garlic or onion and maybe some grated carrot.

We have one or two napa type Chinese cabbages, one or two 1 pound size mini cabbages (just the right size for a batch of slaw with no leftovers), one or two pointed cabbages (they taste like regular cabbage but look neat), and one or two savoy cabbages (beautiful crinkle leaved cabbages). We have enough large leaf basil for seasoning but not enough to make a batch of pesto yet. Since I have limited amounts of all these items you might want to list your first and second choices and I’ll fulfill as many requests as possible.

We’re kind of at an in between time in the garden. I will deliver lettuce unless you request not. The lettuce has stayed good since the weather hasn’t turned that hot and the variety available this week is a nice speckled butter crunch type.

We have a few more snow peas, some Portuguese kale, and fresh dill if you request them. Also, I have a little mizuna (Japanese cabbage). It’s used for stir fry.

Eggs continue to be limited so I’ll distribute them as far as they go. Ask for what you’d like and we’ll see how it goes.

Next week we should have napa type Chinese cabbage and regular cabbage, also.

We still have lots of tasty lettuce. If there’s a particular variety that you’ve received from me that you really like, please request it. Otherwise, I’ll just give you an assortment. Feel free to request extra. There is no loose leaf lettuce this week.

You will also receive the golden sweet snow peas.

The following items are new this week and will only be sent if you request them:
Garlic scapes: these are the curly tops pinched off the developing garlic. Chop and sauté them like fresh garlic. I was delighted at the farmer’s market this week that an Italian woman knew just what they were and how to use them.
Kohlrabi: a crisp, mild, slightly cabbagey tasting bulb-like veggie best peeled and eaten raw with dip, salad dressing, or added to salad. I have seen people peel them and eat them just like an apple.
Dill leaf: fresh dill “fronds” great chopped on to potatoes and peas or in dip. If you want enough to dehydrate, let me know.
Portuguese kale: large leaves that resemble flat cabbage leaves but they taste like kale. Sauté with garlic and/or onions or use a large wrappers for stuffing or chop into mashed potatoes.

I love this time of year when the garden looks so green and fresh! We have several veggies this week.

You will still receive a variety of loose head lettuces. If you are tired of salad and don’t want any, tell me. Otherwise, lettuce it is. We also still have loose leaf lettuce if you request.

Broccoli is just starting to come in. Since I’m not really sure how much will be available this week, I’ll just bring it if you request. In another week there should be plenty. I cut the stems rather short so the plants will sprout additional florets, so it’s more like you are getting broccoli crowns rather than long stems of broccoli.

The snow peas are coming in, too. These are called “golden sweet snow peas” and they are yellow rather than the usual green. They are sweet enough to add to salads, although they can be cooked, of course. Again, since this is the first picking, I’m not sure what the quantities will be. So, I will plan to send everyone at least enough to add to salads. Later, we’ll have enough for you to stir fry.