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| Shallots curing for longer storage |
With September on the way we are looking ahead at a month busy
with harvesting. Storage crops such as
onions and winter squash are at peak maturity now and we must find the time to
collect the thousands of pounds of produce as well as the space to store and
cure them. It will be a few weeks before
onions make it to the share room as they require a curing period in a warm dry
location. Curing greatly increases the
onions storage ability and it makes them much easier to clean. Certain winter squash varieties such as spaghetti
squash and acorn squash are ready for eating immediately after harvest but
these tend to have shorter storage potential.
Butternut squash requires at least a month to cure after harvest for its
flavor to mature but a properly cured butternut will be great eating well into
winter if you have the self control to wait that long.
Also on our agenda for the coming weeks is a great deal of
thinning and weeding. Carrots, beets,
turnips, and rutabaga all need a great deal of time and attention to ensure a
solid crop. When you see the farmers
kneeling hunched on the same stretch of bed and progressing at a snail’s pace,
it is a safe bet that thinning and weeding is the task at hand. Weeding the fall spinach is another big job
that waits in our near future.
With so much still to do, it is with heavy hearts that we
must say goodbye to several of our part timers.
Sam, Tim, and Becca, thank you for all of your hard work this
summer. It was a pleasure working with you and I hope to
see you again next season. Fortunately, we have a fresh new bunch of part timers
starting in the next week or so to help us through the fall. We look forward to welcoming them to Appleton
What’s in the share:
Lettuce, Escarole, beets, chard, summer squash, cucumbers, watermelon,
tomatoes, peppers, potatoes, celery, leeks, PYO flowers, herbs, cherry
tomatoes, husk cherries
What’s new this week:
Spaghetti squash, PYO tomatillos, dill and cilantro
