Appleton Farms Blog: Week 12: The First Tinge of Fall

As we settle into late summer, hot crops continue to thrive. The warm, dry weather should slow the spread of any pesky diseases we acquired during the wet conditions we had earlier in the month. This week we harvest the last of our melons and continue to bring in winter squash as it matures. We will also start harvesting leeks, which seems fitting with the tinge of fall we felt last week. Fall brassica crops have enjoyed the recent moisture and have us anxious for their arrival in the share. But we will be certain to savor the waning days of summer while it’s still here.

This week the share will include:

Head lettuce

Curly kale

Carrots

Beets

Leeks

Peppers

Eggplant

Potatoes

Tomatoes

Cantaloupe

Watermelon

PYO beans

PYO tomatoes

PYO sunflowers

Despite our best efforts to keep a good stash of scissors for the pick your own field, every week many go missing. We encourage you to bring your own scissors if you plan on picking.

Our hours for pickup are on Tuesday, Thursday, Friday 12:30-6:30PM. We are also open for pick your own on Saturdays, 8AM-Noon. Shareholders are free to pick up their share any day that best suits their schedule, and do not need to commit to the same day each week. Additionally, shareholders do not need to tell us which day they will be picking up.

Vegetable of the week!

POTATOES: These delightful little starchy tubers are members of the nightshade family, related to the eggplants, peppers, and tomatoes we have been enjoying in the share. Some consider the potato one of the healthiest food - that is, when it is not deep fried or smothered in sour cream (we love them prepared that way, too). One medium-sized, unpeeled potato has just 110 calories, no fat, sodium or cholesterol, nearly half your daily value of vitamin C, more potassium than a banana, lots of vitamin B6, fiber, magnesium and antioxidants. While there are countless exciting and delectable potato-based dishes out there, this week we decided to highlight new summer potatoes in their purest form. To read more about the history of this recipe, check out this link.
Syracuse Salt Potatoes
2-3 pounds new potatoes
1 cup fine sea salt
4 TBSP Melted Butter

Put 6 cups of water into a large stock pot. Add salt and stir until it no longer dissolves, and remaining salt collects on the bottom (we want the water over-saturated with salt!) Add potatoes and bring to a boil, reduce heat, and simmer until potatoes are tender but still firm (about 15 minutes) Drain, and dress with melted butter.

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Appleton Farms
Hamilton and Ipswich | North Shore

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