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Fall comes slowly

It appears that we have at least a few more summer days in store before some fall weather finally arrives.  And I’m willing to bet there will be a few more summer-like days before fall decides to commit.  In any event, it sure looks like summer in the garden, and we are still hauling in loads of summer produce.  The summer squash refuse to quit, dutifully producing a respectable amount of fruit for each harvest.  Tomatoes are really coming into peak production, especially the beautiful crimson Cosmonaut Volkovs.  All tomatoes are still $3 / lb or $50 for 20 lbs.  There’s still time to do some canning!  Peppers and eggplants are doing great, too.  It’s only a matter of time before autumn arrives in earnest, so get your fill of this summer bounty while you can.

Check out Smitten Kitchen’s caponata recipe.  I haven’t made this one yet, but it looks like a great way to use a bunch of late summer vegetables.  We don’t have any basil, so use parsley instead.

Some fall favorites are making their way onto the harvest list, too.  New additions this week include Gilfeather rutabaga, kohl rabi, and red and green fall cabbages.  I’ll leave it at that, as there will be plenty of time in the coming months to wax poetic about the virtues of a good rutabaga.  And you know I will.  More than once.

Finally, don’t forget about Pastured Pork and Grass-fed Beef CSA shares.  Both are available in limited quanities, especially beef shares.  Get your deposit in now to make sure you can fill your freezer with Potter Hill/Short Creek pork and beef.