Last week was a pretty fun week at the farm.  Emma leaves for New York soon, so we took some time this week to do some unusual (for us!) activities all together:  we went bowling, we went to the Common Ground Fair, and the whole crew came to the film and interview I did at The Strand.  To my great pleasure, it was a really wonderful event, and I thank all of you who were there.  I ought to eventually have a link to both the film and the interview, and will be sure to share them here when I do.

Basil is available at the farm for anyone who wants to come and pick a big bag.  Freezing pesto is one of the easiest ways to extend the flavor of summer.  We have over 600 basil plants that are no longer beautiful enough to sell.  But they’re still great for pesto.  Let us know if you’re interested, and we’ll tell you  where to find them on the farm.

The tremendous onion harvest is finally over, and once they all get cured and sorted, we plan to have bulk bags of

Hanni, laying out onions to cure in the hoophouse

onions to sell for winter storage.  Potatoes ($40 for 35 lbs), Green Beans ($10 for 5 lbs), and Kale/Chard/Collards ($15 for 20 bunches) are still available, as well.

There are still about twenty spots available in the fall CSA, so be sure to let us know if you want us to hold one for you.  We’ve also decided to extend the mushroom CSA.  So to recap the details, the fall CSA will run four weeks (October 17/18 to November 7/8).  The veggie share costs $65 (made out to HCF), the cheese share costs $48 (made out to Appleton Creamery) and the mushroom share costs $40 (made out to Oyster Creek Mushroom Co).  All should be mailed to me, here at the farm.

Have a great week, and we hope we get to see you all out in the basil field!

Reba and the HCF crew

Week 16 veggies:  Baby Carrots, Green Pepper, Zucchini, Salad Mix, Swiss Chard, Shallots, Cauliflower, Potatoes, Green Beans

This week’s recipes:  Curried Cauliflower Flatbread, Peter’s Quick Zucchini, Swiss Chard Pie