For better or worse, fall is in our sights. It’s in the air, in the crops (the end of high temperatures means that salad mix should be coming back soon!) and in our schedules. One good thing is that a more predictable schedule means more family meals, cooking together and using all the fall veggies coming in from the fields. No more (or at least reduced) scattershot meals of cucumber sandwiches and patty pan omelets!
Our friend Minna, who first volunteered on the farm eight years ago, has been back working with us this past week. We love having her here with us, and love knowing that her connection to the farm brings her back to Maine for at least a few days every year. We’re so lucky for the community of former apprentices who periodically populate our spare bedroom and join in on harvest days. They may now be nurses (like Minna) or accomplished farmers (like Sara and John) but they all still remember how to sort lettuce like pros.
We’ve had a steady stream of basil-pickers coming by the basil patch. While the remaining basil is certainly not beautiful, there is still usable basil out there for those who want to whip up some pesto to put in the freezer for winter meals. The basil patch is to the left of the huge silver maple as you approach our house. Get it while it lasts (which won’t be long!).
For those of you picking up on Sunday morning, give Bill, apprentice Zoë and our Sunday volunteer Jen extra appreciation on my behalf. I’ll be off visiting childhood friends for the day and the three of them will be keeping the drop-off running smoothly.
Have a wonderful week!
Reba
Summer CSA Week 12 of 16: Potatoes, Zukes/Zephyr/Patty Pan Squash, Big Tomatoes, Cherry Tomatoes, Garlic, Purple Basil, Bell Peppers, Husk Cherries, Kale, Hakurei Turnips with Greens, [Eggplant, Cucumbers, Red Cabbage]
Summer Week Twelve Add-ons: Mushrooms, Cheese, Milk, Fiore, Bread, Tofu
This week’s recipes: Slow Roasted Tomatoes, Zucchini (or Summer Squash), Rice and Cheese Gratin
HATCHET COVE FARM 