We got a glimpse of Jack Frost earlier this week, but tonight he’s making his big entrance. He’s fashionably late this year, and we are ready to greet him. All the squash and pumpkins are in, plus all we could glean from the tender plants, and the field corn is as big as we could have hoped for. Goodbye, basil, peppers, and green tomatoes. Hasn’t it been a good run?
Feedback from members confirms my own opinion that the produce was exceptionally tasty this year. Mark always says that a dry year will do that, on the same principle that makes fertilizer-pushed greenhouse-grown produce taste wishy-washy: making plants struggle a little bit concentrates their nutrients and flavor. Like character in people, perhaps.
I got lots of good feedback from last week’s note about cooking from the share, so I thought I’d do it again this week. This time, we’re going to discuss what-shall-not-be-called leftovers…” (Continue reading Kristin Kimball’s Essex Farm Note to learn more about these tips & what is going on at the farm!)