In honor of fresh pork we are back at the cider press this week, please bring a jar with you to take some home. Cider, red cabbage and pork are terrific together. Plan a meal around it.

Fall is my favorite time of year. I am a lover of the cool days and cold nights—mornings layered with sweaters, jackets and a wool cap. Layers that are slowly shed as the sun comes up on crystal clear days, and rediscovered along my route during evening chores after the sun drops behind South Boquet and the farm falls into shadow.

This year though I am relishing every hot day and warm night that comes our way. They are a life saver for the late start that most of the plants got this year. We dug half of the potatoes this week, the other half is months behind and we are waiting patiently (and hopefully) for them to bulk up and cure below ground before the weather turns too cold. The storage cabbage is in the same boat—happily putting on girth each day of extended summer. The warm nights have helped our barn work too. Being able to put off the harvest this year has let us focus on painting and planning instead.

Next week we will start in earnest though, bringing in the crops that are furthest along and least cold-hearty—cleaning onions and garlic, collecting the winter squash now curing in the field and harvesting beets, radishes and turnips that are grown and ready to be pulled.

In the Farm Shares

In the veggie share: Pac choi, cauliflower, spinach, tomatoes, cabbage, green beans, onions, bunching onions, swiss chard, kale, baby carrots, beets, lettuce, eggplant, peppers and wheat berries. Fresh cider! Bring a jar to take some home. Halloween pumpkins and gourds coming up.

In the meat share: Fresh pork—chops, roasts, hamsteaks, ribs. Broiler chickens and beef in the freezer. Next week bacon and sausage.

Sara Kurak 
Full and By Farm

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