We are still enjoying plenty of summer treats held over from last week’s hot weather—sweet corn and big, juicy melons. Fall is moving in slowly though, cool days, cold nights and cloudy skies. The fields are emptying out with the change of season. This summer’s field of wheat has been harvested and is now laying empty, ready to plow for next year’s corn. The cover crop where the next wheat planting will grow is turned under, the soil worked up, prepared for seeding next week. The dry beans, potato and squash vines have all died back, exposing huge butternut and delicata squashes for feasting on, plump bean pods and the biggest halloween pumpkins yet. Get your carving knives ready.
Our new batch of laying hens have arrived. They are just starting to lay, which means there may be some little eggs mixed in to your carton.
In the Farm Shares
In the veggie share: Sweet corn, green beans, loads of watermelon and cantaloupe, garlic, tomatoes, eggplant, sweet and hot peppers, lettuce mix, mesclun mix, lettuce heads, fingerling potatoes, sweet summer onions, red and white cooking onions, scallions, cucumbers, summer squash, green, red and savoy cabbage, carrots, beets, kale, chard, basil, fresh cut herbs, u-cut flowers and sungolds, wheat berries, whole wheat flour—all purpose and pastry and dry beans. Coming soon: leeks and winter squash. We have plenty of pole beans and eggplant for putting up, let me know Thursday if interested.
In the meat share: Fresh scrapple this week, three flavors. Scrapple is the tasty breakfast treat made by combining a rich pork stock with grains and fresh herbs. Slice it thin, fry in a skillet with a little fat and top with maple syrup. Beef, pork and broiler chickens in the freezer. We have beef stock, chicken organs and lard available as well.
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