Full Shares: Salad Mix, carrots, onions, garlic, lots of tomatoes, eggplant, purple bell peppers, summer squash, and sweet corn.
Half Shares: Everything but salad mix.
Hello CSA members!
What a great harvest day. Cool and cloudy all day long, making the picking in the high tunnels a bit more bearable. Still no rain in this area as of late, but I’m keeping my fingers crossed that we see some this week. We officially set a new Ten Lakes Farm tomato record today….Sandra and I spent 4 hours in the high tunnels this morning and emerged with 456 pounds of tomatoes! The warm weather crops such as eggplant, squash, and peppers are all doing great, and you’ll receive another batch of them in the CSA this week. While I’ve been saying fall is in the air for the past 3 weeks, the last few days it has really sunk in that Fall is actually here. I can’t believe it’s September already. We picked the rest of the corn today…be sure to eat it ASAP when the sugars are at their peak!
As the farm winds down for the season, I have been spending 3 days a week at the new farm getting the fields ready for next season. It’s been a really exciting process of visualizing a new farm now that we have 6 growing seasons under our belts.
Breaking the first 8 acres out of pasture grass.
Many an hour was spent with this view. That’s Spencer Mountain on the left.
So far the ground has been shallow tilled to kill off the grass, then subsoiled to break the compaction from being 20 years as horse pasture, and then re-tilled after a recent rain to kill off any remaining grass that was sprouting. Our goal is to have the greenhouse and high tunnels in place before the snow flies, so here’s hoping that the snow doesn’t fly until November.
Having just finished dinner, it hard for me to seek out a new recipe when what I just ate was so delicious. I sliced eggplant, peppers, yellow squash, garlic and onion and cooked them in olive oil in a cast iron pan. Once they had really softened and almost began to dissolve, I mixed it together with brown rice pasta and basil pesto, and topped it with toasted sunflower seeds. I think I could eat that meal every day! But, I know not every shares my love of pesto, so Rebecca has found you a salsa fresca recipe to help you out with all the tomatoes…it even includes a little history on heirloom tomatoes.
