What to Do With Your Share---Week 19

It seems that the idea we had three years ago to have the harvest dinner at the farm is a hit. A splendid time was had by all, and the food was so delicious. The craft beers were a nice addition too.

The sweet peppers are in full ripeness these days, and they are a treat to pick and wash. The colors are vibrant and the taste is sweet. Do as the farmworkers do, and eat them like a hand fruit.

Another peak performer is the French fingerling potatoes. Their elongated shape makes it  easy to cut into fries or wedges. The simplest of recipes is to then lightly oil them and coat with the herb rub of your choice before baking at 400 deg F for about half an hour. They are a favorite here on the farm.

This morning I captured Momma prowling the grounds near a couple buckwheat patches. These cover crops are a wonderful morning sight, and perhaps the source of a cat's breakfast.