In the Share---Week 13

LETTUCE x2: How can you resist a head of lettuce like we are harvesting this week. We have red leaf and summer crisp head.  Lucky for us we planted summer lettuce for a hot October!  Take that global warming!

 

POTATOES: The picture below is of our potatoes at the KC Food Circle dinner at The Reserve on Jefferson in Kearney. Chef Sean mixed Fair Share Farm potatoes, onions and cutting celery with a little vinegar and oil. It was served warm with our spouting broccoli and some Barham beef.  So delicious...

SWEET PEPPERS: The peppers are sprinting towards the finish when frost arrives. Enjoy them while they last.

CABBAGE: First cabbage of the fall. They are quite crisp and ready for fresh eating. We like to cut it into big chunks and cook it with most any other vegetable as if it is stew meat.

TAT SOI: One of the main ingredients in our Green Kimchi. It's nice to eat these vegetables cooked fresh, as well a ferments. While they are mild as spinach mostly, a little mustardy flavor can be kept in check by adding vinegar or citrus juice to a dish.

TOMATOES: What a great tomato year it has been. And still there is more. We like this time of year because things like tomatoes, lettuce, peppers and cabbage are all available at the same time. 

HERBS: It will be a mix this week depending on what trimming happens. You may see cilantro, parsley, cutting celery, dill, chives and/or oregano.

It's always nice when you can be served your veggies by a chef.

FARM REPORT:  

Beautiful fall weather makes this our favorite time of year.  The harvest is coming in, the fields are golden with grain and the sky is blue. Just in time for the native grass seed harvest, the farm gained an outbuilding.  This little guy is not the norm for grain bins these days but perfect for our harvest. Some used parts but with 500 new rivets it was fun to see it appear before our eyes as the professional crew put it up in one day. 

The high tunnel is all planted and growing.  We hope that these greens and roots will be ready for the last two weeks of CSA before Thanksgiving.  Until then we need to thin and weed and keep them watered.  It is too hot right now to contemplate covering the structure yet, but weather this time of year can change quickly.  

Finally we have had some cool mornings for CSA harvests with members of all ages.  After a sweltering season, you can't help but smile when you spend your morning like this.

The chicks are also enjoying their time outside on the farm.  They are so cute.  Their yard looks like a normal free-ranging flock but in miniature.  Come on out to see for yourself while they are still adorable.