We can’t believe it’s already October! We are starting to switch to clean-up mode but are still working hard to get ready for winter and stock the root cellar with what has survived this challenging season. So far the beets, potatoes, watermelon radishes, daikon, celery root, broccoli, , cabbages, cauliflower, fennel, radicchio, kohlrabi, napa cabbage, rutabaga, turnips and kale look great for the rest of the season and beyond. We had a total crop failure on our winter squash due to early disease, rot in the field and deer damage and a minor crop failure on our carrots where most of the sprouts rotted away after germinating in the field. Our greens and spinach have not fared well with all of the water - they suffer when their roots are constantly wet but we will continue to harvest what we can. For a farmer, a couple crop losses can overshadow and whole list of successes, but we also continue going with an eternal optimism that most of the time could be called stubbornness. It’s a good thing we love what we do.
I have said this before and I will say it many more times— we can’t thank you enough for your support this season. We hope that you’ve been enjoying the harvest this year - we have been doing the best we can and we couldn’t be doing it all without your membership. So thank you.
Scenes from the farm: fennel after weeding, radicchio weeding, zinnia patch still going strong, Breezy and Duma having deep talks, an afternoon field walk in the brassica patch.
Roasted Kohlrabi with Parmesan
Peel 6 kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a pinch of cayenne on a rimmed baking sheet. Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about 30 minutes. Toss with 3 tablespoons parmesan and 1 tablespoon chopped parsley.