It's starting to be that time...

This was one of those perfect New England days in the late summer where the spirit of autumn takes a first stealing flight, like a spy, through the ripening country-side, and, with feigned sympathy for those who droop with August heat, puts her cool cloak of bracing air about leaf and flower. 

from "The Courting of Sister Wisby" by Sarah Orne Jewett, 1894

It's starting to be that time when the tasks of picking and weeding slowly stop and we move our energies to stocking the root cellar and nursing the last of our crops through the next two months of harvest. It's starting to be the time when we can move a little slower and appreciate fall weather all around us. It's starting to be that time when we can take a deep breath and marvel at how fast a farm season goes. It's not that time yet, but it's starting. 

Scenes from the farm: another miraculous arrow head find by Kat in the tomato field, sun rays over a newly cover cropped field, purple tops looking good, a morning harvest scene.

The share:

salad mix

arugula

specialty greens

spinach

kale

collard greens

swiss chard

escarole

mustard greens

radishes

hakurei turnips

sweet peppers

eggplant

shishito peppers

hot peppers

beets

carrots

red tomatoes

plum tomatoes

winter squash

parsley

dill

onions

Just made this the other night and it is delicious:

Honey-Lemon Mustard Green Salad

Serves 4 to 6

Active time: 10 min   Start to finish: 20 min

5 tablespoons extra-virgin olive oil, divided

3 thick slices whole wheat country-style bread, cut into cubes

2 tablespoons fresh lemon juice

1 small shallot, finely chopped

1 tablespoon honey

Kosher salt and freshly ground black pepper

2 bunches mustard greens

½ cup toasted walnuts

Preheat the oven to 400°F.

Toss the bread cubes with 1 tablespoon of the oil on a large baking sheet, then sprinkle the bread cubes with a large pinch each of salt and pepper. Toast the bread in the oven until golden, 10 to 12 minutes. Let the croutons cool to room temperature.

Whisk the remaining 4 tablespoons together with the lemon juice, shallot, honey to taste, ½ teaspoon salt and ¼ teaspoon pepper in a large bowl.

Stack the mustard greens then roll them up into a tight cigar shape. Using a sharp knife, thinly slice the mustard greens into thin ribbons. Toss the mustard greens with the dressing and sprinkle with the croutons and walnuts. Season with salt and pepper to taste, then serve.