As I sit in the cool morning air on our front porch looking out over the fields and pastures I can say that Fall is definitely here. The rain last week felt so refreshing after a long and hot summer. The rain really invigorated some of our brassicas which had been suffering in the summer sun, and I honestly thought I could feel the soil sigh with sweet relief after all that moisture. We've begun to sow cover crop in our garden in preparation for winter. This year we've chosen to do a mix of rye, vetch and crimson clover using our earth way to sow lines in our permanent beds and a belly bag seeder for sowing seed in what I think of as the field crop part of our garden.

We just recently purchased a flail mower for our BCS, and I'm totally in love with this implement. It has allowed us to mow down our summer crops with ease so that we can roto till the crop residue into the beds in preparation for winter cover cropping. The flail mower will also be indispensable in the spring as both vetch and rye are a pain to remove or incorporate without the use of a flail mower. Before purchasing the flail mower we removed all of our crops by hand and carried them to our composting area. The flail mower will save us time and money in the labor of cover crop removal and allow us to increase the organic matter content of our soil.

Your box this week is a testament to the abundance of fall in our region. This is the time of year when summer and fall come together to mingle their different flavors and textures. Tomatoes sit comfortably next to winter squash and sweet peppers nestle in next to garlic and potatoes.

We've been enjoying potatoes and sweet pepper hash for breakfast and winter squash sauteed with poblano peppers and onions for dinner.

Full Share

Carrots, Orange and Purple - 1 pound

Kale, Winterbor or Rainbow Lacinato - 1 bunch

Green Onion, Pride - 1 bunch

Winter Squash, Acorn - 1 each

Lettuce, Spretnak - 2 heads

Radish, Rudolf - 1 bunch

Tomatoes, Mix of Caiman and Roni - 1 pound

Cherry Tomatoes, Mixed - 1 pint

Potatoes, Mix of German Butterball and Red Norland - 1 pound

Sweet Peppers, Italian Frying - 2 each

Green Peppers, Anaheim and Poblano - 1 each

Cilantro, Calypso - 1 bunch

Radicchio, Indigo - 1 head

Chard, Rhubarb - 1 bunch

Garlic, Red Killareny - 1 head

Half Share