by Erin and Steve on 09/02/18
Yes, we will see all you Mondayers a little early on Labor Day, specifically from 1 to 4:45. You all were sent an email on Friday with more information.
It's finally September, and even though the kids are all mopey us farmers are excited! Yeah for lower temperatures (I hope), less bugs, slower weeds, no more transplanting and seeding in the fields, and more harvests. Maybe I'll even eventually get to where a heavier long sleeve shirt to work, soon. Last year September was insanely warm (80's and 90's for the first 3 weeks!!), so I'm thinking that this September may be similar as is the trend unfortunately.
So you are going to start to see some changes in the share produce as well as these storage crops continue to come in from the fields. The next 'creeper' is spaghetti squash followed by the whole winter squash line up. It's such a good change in direction in the season once we start clipping, curing, storing, and dispersing these guys. We also get to work on our hand-eye coordination as the fastest way to get them out of the field after they've been clipped and winrowed is to toss them to each other and place them into the big 22 bushel totes for storage.
On a different note, remember that Providence Creek Farm pasture raised meat is available for purchase in the small white building in front of the share room (we call it the pump house). There is an array of types of meat and cuts and you can use cash, check, or credit to purchase them. If you don't see what you like in the freezer just give Ben a call and he can put an order together for you for the following week. Make sure to read the directions in there (it's a cinch).
So here's what's available this week in the veggie share: potatoes, zucchini, squash, cucumbers, cabbage, carrots, beets, eggplant, peppers, hot peppers, scallions, melons, bok choy, radishes, hubbard squash, head lettuce, tomatoes, spaghetti squash, and garlic.
The fruit share will include peaches, plums, and certified organic raspberries.