THE BEET: VOLUME 17; WEEK 17

 

FULL SHARE & YELLOW HALF SHARE PICK UP TONIGHT

Pick up today: 5pm - 7:30pm at PS 56 on the corner of Gates and Downing


This Week's Share

  • Lettuce

  • Radicchio

  • Dinosaur kale

  • Cilantro

  • Chiles

  • Tomatoes

  • Sweet peppers

  • Leeks

  • Delicata squash

  • Beans

  • Potatoes

  • Carrots

  • Fruit: probably plums

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Letter from Windflower Farm

Delivery #17, Week of September 24th, 2018

This week’s share. 

Lettuce, radicchio, Dinosaur kale, cilantro, chiles, tomatoes, sweet peppers, leeks, delicata squash, beans, potatoes and carrots. Your sweet potatoes need another week in our greenhouse to sweeten - you’ll see them beginning next week. Nearly 100% of the vegetables in your shares are from our farm, and all are organic, but this week’s carrots are not ours. Our carrot crop was a failure. These carrots are from Brian and Justine Denison’s farm, and are certified organic.

Pete tells me his apples have been slow to develop color, which I gather is the final step in their development prior to harvest. I will not know for another day what Pete will have for your fruit share, but it will likely be something from his late plum crop.

Summer vegetables have begun to disappear with the arrival of fall. You’ll be getting the last of our beans this week or next. You’ve likely already had the last of our summer squashes and cucumbers and corn. Tomatoes are slowing down, and they’ll soon be removed to make greenhouse space for the greens that will fill out winter shares. But there are good things to come. The final six shares of this season will be comprised of sweet potatoes and potatoes, red and yellow onions and leeks, carrots and beets, winter squashes and various greens, including radicchio, endive, lettuce, arugula, kales, chard, koji and a mustard mix. You’ll also get more garlic and some fennel and celeriac.    

We are beginning to prepare for cold weather here. We’ll be able to put up wood for the spring heating season, but we are too late for our winter supply. So, we’ve called Bob Bassett, the man who occasionally provides us with wood for the stoves that heat our workshop and cabin. Bob loaded four full cords onto his trailer by himself today and brought them over. He would have come earlier in the week, he said, but he had a fifty acre field of corn that he wanted to chop before the rain came.

It’s a big project for anyone, but Bob is just shy of 80. He wears mutton chops and has bright blue eyes. He is someone Robert Frost or Leo Tolstoy might conjure. He’s one of those country gentlemen that I can’t help but admire. He is as happy at his work and in his place in the world as anyone I’ve met. It’s the simple things, he says. He tells me he has a wife who loves him, a nice little workshop off the barn and a view of the Helderbergs and the Berkshires from the high field where he splits his wood. The four cords are now stacked and covered, and it feels good to know we are a little more prepared for the coming cold.  

Have a great week, Ted

 

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Last Chance to Swap your Cookbooks


Tonight is the last night of the cookbook swap. Thank you to everyone who has participated so far, and if you haven't yet, make tonight the night! Here's what you need to know:

  • Bring cookbooks you no longer want, and swap them for new ones to freshen up your recipe circulation!

  • As well as cookbooks, we're also happy to receive general food-related books, books on health, and parenting books

  • You don't have to bring a book to take a book - everyone is welcome to dip in to the selection

  • Anyone who donates a book is eligible to enter a lottery for a $10 gift card at Greenlight Books


Cheese from Crown Finish Caves

If you ordered cheese last week, tonight is your pick-up night! And if you didn't, you can still place an order tonight for pick-up next week. Cheeses are priced at:

$10 (1) pc. (1/2 lb)
$18 (2) pcs. (1/2 lb each)