FULL SHARE & GREEN 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

The last of our tomatoes
Sweet Peppers or broccoli
A braising mix
The red crisp head lettuce, ‘Magenta’
Kale or Swiss chard
Bunched ‘teenaged’ carrots
Leeks
Sweet Potatoes
Pie pumpkins
Garlic
Fennel bulbs and fronds
Fruit Share is Gala Apples & Bosc Pears from Yonder Farm

Sign Up for Winter Shares Here!

We hope that you will choose to take advantage of Ted's Winter Share. It's 4 deliveries, once a month November - February. It's always comforting to get some home grown veggies & provisions to get you through the chilly months, and to spruce up your holiday meals.

Fall Foliage and Friends at Windflower Farm

From Windflower Farms

The first truly killing frost is expected tomorrow night (last week’s was just a dress rehearsal), and tomorrow we’ll be busy applying row covers to the lettuces and other tender greens that will fill out the final shares of the season. It’s one of the latest first hard frosts we’ve ever had, in a year in which temperatures here and around the world have been warmer than ever. It might seem nice to have a warm fall (we are certainly grateful that we are not harvesting in the cold), but these warm seasons come at a cost. Last year’s warmest winter ever produced this year’s buggiest summer ever. Colorado potato beetles and striped cucumber beetles and flea beetles were out of control this year because they survived the mellow winter in large numbers. And they brought diseases and reduced yields with them. Global warming will be challenging for farmers no matter where they are. At Windflower Farm, our expectation is that global warming will bring greater uncertainty and the need to upgrade our spraying equipment and irrigating infrastructure. But back to good news: In the course of deciding what crops to cover today, Nate performed a field inventory of greens. And he reported that we have good looking fall crops of arugula, mustard mixes, choy, kales, collards, chards, spinach, lettuces, radicchio, and escarole – the makings of all kinds of soups, salads and braising greens. We hope you enjoy them.

Have a great week, Ted and Jan

Recipe Ideas: It's Pie Season

Ted's passing the ball with the baking pumpkin he's sending our way, and as the cool winds are here, I think it's finally safe to turn on the oven. Have you tried sweet potato pie? Here's a couple variations: the traditional style from ChowHound, a basic version from the Times for the minimalist bakers out there, and for those who want something different- try this savory sweet potato pie recipe. There's even kale in it! It looks good for breakfast.

Pumpkin Pies: don't wait until the end of November to use that baking pumpkin! Cut it in half length-wise, oil it down and stick it on the oven (face up) at 400 degrees for 50- 60 minutes. When it's done, let it cool, scoop out all the flesh and puree in the cuisinart. You can then freeze it (and save it for a Thanksgiving pie) or use it right away in one of these recipes and give your Thanksgiving Pie a test drive before the big day!

Traditional Pumpkin Pie Recipe from The Kitchn

19 Variations on Pumpkin Pie compiled by Huffington Post- everything from boozy pies, to s'mores pumpkin pie, to German style Streusel Pie!

Finally, because I don't want the apple lovers to be left out, here's a classic apple pie recipe with 6 variations from Love from the Oven.

Bon Appetit!

THE BEET: Volume 15; Issue 19