Week 12 already?! It’s back to school too 😦
Fall brings the best apples, sweetest greens and biggest corn. It is a great time of year. We should see cabbages soon and more carrots, arugula, perhaps radishes . There are a few more Paula Red apples around and we just started picking the heirloom Molly Delicious. The peppers continue to be amazing and the eggplants are beautiful. I know, if you are not a fan of either, it’s tough times 😉 We had a two day blip in the corn so we bought some from our neighbors; just the Friday and Saturday folks saw that. Fortunately, we are back into great corn and should be all set for the rest of year. Glenn says we will start picking Mirai soon; it is an all yellow corn and marvelous! After last week, I was sorry I didn’t expound on the melons more. In addition to the several varieties of cantaloupe/muskmelon, there are Canary melons (bright yellow, hard, ovoid, whitish flesh), Crenshaw melons (yellow, soft skinned, long ovoid, orange flesh), French Charentais (ugly grayish-green, round, orange flesh, heirloom, perfumey), assorted watermelon… If you are ever in doubt as to whether a melon is, in fact, a melon and not a winter squash, smell it :~)
The winter squash is ready, but Glenn is in no hurry to pick it!
It’s a good week for fruit crisp:) Also a good time to get lots of veggies cut into sticks ready for school snacks and lunches.
We watched lots of Night Hawks migrate last week and there are accipiters everywhere on the farm. Last week I canned tomatoes and froze beans. This week I will try to get the salsa put by. I always think of my friend Stephanie telling me of her mother in law putting peaches by. Apparently, one day her husband returned from market with bushel baskets full of peaches so ripe that the next day they would be spoiled. She started to prepare them in the heat of an August evening and Stephanie went to bed, she was quite pregnant, if I am telling the story correctly. Anyway, the next morning all the peaches were “put by”. This was with a wood cook stove and none of the easy conveniences today. I think Stephanie told me that the summer she lived there, she counted 2500 quarts of food in the cellar. AMAZING. I try to think of this whenever I am dragging my feet about freezing beans or canning tomatoes. I don’t even need to keep a fire going! Having said that, there is little else better than pulling your preserved food off the shelf or out of the freezer and serving it up. It sustains ones body and soul.