Actually, we just finished up week 18!
What a great run we have had this season! It was hot and dry, which we like so much more that too wet—but there are always challenges. Thankfully, we have invested in digging out the ponds on this farm, so we are, and were, able to irrigate the crops. No, we don’t have water everywhere, but Glenn is a very careful planner and can avoid many pitfalls that less experienced farmers might run into. The early season was nice…and it is nicer still when the weather cooperates and we can keep harvesting into October.
I love to get feedback from folks, and so far the comments have been positive. Even negative feedback can be constructive and also give me an opportunity to resolve an issue for the coming season. Thoughts on how to make the experience even better for you are helpful. And, of course, I love to know if you’ll be signing up next year, so I can have a general idea of space available for new members.
As we evolve, we make improvements along the way. I feel like I didn’t see as many of the unusual things (like turnips) this year, but I am going to chalk that up to being so busy harvesting loads of tomatoes and peaches that there was little time for the “secondary” crops.
Enjoy the winter squash and other fall goodies. Remember that the squashes will keep for a LONG time in a cool, dry place. If any of them start to show a spoil spot, cook it up and freeze. If you get carrots or beets, separate the tops from the bottoms right away and the roots will keep in your fridge for weeks. The apples will keep in the fridge for a good long while, as well. Glenn says you may also be seeing some different Asian greens, cabbage, broccoli, and maybe Brussel Sprouts. Enjoy.
See Cinnamon-Sugar Apple Rings on the blog
Also check out Genevieve’s Pumpkin Muffins—great made with any leftover squash, and hands down, the best warm with a cup of tea, or coffee, on these brisk mornings. I always make mini ones for the little people in my life, and they pack beautifully for lunch.
I eat several apples a day, during the season, and I also like to slice up an apple and dust with cinnamon sugar for Faith’s snack or lunch. Cortlands are perfect because they don’t oxidize as quickly, but the cinnamon disguises the little bit that does happen 😉
Studies show women who ate apples every day for a year had a 23% drop in LDL cholesterol 🙂
For those of you signed up with Curt will have the first winter CSA pickup in JP on October 27, the dates are posted on his website at stilllifefarm.com. Expect larger quantities of storable items like winter squash, cabbages, potatoes, onions, carrots, apples, etc and some others you will have to use more quickly, like greens, lettuces, arugula. I hear there are some fun surprises too.
Some of our Jamaican family will return home in a soon to their families and by the end of the month, there may be two or so men remaining. We hate to see them go, but there is a lovely peace waking in the morning without responsibilities to employees, as well as the quiet that takes over the farm when it is just us. Glenn will be putting the wood away that heats us all winter, I am so glad for our gasifier wood boiler that heats this old farmhouse 🙂
Believe it or not, we are already taking sign ups for next season—yep, we begin the planning now! Also, please don’t forget my primary means of communication in the winter is via email newsletter. The link at the bottom of all my correspondence takes you to the 2 second sign up process. Please take a moment to click on the link Subscribe to the Stillman’s newsletter, type in your email and add yourself. If you are already in the database, it will let you know 🙂
I’ll keep you posted about what’s happening on the farm, as well as signing up for next season. I love to hear from you off season, so feel free to drop me a line anytime.
From all of us at Stillman’s, we are honored and blessed to grow food for you and thank you for being part of our family. We sincerely hope you have all eaten well this summer and wish you happy produce shopping this winter.