Dottie enjoys the flowers in our home garden on a golden September evening. Love the light this time of year.
Hi all! This newsletter is going to pop up on Monday evening via WordPress magic, but I am writing it on Thursday afternoon. When you read this, the whole farming family will be gone away for one last summer adventure with our awesome crew left behind to hold down the fort/farm. So not much to say except, hello and here’s the veggie list!
(But one bit of newsy stuff: just wanted to remind you that quarterly payments are coming up due by October 1. I emailed statements to folks this last week. If you didn’t receive something, it most likely means you’re all paid up! Let me know if you have any questions!)
Savor these final days of summer goodness! Fall arrives this weekend! Enjoy this week’s vegetables!
Your farmers, Katie & Casey Kulla
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Meet this week’s vegetables:
- Surprise veggie — Even I don’t know what this is! I suppose Casey and the crew have talked through a few options and the harvesters will make a decision based on how things are looking in the fields!
- Grapes
- Plums
- Tomatoes
- Czech Black hot peppers — These little hot peppers came into our lives years ago when we were asked to grow the seed on contract for a catalog. We love how they mature earlier than other varieties (important in our relatively mild growing season). They have heat about equivalent to a jalapeño. The red ones are pretty darn spicy. The purple/black ones have mild heat and lots of good flavor. (To be clear, the small dark peppers are the hot ones!)
- Jimmy Nardello sweet peppers — This may look like a hot pepper, but it’s not! This is a very delicious sweet pepper, especially favored by our local restaurant clients. We add these to all kinds of dishes, but we especially love chopping and sautéeing them with our morning eggs.
- Kale
- Summer squash & zucchini
- Russet potatoes — The crew has been bringing in loads of potatoes lately. In contrast to last year (which was almost a complete crop loss), this year’s potato crop is fantastic! It’s been a number of years since we grew a classic Russet type — this is the quintessential potato that gets used for producing French fries the world over. I peeled and cubed some recently to roast for the kids. With plenty of butter in the pan and a sprinkling of salt, they were pretty divine.
- Garlic
