We still have a few weeks before the fall equinox brings the official start of the next season, but this week after Labor Day marks such a profound shift in everyone’s routine as school starts up again — it feels like the beginning of the end of summer’s reign.
But, oh, some of the best weeks of the year are coming up! Here in the PNW, the blue skies have returned after August’s smoke, and I am reminded of just how magical and golden late summer light is when it falls across the fields. It’s a delicious time of year too, when so many different fruits and vegetables are mature and available at the same time — summer (tomatoes and peppers) overlapping with the first of the fall foods (spaghetti squash and broccoli).
There’s a feeling in the air of a work well done, both our work on the farm (resulting in abundance) but also in the world at large. All around us, wild plants are maturing their seeds and finishing their growing season life cycles. Some deciduous trees are already beginning to look dormant because of normal end-of-summer drought stress, adding to the golden color in the air. Beautiful.
Enjoy this week’s vegetables!
Your farmers, Katie & Casey Kulla
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Meet this week’s vegetables:
- Prune plums
- Honeycrisp apples!
- Sweet corn!
- Peppers — hot & green (the different types will be clearly marked!)
- Spaghetti squash — We taste tested the first of the spaghetti squash (part of our job! gotta do it!), and it was delicious: sweet and savory all at the same time. We prepare our squash by cutting it in half lengthwise, then baking it cut-size up (drizzled with olive oil) until the flesh is cooked through and soft. When cooked, the “strings” (or noodles?) of the squash flesh are easy to tease out with a fork. We love using the cooked squash as a base for other veggie dishes (just like pasta!).