Pick up #7 - 9/7 or 9/9

Milton inspects our garlic cleaning operation on the comfort of a patio chair pillow.

September?!?! Well summer seemed short. Not super hot like last year, but what we lacked in heat we made up for in mosquitoes. yeesh! So in the past two weeks Margaret started class at Metro State and I(Andrew) started my off farm employment at Park Tool bicycle tools. It’s been a transition for sure. Margaret thankfully only has to drive to the cities once a week and I work Tuesday through Friday. That means we’re both pretty busy and we’re sleeping hard.

Let’s talk about a success this year. WINTER SQUASH! Despite the rain’s best efforts, my hope of having a successful squash crop was fulfilled. We planted the squash where we had our garlic and potatoes last year. Those two fields were full of compost and mulch and were tarped after the harvest to keep the weeds down. The fields also happen to be on a “hill” and that area drains quite well.

From left to right. Black Futsu, Honey Nut, Butternut, Sunshine Kabocha, Delicata/Honeyboat, Acorn, Spaghetti, two kinds of pie pumpkins.

What’s in Box 7:

Garlic-cured, stores best on the counter out of direct sunlight

Onions - 2 yellow, 1 red. They aren’t curing like we’d hope, so use them sooner rather than later

Chard! - store in a bag in the refrigerator

Potatoes - russet type. Keep out of direct sunlight, don’t refrigerate

Slicing tomatoes

Cherry tomatoes

Celery! - flavorful! keep in a bag in the fridge or store in a container with water in the fridge

Black Spanish radishes - spicy and crunchy! - keep in a bag in the fridge

Winter squash - Acorn, Sunshine Kabocha, and Delicata

*recipes are links in the underlined portion of the text.

We wanted to let you know, we do have a fair amount of garlic on hand. If you’d like a whole lot more; 1, 2, 5, or 10 pounds are available. You can find it here.

Thank you all for all your support this growing season. Happy eating!

Andrew, Margaret, Ellie cat, Milton cat, and Aida dog