- Jimmy Nardello sweet frying peppers (Hillsboro)
- Lipstick Sweet Peppers (Salem)
- Heirloom Slicer Tomatoes
- “All-Blue” Potatoes
- Winterbor Kale
- Head Lettuce
- Summer Squash
- Jalapeno, Czech Black & Cayenne Hot Peppers
- Ailsa Craig Sweet Onions
- Sweet Corn
It has been a long time since the beginning of June and the start of the Summer CSA, and it may seem like the season might be beginning to wind down. This is usually the time of year when members start to ask us questions like, “Is the Winter CSA starting soon, and did I miss the sign up?”
It is also the time of the season when Chloe and I begin thinking about fall harvests, a sure signal that we are transitioning into the last—and arguably best— leg of the growing season. The time when we fill our metaphorical pockets and prepare ourselves as the time of growth and wakefulness gives way to that of decay and sleep.
That being said, you may be surprised to hear that this week, the 13th week, marks the halfway point of the CSA season. We’ve still got thirteen more weeks of vegetables to go before the December break leading up to the start of the Winter CSA. So what does the second half of the vegetable season look like? Let’s take a look…
First of all, there are a few new items this week, one of which I should probably mention: Sweet Corn! We planted one round of corn this year, which should last for a few consecutive weeks of corn feasting. Peppers are just getting started, and there should be enough sweet peppers, spicy chiles, fiery hot peppers to last well into October.
The tomatoes are still hanging heavy, and will continue to do so until cooler temperatures shut them down.
A lot of the not-so-heat-tolerant greens will be returning to the salad plate. That means spinach, chinese cabbage, mustards, asian greens, and some new ones that we haven’t had yet like radicchio, goosefoot, and arugula. And the lettuce will continue trucking on until sometime in October.
So what about the new things? How about leeks, daikon and watermelon radishes, eight different chicories, endive and escarole, celery root and seriously flavorful celery stalk, sweet rutabagas, some truly delicious turnips, and—I’m sure those of you who were with us last year can corroborate—kohlrabi the size of your head!
The “new” potatoes in the share this week are just the first of seven varieties that we are growing, some of which will still be with us when the flowers return in spring. The same goes for the eleven different onions we are growing, which will be harvested this week and set out to cure and dry in our propagation house.. And if the warm weather continues for much longer, we might actually drown in carrots and beets.
Now I know that all sounds like a lot, but that doesn’t even mention the dry beans, dry corn (for cornmeal), the popcorn, over ten different winter squash varieties, pie pumpkins, and have I told you about the melons that are about to overrun the farm?
Trust me, we’re only half-way there… So enjoy this week’s share.