Market plans, September 10

We may be ready to move on from market, but the farm isn’t. A variety of items are still yielding, although this week’s wonderfully cool weather has naturally slowed down the production from heat-loving items like okra and squash. We’re moving onto the downward slope from the peak of summer production, and have intentionally cut back on fall plantings to give us more time to plan and prepare for next year (insect pressure and drought have also made some of these cuts for us).


Green beans: Nice mix of heirloom beans, picked small for good tenderness and flavor.

Summer squash: Small, tender, high-quality squash for all sorts of uses. Try making a batch of zucchini relish; we tried this recipe this year and really like it (we replaced some of the bell peppers with Anaheims).

Cucumbers: A mix of standard greens, sweet heirloom yellow/whites, and picklers. The whites and yellows are extra-sweet but seedier, while the greens are pretty standard. This last planting is starting to decline, so they may not be available much longer.

Hot peppers: Green anaheim & jalapeno hot peppers.

Sweet peppers: Delicious red and yellow sweet peppers are yielding nicely. We have several varieties of open-pollinated/heirloom sweet peppers that we think have amazing flavor and can be used just like bell peppers: Doe Hill Golden Bell, a sweet, roundish, yellow-orange pepper that is Joanna’s favorite; Sheepnose Pimento, a sweet red pepper shaped similarly to the Doe Hill; Chervena Chushka, a pointy sweet red pepper with nice thick walls; and Jimmy Nardello’s Italian Frying Pepper, an all-purpose narrow pointy pepper that is Eric’s favorite.

Edamame: Last week for these. The two plantings timed to continue past this were ravaged by rabbits while young.

Okra: Our usual two varieties.

Garlic: We’re nearing the end on one or two varieties, but there’s still plenty of diversity.

Onions: Market table space is currently very limited for us at the moment, so we’re selling onions by the braid; look for them hanging off of the tent. Both yellow and red onions are now cured. These are good storage varieties, and we personally plan to be eating from this batch of onions through March. We expect some percent loss in storage over a period of seven months, but storage of few weeks to a couple of months should be no problem for these when hanging these braids in normal kitchen conditions.

Herbs: Parsley, sage, thyme, mint, tarragon, oregano, and possibly more depending on what looks good at harvest time. Green coriander from the spring cilantro planting is done, but we may have a very limited quantity of fresh, young cilantro leaf bundles from our fall planting. We’ll also have bundles of garlic chive flowers; these edible blossoms can be put on salad, snipped onto pasta, or used as a garnish, for example.

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