Squash squash Squash
I love squash. Its easy to cook too:
halve it, scoop out seeds, brush with butter or olive oil and bake at 350 until tender. I'm sure some people will not believe me but it is best eaten skin and all; that's right you don't even have to scoop it out!
Yukon Gold Potatoes
Japanese and Rosa Bianca Eggplant
Green to Red Bell Peppers
Sweet Mini Bell peppers (Red, orange, or yellow)
Jimmy Nordelo Sweet Frying Peppers (red long)
Serrano Peppers (Long, thin light green and VERY hot)
Jalapeño Peppers (Dark green and hot)
Chili Peppers (Small very red and hot)
Cucumbers (Slicing and Pickling)
Rainbow Chard, Collard Greens or Dino Kale
The Late plantings of fall crops are just starting to come in to production. Cabbage and pac choi are back. The green beans were planted in succession and have provided a constant supply, our last row is currently producing and should for the remainder of the season. Spinach, lettuce and radishes are growing, but not ready for this week. We never got the fall peas planted though.
These fall crops are one of the trickiest things to get right. While summer was blazing, we hemmed and hawed about planting them. Often I said that it was too hot; Molly vowed now or never. In the end, it looks like we could have start the lettuce the broccoli and cauliflower sooner. You may not even see the broccoli and cauliflower.
We’re still battling the rain and have resorted to hand digging the potatoes as It’s just too wet to plow. We got a further 3½ - 4 inches this week, not even kidding; I wish I was. The digging isn’t bad, but it takes time.
The tomatoes are nearly done, the outdoor vines are all but dead, and the high tunnel vines are slowing down (after a great first try). Eggplant are starting to set less fruit. Peppers will follow suit , but as long as the frost remains up north, they still have a good amount of fruit to ripen.
There are just 2 deliveries left after this week. Thanks, KMF