Treats to look forward to this fall:
-Brussels Sprouts. I planted twice as much this season due to such a great response from last years customers. The cool, cloudy, somewhat wet season was perfect for them. I'll be picking them in October, after the frost has improved their flavour.
-Snap peas. These are just starting (you'll receive some either this week or next). These are stringless, and taste quite good - better than our snow peas, in my opinion.
-Napa Cabbage. Looks like two heads for each picnic basket, and some being quite big. This was another hit last year, and changed my mind on cabbage generally (which is an incredibly difficult crop for eastern Ontario. In fact, I tried store bought nappa cabbage last winter and now I wonder why the other cabbage is so popular.
-Winter Squash. Looks like one acorn and two Delicata per customer. I may send these on early to get them out of the storage here, I am worried that the mice might decide to sample them. They are cured and should last for several weeks (months even) in a cool, dry place out of direct sun.
-Agrea potato. These are a gold skin/gold flesh potato with incredible taste and great baking quality. I planted them a bit too early, they are a bit small as a result. But worth every effort. we also have a surplus of Red Chieftains (which store very well for months), as well as some leftover early season spuds that were planted late (the white onaways we started the season with).
-Celery. The third round of Celery due in a couple of weeks. This round has had the straw mulch treatment, and should be much milder and less stringy.
-Celeriac. I am hoping the last 40 or so roots will size up, they were planted a bit late as I tried to get them to harvest readiness for Thanks giving. The early ones will be coming out next week, preference given to the customers who specifically requested them. An interesting veg to be sure.
-Storage turnips. The Golden Globe variety of turnip last very well in a cool, dry place. Hold onto them until sometime in the winter for a reminder of how good summer can taste. Like all brassica family plants, a touch of frost improves the taste.
-Daikon and Watermelon Radish. A versatile root that can be pickled, stir fried, or grated. I'll ask some of you more familiar with this for some ideas. Let me know if you want to try one of these out later in the fall - ready in November.
-Green Onions. We have another round on the way. These will be smaller, having been started quite late for fall planting.
-I'll try one more round of Arugula, it should do much better in the fall with the cool weather.
-Kidney Beans. These are 2/3rds harvested and now hanging in the barn to dry. They should be ready for shucking in a few weeks.
-Kidney Beans. These are 2/3rds harvested and now hanging in the barn to dry. They should be ready for shucking in a few weeks.
-Pork. Negotiations with abattoirs, processors, trailers, drivers, etc are being made. All they know is that apples from Dicks hedgerow have started to appear in the grazing field...
With all this talk of food, it must be time for my own supper...I'll have pix up later in the week and a few other notes about "putting the beds to sleep" for the season. Fall is our busiest time of year, with much of the activity focused on next season's start.
Bob