The Jax Harvest Moon Salmon Bake was a success! Thanks to everyone that came out for the event. (Photo by Fortified Collaborations) — The Jax Harvest Moon Salmon Bake was a success! Thanks to everyone that came out for the event. (Photo by Fortified Collaborations)

Hello Folks,
Although we are still experiencing high's in the 80s, the nights are cold and it is beginning to feel like autumn on the farm. Cold hands in the morning make picking spinach and kale challenging but by mid-morning the farm looks more like a public beach, layers of warm clothing abandoned as the mid-morning sun does its job of warming up the earth. Speaking of amazing fall weather, the recent farm dinner was picture perfect and we couldn't have asked for a more lovely evening. Thanks to all of you who were able to join us and all of you who volunteered to make this dinner possible. It was definitely a night for the farm scrap book. Aside from recovering from a busy weekend, your farmers have been busy this week preparing for winter. Seeding greens for January, deconstructing and reconstructing tunnels, picking the last of the Roma tomatoes, storing onions, final fall weeding and winter ground prep are all on the list this week. The fall hustle is real.

This week is the final week for anything summer. Say goodbye to eggplants, beans, and Roma tomatoes. Time for fall salads, roasted roots, and braised vegetables. I am always a sucker for the sweet mixed with the savory and apples and pears are some of my favorite things to mix into fall dishes. The front range apples have exploded this year and it isn't hard to pick a bucket from an abandoned tree. Think freshly chopped on a bed of arugula with a maple vinaigrette and toasted walnuts. Fennel apple pie is another one that comes to mind. I like to caramelize the fennel first with butter and then add the apples for a subtle and mild flavor. Speaking of fennel, when added to cabbage and carrots, it makes a wonderful slaw for some weeknight fish tacos or a crunchy lunch side. Roasted kabocha squash with green chilies is another favorite fall dish. Kobocha flesh is sweet and flaky. Delicious in curries or just on its own. They are also hard to grow because they are soft sided and succumb to pest pressure easily and we don't have them every year. Be sure to enjoy them while they are here!

See you all soon!
Katie

This Week's Harvest
Kale
Arugula
Spinach
Head Lettuce
Carrots
Beets
Potatoes
Red Onions
Eggplant
Fennel
Green Cabbage
Yellow and Dragon Beans
Broccoli Rabe
Pac Choy
Radishes
Salad Turnips
Winter Squash

Farmer's Journal