The Weekly Harvest: Preserve Summer

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Hey Folks, 

Hope this note finds you doing well with all that is going on and with "school" starting right about now. My feeling is that all your kiddos could use a great science lesson on how to can tomato sauce and blanch and freeze green beans.  It is the week folks - the walls of roma tomatoes, tunnel tomatoes,  and green beans are peaking and it is time to squirrel away some of this summer goodness for the coming Winter....Fall and Winter are still coming, right?

This is the week to work on freezing and canning. At Market and the Farm Stand we will have 20 lb boxes of Roma Tomatoes, 20 lb boxes of beefsteak canning tomatoes, and 10lb flats of heirloom seconds ready for your creations. We will also have some 5lb bags of green beans for those of you who make dilly beans or want to blanch and freeze for Winter. There is nothing better than enjoying some of Summer's bounty on a cold snowy night and sharing that with friends and family. 

This week on the Farm, we've had little relief from weather and smoke as we harvest and prepare for Fall. But there is hope, I did see that the pie pumpkins are ready. It did surprise me a bit as they are two weeks early, but it was a comforting reminder that cooler days are ahead. The first seedlings of spinach, arugula, spicy mix, and radishes are up and cultivated. Before long we will be seeding greens in all the tunnels that we will be harvesting off of for the Winter CSA till next March. Big harvests are on the horizon - onions, shallots, beets, winter squash, chilies, celeriac, parsnips, Winter carrots, Winter radishes, cabbage, popcorn, and more!  And a number of fall treats are still on the list for the Summer season...

Speaking of Winter CSA, we have been working on finalizing the details of how it will operate in this new world which we live in. Our goals are to make it safe for you and us and convenient for you and your lives. We will be doing the box pick up starting the first week of November (only two months away!). We love doing the pick up at Equinox Brewing and the massive community gathering that it becomes but that is not in the cards for us this year. 

The pick up will be over 4 days Friday, Saturday, Sunday, Monday at one of our walk in coolers at the home farm (2100 CR 54G) during daylight hours. Our hope is that this gives folks enough days to grab their share as well as allowing folks to spread out pick up times and avoid crowds. More details to come. But if you are interested don't forget to sign up, we have less than 40 Winter Shares left and we always sell out. 

Eat Local + Be Well, 
Nic and The Native Hill Crew


This Week's Harvest:

  • Red Romaine Head Lettuce

  • Green Summer Crisp Head Lettuce

  • Carrots 

  • Beets (red and gold)

  • Kale (Tuscan and Curly)

  • Rainbow Chard

  • Zucchini

  • Yellow Squash and Patty Pan Squash 

  • Heirloom hardneck garlic

  • Sweet Onions

  • Cucumbers

  • Green Beans! 

  • Dragon Tongue Roma Beans

  • Bell Peppers

  • Broccoli

  • Italian Parsley

  • U pick Basil is taking a week off to recover

  • Flowers! (Bouquets at Market and Farm Stand)

  • U Pick Flowers at the Farm Stand!

  • Red beefsteak slicer tomatoes 

  • Heirloom Tomatoes

  • Hot Peppers: Jalapeño, Serrano, Fresno

  • Asian and Italian Eggplant

  • Shishito Peppers 

  • Yukon Potatoes

  • Fingerling potato mix(Starting saturday)

  • And likely some other surprises