The sun is about to burn through this morning’s heavy fog, and we are in our final week of haying, so I’ll keep this short and sweet.
Haying in September is like threading a needle, with blankets of fog lingering late into the morning and dew settling over the grass in the late afternoon. We have just a few short hours each day to fluff, rake and bale the hay while the sun shines. By the end of the week we should have the barn packed to the rafters and will be able to give a sigh of relief at the thought of another season of haying complete! Lots to do between now and then, though, including a great veggie harvest! Here’s what’s in store.
Cheers, Norah and the Sweetland Crew
Week 18 Harvest, Brimming Basket
- Spaghetti squash, 1
- Leeks, 3
- Carrots, 1.5 pounds
- Garlic, 2 heads
- Tomatoes, 1 pound
- Zucchini, 1 pound
- Peppers, 2
- Eggplant or fennel, 1
Week 18 Harvest, Half Pint
- Spaghetti squash, 1
- Leeks, 2
- Carrots, .75 pounds
- Garlic, 1 head
- Tomatoes, .5 pound
- Zucchini, .5 pound
- Peppers, 1
- Eggplant or fennel, 1
Pick-your-own highlights
- Edamame soy beans- Probably their final week. Pick pods that have filled out with plump beans inside.
- Mustard greens- The more they flower the spicier they get!
- Basil- It won’t hold up to cold nights, so pick it while it’s hot!
- Lacinato kale- This dark leafy green is affectionately known as “dinosaur kale.” (hint, this is a good way to get kids to eat it!)
Recipes of the Week
- Greek-style spaghetti squash with tomatoes, olives & feta cheese
- Honey glazed carrots; dinner or dessert?!?
- French leek pie; a scrumptious fall treat!