Fall is here, at last! Matt and I always take a collective sign of relief that the season’s end is in sight. It’s not that we don’t love the buzz of the growing season, but farming is exhausting work and we look forward a little more work life balance! The pace slows down with a focus on harvesting what’s already planted in the ground, now that the crazy juggle of seeding/planting/cultivating is behind us.
Lucky for us, our exhaustion is rewarded with the very best harvests this time of year! I can’t wait to come home and put winter squash in the oven, stew some apples in cinnamon and make a delicious eggplant lasagna. Kitchen tips: Peppers freeze like a dream if you can’t eat them this week. The squash will also last a week or so on the counter. I also recently discovered an amazing (and quick!) way to freeze basil leaves without having to dry them or make pesto – watch the video in the recipe section below. You’re welcome!
Bon appetit!
Maggie & Matt
What’s in season this week?
Yellow & Red Peppers
Did you know that all peppers start out green? Depending on the variety, they will turn yellow, orange or red. Slice into strips for snacking with hummus, roast until soft and blistered for a smoky side, or sauté with eggplant and basil for a simple summer-into-fall dish. Storage: refrigerate in an airtight container and use within a week.
Green Crisp Lettuce
A wonderful fall variety that loves the cooler temps. Storage: refrigerate in an airtight container in the crisper drawer, where it will keep for a week or more.
Toscano Kale
Exceptionally rich in vitamins A, C, and K. Storage: refrigerate in an airtight container and use within a week for the best texture.
Sungold Cherry Tomatoes
I keep saying that it’s the last of the tomatoes, but I think this week really marks the end of them. Until next year! Storage: keep at room temperature, out of direct sun; refrigeration dulls their flavor.
Eggplant
Glossy and tender, these are still going strong. Storage: keep in an airtight container in the refrigerator and use within about five days; eggplant is sensitive to cold, so avoid the coldest part of the fridge.
Basil
I told Matt to grow more basil this year, and he listened! Pesto freezes perfectly or you can dry and store the leaves for use all winter. Rich in vitamin K and antioxidants. Storage: treat it like a bouquet — stems in a glass of water on the counter, out of direct sun.
Purple Kohlrabi
A striking, deep-violet twist on our summer favorite. Peel away the tough outer skin to find the same crisp, juicy interior — like a broccoli stem crossed with a mild radish. Slice into sticks for dipping, julienne into a slaw with kale, or roast! Storage: remove any leaves and refrigerate the bulb in an airtight container, where it will keep for several weeks.
Delicata Squash (Winter)
Our first delicata of the season, and one of the easiest winter squashes there is — the skin is entirely edible, so no peeling required. Halve, scoop out the seeds, and roast at 350F until caramelized at the edges, about 30 minutes. A little olive oil, salt, and pepper is really all it needs. Storage: keeps well at room temperature in a cool, dry spot for 2 weeks or more.
Spaghetti Squash
A fun, novel winter squash that pulls apart into long, noodle-like strands once cooked. Halve lengthwise, roast cut-side down at 400°F for about 40 minutes, then scrape out the strands with a fork. Toss with olive oil, parmesan, and herbs for a simple dinner, or top with your favorite tomato sauce for a lighter take on pasta night! Storage: keeps well at room temperature, but this is not a storage variety, so use within a week or two.
FRUIT SHARE
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Golden Apples
Storage: In the fridge
Recipes from our Farmhouse Kitchen
Roasted Pepper Soup
How to cook Spaghetti Squash
Parmesan Roasted Delicata Squash
Eggplant Lasagna with Basil Pesto
How to freeze Fresh Basil (video)
