Fall add-on week three

News from the field:

Getting chilly. The cool nights keep getting cooler, the leaf peepers have all gone home, and it is time to wear your blaze orange when you go out to walk in the woods. But somehow we still have a few veggies for you. We feel a little bad about throwing more broccoli at you, but the stuff is good right now, and it will be the first to fade as our evening tempts consistently fall into the 20s.

As for us, we are getting the fall chores done, and we are almost ready to put the fields, greenhouses, and equipment asleep for a few months. Hard to believe that Thanksgiving is less than three weeks away!

In the Basket:

Buttercup squash - This is a dark green squash, with the yummy yummy orange stuff inside. Its not as beautiful as acorn squash, but it kicks acorn squash’s butt on taste. So much so that we’ve basically stopped growing acorn squash. Try Susan Houle’s soup recipe on the back.

Onions - Use in the soup recipe on the back or whatever. These are cured so they’ll keep.

Broccoli - People seem happy with the broccoli. Its super tasty and bountiful right now, and the predicted cold may knock it back, so we’re giving it to you again.

Hearts of romaine - Great for fall salads. If you still have beets left from last week, Peter made a great fall salad with romaine, grated (raw) beets, and dried tomatoes. Maybe throw in a few of the carrots below.

Carrots – These are a variety that are a little sweeter than average, but that also don’t store so well. So don’t count on having them around three weeks from now. Make a yummy carrot salad today!