First shares of Fall are looking good! Today, we had a nice visit from the St. Johnsbury Academy “Field Semester” class. They toured the farm (including a visit with our baby goats, Smudge and Smoke) and worked on some projects in the field. They “topped” the Brussels Sprouts to stop the leafy growth and encourage the sprouts to bulk up. They also harvested some of the sprouts for tomorrow’s share. Many of the students were not aware that Brussels Sprouts grew on a stalk.
We have two varieties of Brussels Sprouts this year: the early variety we are harvesting this week, and a later variety where the whole stalk will be harvested at once. Our early frost (September 2nd!!!) has made the sprouts sweeter, as well as sweetening other crops like kale, broccoli, arugula and cabbage. Unfortunately, frost does nothing for the squash and pumpkin leaves, which were hit pretty hard. The fruit itself should ripen with a few more days of sun.
This week, you have most of the makings of a great “Ratatouille,” a classic French stew with seasonal vegetables. Besides the eggplant (which I leave out), you can easily cobble together one of these with your toms, peppers, onions, garlic, and zuccs or squash. Here is an easy recipe from Martha Stewart: Ratatouille
Standard Share
- Lettuce Mix OR Arugula
- Head Lettuce (Thursday)
- Summer Squash (Tuesday)
- Brussels Sprouts Try one of our all-time favorites: Crispy Fried Brussels Sprouts with Honey and Sriracha
- Green Beans
- Onions
- Kale
- Tomatoes
- Basil
- Bell Peppers
Salad Share
- Lettuce Mix OR Arugula
- Kale
- Green Beans
- Peppers
Wilder Farm 