Week 17: Let’s Celery-brate October

Happy October!

Where has the time gone? We only have two more shares left!

We danced our way through the weekend (check out social media for a clip of Matt showing off his moves!) and just wrapped up the first batch of hot sauce for the season. For prep, we (well… Matt 😉) took red jalapeños, cut off the stems, halved the peppers, and weighed them in grams (makes for easier math). We placed them in a clean vessel, added 4% of their weight in salt, then made a 4% salt brine (weighed water in grams and 4% of that weight in salt) to pour over them to help get the peppers submersed right away. More brine makes the maintenance of the fermentation easier. After topping with a fermentation weight and lid, that’s it. Easy hot sauce in the making! If you have any questions, we will help you out!

The online store is open now through Tuesday at midnight:

Shop the Online Store

This week’s share will include:

• Salad Mix

• Jalapeños

• Eggplant

• Celery

We’re giving you one last taste of summer before the frost rolls in. If you’d like to sub your eggplant for carrots or arugula instead, just let us know!

Jalapeños: Get them while they’re hot, literally! Preserve some for winter by freezing them whole in a bag, roasting and then freezing, or slicing into rings for a quick pickle with equal parts vinegar and water.

Celery: Don’t be fooled by the smaller size, farm-fresh celery packs big flavor! Use it just like store-bought, and don’t forget the leaves. They make a great garnish or salad addition.

As always, thank you for being part of this season with us! We’re excited to share these last tastes of summer and the fresh flavors of fall with you. Summer may be fading, but we’ll make sure your veggie game is still strong.

Matt and Allie

That One Farmer Guy