Week 8: Making Room for Fall
Out with the old, and in with the new! The beginning of this week was spent tilling in old beds and planting the first of our fall crops. We've also been babying our celery transplants in the greenhouse, but it's finally time to move them outside to harden off before they head to the field. Seeing the beginning of a new season always brings promise and cooler weather!
Speaking of fall and lower temperatures, you may have noticed that our greens, radishes and other vegetables will seem a little sweeter as the temperatures drop. That's not your imagination, it's plant science!
When temperatures begin to fall, plants naturally convert some of their stored starches into sugars. Those sugars act like a natural antifreeze, helping protect the plant's cells from freezing. As a bonus, those same sugars make the vegetables taste sweeter.
One of our favorite parts of the season is watching the weather work its magic. Those crisp fall nights don't just make farming more enjoyable, they help produce some of the sweetest vegetables of the year. So, if you've ever heard us say, "Just wait until after a few cool nights," now you know why!
We've also added a few new items to the online store, so be sure to take a look! Salad Club members, don't worry, many of these new vegetables will be making their way into your shares over the next few weeks.
Link to Online Store:
www.thatonefarmerguy.com/onlinestore
Please place your orders by 5 p.m. Tuesday for delivery later this week.
This Week's Salad Club Share Includes:
One 5 oz bag of salad mix
Bagged baby beets
Green cabbage
Our baby beets are harvested young for a tender texture and sweet flavor. Roast them, steam them, slice them into salads, or pickle them for later. You'll notice we've removed the greens before packing them. That's intentional! Removing the tops helps the beets retain their moisture and keeps them fresh much longer in the refrigerator, so you can enjoy them whenever you're ready.
Green cabbage is one of those vegetables that quietly does it all. Shred it into coleslaw, sauté it with butter and onions (check the online store for tropea onions), roast it into cabbage steaks, add it to soups, or use the leaves in stir fries and egg roll bowls. It also stores exceptionally well in the refrigerator, making it a great to enjoy over the next couple of weeks.
As we begin turning the page from summer to fall, we're reminded that every season has something special to offer. Thank you for supporting local agriculture and filling your tables with fresh vegetables each week. We hope you enjoy this week's harvest, and we're excited to share all the wonderful fall flavors that are just around the corner.
With greens and gratitude,
Matt and Allie
That One Farmer Guy