Thank you to our summer share members! We've enjoyed sharing the bounty of fruit, veggies and eggs with you. If you haven't already, we welcome you to share your feedback with us in this brief farm survey. We welcome all feedback to improve how we grow for you!
For our fall members: please check your inbox for an informational email we sent earlier today.
More good news: This year's popcorn crop is nearly ready!
As we plant our 2021 garlic crop, we're daydreaming about next year's farm share program. We can't wait to share our plans! We will be opening up registration for 2021 shares later this week, so please keep an eye out for an email coming soon.
In the meantime, enjoy this week's fall sunshine and flavors of late summer!
Warmly, The PWFF farm team: Jeff, Jen, Abbey, Arlet, Kim, Chrissie (the talented turnip carver!), Oskar, Alex, Owen & Silas
Notes from the Farm Kitchen
Carnival winter squash is making another appearance in shares this season -- we had a wonderful harvest. For many years, we didn't grow winter squash as we noticed that with the increasing moisture levels, the squash would tend to rot in the field. However we decided to give it another go this summer and we're glad we did. We had a great growing season for squash: plenty of sunshine, warm temps and rain-free days. This variety is a cross of sweet dumpling and acorn squash. You can treat it as you would an acorn squash (e.g., stuff, roast, etc.) and it has a slightly sweeter flavor. The squash will store for about a month in a cool (50 degrees), dark place.
This week's fruit shares include Honeycrisp and Jonagold apples. The Jonagold variety is a marriage of Jonathan and Golden Delicious, making this large apple a great combination of tart and sweet. We also again including a one-half gallon of Mick Klug's apple cider to make sure everyone can enjoy. The Klugs cider is nothing but apples, and UV treated for safety, this cider can be enjoyed fresh, heated, mulled, spritzed or spiked as you like!
Arugula Salad with Sauteed Apples 1 bunch arugula apple cider vinegar olive oil walnut oil 1 leek, white and light green parts only, thinly sliced handful of walnuts, toasted 1 Jonagold apple, cored and sliced parmesan cheese, optional
Wash and dry the arugula. Coarse chop and put it into a salad bowl. Heat olive oil in a skillet, and add leeks and a pinch of salt. Sautee for a few minutes, and add the apple slices. Saute a minute more, and then add enough vinegar just to cover the apples. Lower the heat, allowing the apples to absorb the vinegar, and for the rest to reduce a bit. While still hot, pour the apple mixture over the arugula. Add the nuts, and cheese if desired. Finish off with a touch of walnut oil, and salt and pepper.
Next Week's Harvests (our best guess)... carrots, spinach, lettuce, cilantro, winter squash, scarlet turnips and more!