Quite abruptly, fall has arrived, as evidenced by lots of leaves turning (on the vegetables as well as the trees), and the heavier dew in the mornings.  The basil in the greenhouse is on its last legs.  We just received our final delivery of compost for the season, which
we’ll use on the beds when we plant garlic in October.  The interns have gone back to school, (Garry and Claire as students, and Sasha to teach, as a part-time French immersion elementary school teacher,) although they will, thankfully, continue to help out one or two days a week through the month.  Buckets of honey were extracted from the hives which are kept at the farm, with plenty left in the hives for the bees to survive the winter.  The continuing sunshine keeps the tomatoes and cucumbers and zucchinis ripening, though the vigor of all these plants is visibly tapering off.

This week beautiful leeks have been harvested, which were sown way back in February.  I’ve included some interesting recipes below.

The CSA box includes the following:

leeks
garlic
salad mix
arugula
kale or chard
radishes
beets
carrots
zucchini
cucumbers
tomatoes
possibly spinach….

Ratatouille:
http://dinersjournal.blogs.nytimes.com/2011/08/18/the-minimalist-easy-ratatouille/

And a number of leek recipes:
http://well.blogs.nytimes.com/2011/05/20/hold-the-onions-and-cook-with-leeks/

And two with arugula and leeks:
http://www.farmgirlfare.com/2010/04/recipe-roasted-leek-and-potato-soup.html

http://www.epicurious.com/recipes/food/views/Arugula-Vichyssoise-12096

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