Note from the farm:
Please be sure to eat your lettuce mix right away. We have to keep our coolers and refrigerated truck above 55F degrees for the tomatoes (colder temps will ruin them), so the greens will not hold up as long as they usually would.
We’re finally settling into September, which brings with it an ever-so-slightly slower pace around here. We still have a lot of work ahead of us, but we’re definitely turning the corner. Everyone has been asking us about the season, and while we think we’ve been doing pretty well, we’ve also suffered a lot of crop losses due to the excessive heat and drought. We’ve been blessed with an abundance of tomatoes, though, so we should certainly be thankful for that!
You will notice more fall crops arriving in your share by next week – including more root crops and greens- and winter squash! We grow many different varieties of winter squash, including butternut, sunshine, sweet dumpling, acorn, spaghetti, hubbard and buttercup. There’s nothing better (to me, at least) than the smell of winter squash roasting in the oven on a cool fall evening.
Colored Peppers – 1 piece
Cherry Tomatoes – 1 pint
Red Tomatoes – 4 – 6 pieces
Lettuce mix – 1/2 lb. bag
Nicola Potatoes – 1 quart
French Breakfast Radishes – 1 bunch
Acorn Squash -1 piece
Fruit Share from Briermere Farm
If you have any questions about the fruit, please contact Briermere Farm directly at briermere@aol.com
Yellow Peaches and Gala Apples – 1 mixed bag
** A Note on Tomatoes…
The tomatoes have been sprayed with copper as a preventative for late blight fungus. This spray is certified for use in organic production, but must be washed off before eating. Also be sure to ripen red tomatoes completely on the counter before eating! They should be a deep red and slightly soft to the touch. Cherry tomatoes are picked ripe and ready to eat.