Ready for fall!

Hi all:
Thank you all for your patience as I've been neglecting the blog the past week or so. It's amazing how autumn brings out the 'stuff to do' list in full force. Speaking of autumn, Brittany and I have been preparing the garden for fall, winter and next spring. It's a great time of year when all of our work throughout the summer culminates in a great harvest season and we can visualize the garden in the coming season. Below are a couple of photos showing some of our work to ensure our fall and winter crops are protected from any oncoming frosts. The greenhouse in the distance will soon roll over the row covered plants in the foreground. You cannot see it but our newest greenhouse will also roll over the row covered crops on the left.
These row covers will protect our crops for our Winter Buying Club. This is the program we have that allows our members to avoid being forced to return to 'produce' from the industrial 'food' system at the end of the CSA season. Each week I publish a list of available produce, the price per unit and our Winter Club members email me with a list of what they would like. Then, I harvest the produce and deliver it to one of several predetermined, convenient locations. It's a wonderful way for our community to enjoy our beyond organic produce throughout the fall and winter. We hope this year to be even more successful at prolonging the season through the winter months. Please email me at ryan@parkerproduce.org if you would like to sign-up for our Winter Club. There is never any obligation to purchase produce.

Finally, the share this week contains one of our squash success stories. Delicata squash! See the photo below for id. This is the first year I've grown Delicata and I'm glad I did. While my buttercup and butternut were doing nothing, these little beauties were working like crazy to produce this beautiful bounty. Here is a recipe that sounds wonderful but it's really just to get your creative juices flowing. There are lots of other preparation methods. http://www.epicurious.com/recipes/food/views/Delicata-Squash-with-Rosemary-Sage-and-Cider-Glaze-104125

I usually wash the squash, cut it in half lengthwise and then roast it in the oven at a high temp. (depending on the time of year and the outside temp.) on a cookie sheet with the skin side down. I spread raw, local butter on the flesh and sprinkle salt and pepper on it. (Some people like Nutmeg on their squash when roasted this way. I despise nutmeg so I never put it in but people say it's great.)

Also this week is another round of our potatoes. Despite some set-backs, we've had a wonderful crop of many of the varieties planted and we will have more in the next three weeks (Can there really only be three weeks left in this year's CSA season?!?!) You'll also find a braising mix including chard, kale and beet greens. Our tomatoes have slowed down in this fall weather but we're still getting some. As long as we're getting enough to divide amongst our members, you'll be getting them in the share. Also this week is another round of onions, carrots, and our full shares received a rosette of endive. I hope everyone enjoys!