second week of september

starting to be this time of year....

This week the weather has started to seem even more fall-like. The air has become drier, the few trees are still turning red and the golden rod has come into full flower. And for us, the smell of honey as we walk out into the field is intense. It seems like if we walked out with a piece of buttered toast, it would be sweetened by the time we got out to the tomatoes, that is sure sign of fall's coming into swing. And of course, the winter squash are starting to make demands on us that they haven't up to this point, they are getting ready to be picked!

No news yet on Matthew's ticker. Thanks to all for the expressions of concern.

Don't forget this month's CSA event! September 28th we will be making perogies! Please RSVP by Friday the 26th so that we can buy what we need in advance. I'd like a volunteer or two to help mix up the dough an hour or so before the event. An email will go out closer to the event with full details. It will be an afternoon event.

This week's share:

Squash

tomatoes

tomatillos

leeks!

Peppers

carrots

lettuce

apples

Pick your own Green Beans and Cherry Tomatoes

Grilled Tomatillo Salsa:

fresh tomatillos

garlic clove, unpeeled

1/2 cup fresh cilantro (can be skipped)
onion, coarsely chopped

lemon or lime juice
Hot Pepper

2 teaspoons coarse salt

Preheat broiler. Broil chile, garlic, and tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes (or can be rolled around covered in a dry cast iron skillet on the stove top). Peel garlic and tomatillos pull off tops of chiles. Purée all ingredients in a blender. • Salsa can be made 1 day ahead and chilled, covered. Makes about 3 cups. Freezes well.

Have a great week, sorry this is a late posting again, its been a busy week! liz and matthew