Third week of september

Picking all those tomatoes has finally made us flip!
But, this is one of the coolest tomatoes we picked this year!

There is a chance of frost on Thursday night. If that were to happen, it would be the shortest frost-free growing season that we have had since we started farming. This spring we had our latest frost ever --and if it were to freeze tomorrow night, then in addition it would be our earliest frost ever! Neither event is outside of our traditional first and last freeze dates, its just unusual have an late freeze and an early one in the same season. We'll see what happens.

Even if it doesn't freeze, the summer crops are fading away gradually. The cool nights and short days are not what the warm season crops like, and we've noticed them, too. We are inside a little earlier each day, (and are eating dinner a little earlier each night, too!) but as we come in, I've been noticing more clothing on the back of the chair where i tend to dispose of my farming clothes at the end of the day. There also tends to be a trail of warm layers laying around the edge of the fields where we shed them as the day warms and don't always remember them at the end of the day. Soon enough we'll need them in the evenings, too and all our laundry will be where it is meant to be.

Peirogi making day is coming up fast, don’t miss the fun! Join us on the 28th to make and take some peirogies home with you. You bring a filling and we’ll make them and fill them here.

This week’s share:
Tomatoes
Potatoes
Garlic
Onions
Apples
Lettuce
Chard or Kale
Basil
Pick your own Cherry tomatoes and Green Beans!

Mixed Greens Frittata
from Moosewood Restaurant New Classics cookbook
2 cups chopped

1/4 cup chopped fresh parsley

1/4 cup chopped basil

1 1/2 teaspoon olive oil

4 eggs, lightly beaten

1/4 cup water

1/4 teaspoon salt

1/2 cup grated feta, parm, or cheddar cheese

In a 10 inch ovenproof skillet, stir fry the greens, parsley, and basil in 1 teaspoon of the oil until wilted and tender. Transfer the greens to a bowl. Rinse the skillet and set aside. In separate bowl, whisk together the eggs, water and salt and stir in 1/4 cup of the cheese. Lightly oil the skillet with the remaining oil and place it on medium-high heat. Stir the egg/cheese mix into the greens and pour into the hot skillet. Sprinkle the top with the rest of the cheese. Lower the heat to medium-low and cook, without stirring, until the edges are firm and pulling away from the sides of the pan, about 5 minutes. The frittata should be mostly cooked, but with the top still slightly undercooked. Place the skillet under the broiler for 3-5 minutes, until the top is firm and beginning to turn golden brown. Cut into wedges and serve.

Make your own applesauce with those ugly apples!:
1 quart Apples cut into chunks, peeled or not
1 cup Water
1/2 cup Sugar
1 tsp. Lemon Juice
Cinnamon (optional)

Put all the ingredients in a sauce pan and cook until tender, about 20 minutes. Mash the mixture using a potato masher or an electric mixer until it is smooth. Top with cinnamon, enjoy!

have a nice week, folks!
liz and matthew