Itall began on a sunlit foggy morning, much like this... the soft chirruping and cooing of the bird clan coming to life, all atwitter over the days impending culinary delights. The dew perched upon grass blades weighed down like The Thinker in deep pose. Farmers, with steaming hot cup in hand, slowly making their way across the field, to begin another day of tending the Land, the Animals and hopefully themselves along the way.
The Fall crops are coming into fruition and growing well (aside from a few light nibbles by our friend the deer). Part of the success of these Fall crops depends upon Mother Nature keeping Old Man Winter from breathing down our neck, but the long-range forecasts currently are looking promising. These Fall crops include lettuce mix, romaine lettuce, broccoli, cauliflower, chinese cabbage, pac choi, turnips, radishes, spinach, and arugula. As our summer crops fade away (some without ever having given us a moments pleasure! speaking to you o' eggplants and bell peppers - how rude), we feel the slow slide into the last few weeks of the 2016 CSA.
Over the weekend, my father (an old time farmer) gave me a piece of old farmer wisdom around when to expect the first frost of the season. For some inexplicable reason, he tied it to the Full Moon. He says you are likely to have your first frost around the Full Moon in September, but if you can manage to squeak by that date, then you are likely safe until October. While I am a touch dubious, I plan on keeping an eye on our next Full Moon coming in on September 16th. Interestingly enough, right before the September Full Moon, long range forecasts do suggest a sudden drop in night time temps, but fortunately only into the low 40's..but then back up into the 50's for nighttime lows. we will watch this with a keen eye!
What to do with that cabbage...
... well, the time has finally come.. the last of the cabbage that will grace your box arrives in all of its ruby tones of Glory... Seeing how such an event should be an excuse for celebration, I figured a recipe for Festive Red Salad should grace our plates this fine week. The following recipe is featured on BBC Good Food if you would like to go directly to the source. However, just to warn you, they use that pesky little metric system across the pond, and I have translated it for us American hold-outs.