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Monday, August 25, 2014

Cleaning Onions and Hauling Bags of Corn

This is a great time of year at our farm.  We are starting to cross that bridge between summer and fall.  It certainly felt like it last week, with cool days and nights.  Even though we watched our final plantings of summer squash and cucumbers stall and produce a little less, we relished in the vision of our fall crops flourishing in the mild days and dewy mornings.  As you can see from being at the stand, we are in the thick of the harvests, with tomatoes, eggplant and peppers filling entire tables, lettuce still booming out of the fields, the return of kale-bigger than ever- and the bags of sweet corn from Sunshine Farm, pouring right off the tables (the best corn is still on its way).


And then there were the onions.  The onions!  My favorite crop of all.  Last week, we hauled down too-heavy bins of cured onions from the top of our barn to clean and distribute for you.  I watched our Saturday morning volunteer crew clean and sort and fill the barn with onions for pick up last week and the smell and sight of that work made me know that fall was soon to follow.  

Onions that were seeded March 1, planted in April, harvested in July and cured in August were now heading to your homes.  The onions mimic my own season; getting to work early in the spring or late winter, growing strong tall greens, taking in and basking in the sunshine, rain and warmth of spring.  Then getting a bit tired in the hot days of summer and eventually letting the greens fall, indicating its readiness for harvest.  Then, several weeks in the barn to cure, or dry its greens, in order to make strong outer layers to ensure many months of storage.  I think that I am in my curing stage a little bit right now…my greens are wilting just a bit to indicate my tiredness from a busy summer, but it also means that I am preparing myself for a good, long winter full of energy that comes from within.  That is the farm season for me.  Just as it tires me out, it also fills my spirit with inspiration and endurance for the fall season.  And hopefully, like this year’s crop of onions, it will take me through until march, when we start to seed once again.

This week: summer meets fall, even when it’s hot out.


See you in the fields,

Meryl and the Powisset Farm Crew


What's in the share: (most likely):

Full & Small: Lettuce, choice of greens, peppers, eggplant/squash/cukes, onions, corn, tomatoes, carrots & fennel, choice of herbs and maybe melons!

PYO: cherry tomatoes, greens and maybe the first husk cherries!


Powisset Cooks!
 

The farm gets tastier every day thanks to Powisset Cooks!      

We’ve made sassy salads, pickled everything that wasn’t nailed down and explored the world of wild edibles.

What’s next you ask?
one of our breadmakers!
From the Fields:
Herb Breads and Tasty Herb Dipping Sauces
Sunday, September 14 | 10AM-12PM

Herbs are one of the many unsung culinary heroes; when used well, herbs can add so much depth and flavor to a dish. Join Powisset Cooks! in the field for a short harvest followed by an exciting hands-on exploration in the kitchen with our Culinary Educator. You will learn new and easy ways to infuse herbs into breads, sauces and more. Limited to 12 participants, so sign up quickly!

Cost: Members $35; Nonmembers: :$45


Contact Rachel for more information Information



Pies! Pies! Pies!


Dear Pie Fans,

We are offering special order pies on Thursday, August 28 to help you welcome September in style. It may be back to school time, but we’ll still be showcasing the delicious fruits of summer.
Pie share members will receive a savory pie in their share. We have both sweet and savory pies available for special order. Choose from:
  • Savory: Tomato, Mozzarella, and Basil Pie. This pie is a true celebration of the tomato. Filled with a colorful variety of heirloom tomatoes, herbs ,and fresh mozzarella, this pie shouts summer!
     
  • Sweet: Raspberry and Peach Clafoutis Pie. A clafoutis folds fresh fruit in a just-sweetened custard. We lighten ours by using thick yogurt in the custard, which adds a brightness and slight tart contrast to the ripe fruit.
   

Small (6″) pies are $13 and Large (9″) pies are $22.

Click here to order a pie (or pies) for pick-up on Thursday, August 28. Be sure to select your pickup location. Email us for information about picking up in Jamaica Plain or Rutland.

Orders must be received by 5 pm on Tuesday, August 26 to guarantee your pie. Please contact us at info@bushelandcrumb.com with any questions. We will email you to confirm your order.

Happy Summer!

Simca and Lauren
Bushel + Crumb
 
 

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