We had our first big cool down of the fall this weekend and a very light and patchy frost when I walked out to the fields this morning. While I do welcome the transition to fall and the slow down that comes with it, I don't love working in the cold. Well, some types of work are fine, like heavier work that really gets the blood flowing. Harvesting in the cold is really what I dislike since my hands are particularly cold-sensitive. Luckily, the sun is coming out these days and warming the plants and people. Grow on the fall crops has really slowed down, but most everything is coming along just like it should. We have a lot of nice roots that will be coming at you in the last month of shares (just 4 more left after this week!) - watermelon radishes, turnips, rutabaga, carrots, more sweet potatoes and radishes - along with spinach, more baby kale and salad mix. We'll also be taking out the tomato and pepper plants starting next week, so they be some nice peppers still and a week or two of green tomatoes for those fried green tomato lovers.
We are excited to have a new variety of sweet potatoes to share with you this year! These are the Japanese murasaki variety and if you'd like to learn more about them, here is a devoted tribute to these babies: https://www.bonappetit.com/story/japanese-sweet-potatoes. I still need to cook some up myself and give them a try and I'm looking forward to it. Since we have the first of our fall kohlrabi showing up this week too, I thought it would be delicious to combine these two in fritters (maybe add the green onions too), something like this:
Bok choy is another new veggie in shares this week. It's a classic stir fry veggie and is also great in soups if you want to cook it. You can also chop it fine and eat it in a salad. I was thinking you might mix in some of your tender salad greens (either the arugula or mesclun) into a salad like this one: