This weeks selections included:
Tomatoes, green pepper, eggplant, potatoes, sunburst tomatoes, asian pears, kale, butternut squash and acorn squash.
Wow, this growing season is really going fast. The bounty is now showing the colors of fall. It is hard for me to imagine even though I know we will turn a page on the calendar and be into September this coming week. Winter squash has long been one of my favorite vegetables. It was one of the first home grown vegetables I fed to my son Conner, who just turned 13, when I was first starting my gardening adventures. To this day, he too, loves butternut squash. Roast it upside down in a pan with a bit of water. Melt butter and honey or a little cinnamon on top for a great fall treat. I also love to use it and other squashes in a roasted squash soup with chicken broth as the base. Sage makes for a fantastic addition. If you have yet to make broth, give me a call and I will walk you through it. It is so easy, yet so good for you.
Next week we will discuss……….
There has been a change in schedule. Please see the write up on the volunteer opportunity and come join us to learn about timberframe construction and straw bale building.