Week 9: The Season’s Midpoint

This was the week where we all realized that winter will happen. The nights have been cool, and the mornings sometimes downright chilly. We had just enough summer heat to adapt to it, and now 50 degrees brings the brrrrs. Bonfires were had, and the canning of dilly beans and the baking of chicken and chocolate beet cake were done in the inside kitchen, in order to trap some heat for the nights.

I turned 40 on Thursday, and it was not only chilly but it rained all day long, dashing plans for a day of waterfall frolicking. It would have been a bummer, except we were pretty excited for the rain – it had been awhile, and the field really needed it. So we rejoiced, indoorstyle.

When the sun returned to the land, we started testing out the new solar dehydrator, and found it quite serviceable, turning batches of kale leaves into crispy kale chips within hours.

We’re also using it to infuse jars of sunflower oil with pinion pine resin (which we’d collected in New Mexico two winters ago … once done, this will be used to make a rejuvenative salve for dry skin).

We also got some foraging in – as a birthday present, Kristin let me skip the farmer’s market and go mushroom hunting with Sean & Alexis, the Brooklynites.

We came away with a good haul, and enjoyed a delicious mushroom dinner the next night.

the spiky ball mushrooms, once considered edible, are now deemed toxic, alas. I never did find out what the brown ones were so we didnt eat them either. But the chantrelles and chicken of the woods sure were fine!
the spiky ball mushrooms, once considered edible, are now deemed toxic, alas. I never did find out what the brown ones were so we didnt eat them either. But the chantrelles and chicken of the woods sure were fine!

And then we all went out picking wild chokecherries for preserves, and some prickly ash berries for a toothache tincture.

Box 9

Kristin gets harvest help from her mom and Widget
Kristin gets harvest help from her mom and Widget
  • Sweet Corn – eat it soon for maximum sweetness! I enjoy it fresh and raw, but it’s also good grilled & buttered.
  • Heirloom Tomatoes –  everything is either ripe or close to it – even the green, orange, and yellow ones. If it is slightly giving to a gentle squeeze, it’s good to go. Let us know if you have a favorite!
  • Potatoes (Purple or Yukon)
  • Tomatillos & Jalepenos –  salsa time!
  • Slicing Cucumbers
  • Zucchini
  • Beets
  • Eggplant
  • Beans (Purple, Green, & Yellow)
WWOOFer woofers Baxter & Kingsbury share a stick
WWOOFer woofers Baxter & Kingsbury share a stick
one of you lucky members has received this fine specimen of a Tomato With a Nose
one of you lucky members has received this fine specimen of a Tomato With a Nose

Pumpkins lurk in wait, patiently awaiting autumn
Pumpkins lurk in wait, patiently awaiting autumn

 

3 thoughts on “Week 9: The Season’s Midpoint”

  1. I was lucky enough to receive the tomato with a nose! I am honored! I love my weekly veggie box! The beans and everything have been delicious! What is the recipe for chocolate beer cake??? Oops, I meant “beet cake” but beer cake sounds yummy too!

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