Man it’s hard not to start every look back at the week with a weather report … which I know is pretty much the epitome of uninteresting conversation for normal people. However, it’s so much at the forefront of our thoughts now, living so closely dependent upon the vagaries of sunshine and precipitation.

So, that being said, here’s Gabe with the weather.

(if I had Photoshop here would be a pic of a TV weatherman with my head pasted on. Just pretend for me.)

We’re balls deep into Autumn now, as the professional meteorologists say.

Oh boy. Um hmm. Well what I mean to say, is that it’s getting cold, and it’s raining all the time, and we had a frost scare that mobilized us into covering the pepper row for. But of course, it didn’t frost – although I am quite certain that it would have, had we skipped the row cover ritual.

The unusual moisture levels have emboldened the fungi of the field – plant diseases that we rarely see in our normally dry corner of paradise are showing up for us to gawk at. The driveway is eroding away in new gullies, we smell more mildewy than usual, and our nice new inverter was shorted out and killed by heavy condensation.

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Happily, there have been some lovely thunderstorms – Otis throws his hands in the air and exclaims “BOOM!” whenever thunder shakes the trailer.

Other than watching the skies, we’ve done some mushroom hunting this week, preserved dozens of jars of dilly beans, pepper sauce, & sweet jelly (thanks for the crab apples CSA Member Don, and for the white grapes, Members Marquardt!)

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It was a good week for reminding us of how lucky we are to be where we are, doing what we do. Glad you’re along this ride with us.

In the Box

Salad Mix – red & green lettuces & mizuna, arugula, & tat soi

Bok Choi – great for stir fry, especially the crunchy stems. If you sautee the greens, just wilt them slightly by throwing them in at the last second.

Purple & Orange Carrots

Green Tomatoes – now is the time to make FRIED GREEN TOMATOES.

Eggplant

Sweet Peppers

Parsnips – you could roast them with your carrots, perhaps, or get fancy with something like these recipes, or maybe one of these.

a big Onion, possibly named Chuck

Swiss/Rainbow Chard – you can use it ilike spinach, in a quiche, you can chop up the attractive ribs and sautee them, you could make creamed greens with them! Would combine nicely with the bok choi leaves.

“It’s so quiet here,” Thomas the Brit whispered when he stepped out of the car at the Farm. And for a moment, he was right. The sun was setting, no cars or airplanes or mowers marred the twilight hush.

But not many moments passed after his utterance before …

BONG! ……… BOOM! … KRRANG!

“It’s a boom year for acorns – and now they’re falling everywhere, playing the farm like a giant xylophone,” I explained. Every metal roof, every garbage can, stainless steel table, 55 gallon drum, and bucket were in play as Mother Nature performed her percussive acorn jam around us.

And then the singers joined in – not coyotes, not whip-poor-wills, but … “what the hell?”, Thomas asked.

“Monkeys,” I matter-of-factly replied.

I don’t know if he believed me for a moment or not, but I couldn’t blame him if he did – it really did sound like a couple of agitated apes were throwing down in the nearby trees. Then the monkey cacophony transformed into a much more recognizable voice; owls. The barred owls delivered their hooting, screeching, echoing duet. The silence here is pleasant, but the planggging acorns and war-crying owls are downright cozy, as only the sound of home can be.

(Thomas, however, may have had to adjust a bit.)

This week, we gleaned several boxes of apples from our friend Victory. Perhaps hundreds have been eaten plain, while perhaps millions have been crushed into juice or peeled/cored/sliced into tidy attractive bits, for use in canned goods or baked crisps. A five gallon batch of cider is fermenting away, and we look forward to apple sauce throughout the winter.

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And apples aren’t even the most autumnal thing going on – Marty & Ben helped get the winter woodpiles moved into place in sturdy covered stacks. I made a photo of the woodpiles the wallpaper on my phone – it just brings such a pleasant feeling, knowing we have enough dry, dense oak to get us through the winter.

Which reminds me – the end-of-year party is coming soon – on October 13th! Oh boy, we have some tidying up to do! I hope you can make it out; it’ll be great to get to see everyone, especially since we rarely get to chat with anyone at the drop sites anymore, with the new demands of the baby!

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In the Box

Norland Red Potatoes – would make a wonderful soup with your:

Leeks!

Parsley – also good in Potato-Leek soup … but that’s a lot of Parsley! Can use some to make tabouli, or chimichurri – or you can dry it for future use.

3 Potentially-Magic Apples – might contain a Genie or make you fall asleep or just taste quite yummy.

Edamame – bigger, better, more! Shell and add to stir-fry, or boil in salt water and snack upon, or make hummus perhaps? We had to plant them three times before we got a crop that wasn’t mysteriously vanished by unknown voracious magician critters. Thank goodness we didn’t get an early frost this year!

Ground Cherries

Baby & Adolescent Broccoli 

Heirloom & Cherry Tomatoes 

Early Jersey Wakefield Green Cabbage  – cole slaw? Or sautee … delicious if browned in a pan with butter! Last cabbage of the year.

A Ripe Sweet Pepper Medley 

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Now that abundant rain is less necessary for garden growth, and more conducive to fungal and bacterial disease, the rain storms have quit missing us. Very funny, ma nature. “Where were yoooou when I needed you? Wheeeeere were yoooou when I wanted you?” etc. It’s not bad really, but it is amusing.

Fortunately, the frequent storms have also given a boost to our local edible wild mushroom community, and we’ve been eating and selling plenty of wild chicken of the woods, hen of the woods, shrimp of the woods, and lobster mushrooms. The blackberries have finally stopped producing, but we made plenty of jam while they were coming on strong. The root cellar is adrift in apples, there is a laden crab apple tree with our name on it, and we have gallons of wild grape juice frozen to turn into delicious jelly.

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The coming of autumn is undeniable now, as late blight takes out one tomato plant after another, the weeds go into full seed mode, and the cucumbers fade out.

That said, it looks like summer is returning for a last hurrah this coming week – so we postponed the potatoes and leeks that we’d planned for this week’s box, in favor of salad mix and cilantro.

It’s not only canning season – it’s now also friends’ farm visit season! Our friends ( and longtime CSA members) Tyler & Amy brought their little girl Aster to visit for several days this week, helping out with harvest, market, and more while Otis and Aster ran wild together. And right after they headed back to the Cities, our friends and former WWOOFers B & Nora returned for a visit with their 2 year old son Bear! Otis is loving the company, as are we.

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Ummm after last week’s ramble I feel like I’m supposed to end with a Jerry Springer Deep Thought but I’m tired and we’re almost to the Cities so how about instead we all just acknowledge that life is good … our problems exist only within a context of blessing/abundance/fortunate circumstances/you know what I mean. Also, dogs are good people. Woof woof.

In the Box

Return of the Salad Mix – Green & red lettuce, tat soi, green & red mizuna, Arugula

Napa Cabbage – amusingly, we first tried to pack these in your boxes … which still would barely close even without them included. Hope you have room in your fridge! Last year’s crop was a bust (always a threat in the absence of pesticides), so this was a joy to provide to you. Enjoy fresh in an Asian salad, or make kimchi (maybe not – we were planning on including Daikon Radishes, but the nemotode population must have fizzled out over the summer, because they all were wormy), or sautee it in a stir fry … Napa Cabbage is a versatile ingredient.

Broccoli – the fall crop is going gangbusters! So much broccoli in the field.

Eggplant – one of the most underrated vegetables in our culture.

Heirloom & Cherry Tomatoes

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Big Beautiful Beets – yay! Last year our beets got murdered before they could get large, and our attempt at a second crop was too late … so these beasts were a welcome sight to behold.

Cilantro – goes great with tomatillos! Hey what a coincidence, you’ll be getting those too ….

Tomatillos – Salsa? Or something else? Ideas to browse here …

Hot & Sweet Peppers – the spicy ones are in the cloth bag with the tomatillos and the sorta-spicy big green Poblano Peppers. The sweet peppers are free-ranging in your boxes.

and last but not least: Onions!

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Hello, good people of the CSA! It’s been a bumpy ride the last few days, and I find myself feeling frazzled and almost short of breath, making me wonder if I should really be trying to communicate via the written word. Everything is quite lovely today, really, so it’s kind of irrational. Maybe I can use you all as my talk therapist? Excellent. (If not, enjoy the photos as you skip down the page to the Box section now! )

OK, so there are little things; lack of sound sleep for a few days, due to Widget being struck deathly ill by a mysterious condition known as Hemorrhagic Gastroenteritus. This of course happened late Saturday night when no regular vets were open; bloody vomit and worse constantly until the morning, when we rushed her into the emergency vet over in Blaine. She spent the night in the doggie hospital and is now recovering nicely – although we must wake up at 2 am to dose her with her two medications.

And then, once I’m awake at that near-3-am hour, all manner of fears and anxieties loom up like the shadow monsters from below a child’s bed. Things not so little. Things that make me question everything, make me go digging around, seeking a safe bedrock beneath the foundations of my life. For whatever reason, at that hour, my happy thoughts, my belief in something meant-to-be and magical about existence … those things sleep soundly, incommunicado, as the rest of my mind struggles to find equilibrium among the churning waves of worry. Living like this – off the grid, making pennies, no prospects of financial security, with Winter’s frigid claws reaching out … it is a bit intimidating.

Especially with a baby. It took literally years to follow my strange but steady intuition away from the city, the job, the money, the house, the familiar. But that process is apparently never truly finished – and must be re-examined, re-processed, renewed in the light of new circumstances.

I know none of us have any certainty, really. No one knows what will come, what is the best path forward, if their deepest intuitions are foolish, or even madness. But it’s harder to shush the demons when you’re laying awake next to your sleeping baby boy, system flushed with fierce love and renewed doubts and fears.

All that said; I do believe in what we’re doing. I don’t know for sure that it is our path for evermore, but it seems to be what is meant to be for now, at least. It doesn’t come equipped with a business plan, a retirement plan, or a safety net. It’s not rational, it’s out of step with most everything we learn to do in our culture, and there is no amount of spinning my wheels at three-thirty A.M. that will reassure those parts of my mind that still cry out for such life rafts to cling to.

I think this is the best possible life for us right now – I love that Otis always has us with him, that he is growing up on the farm, with the sky and the seasons, travelling and planting and harvesting and watching us work with our hands and hearts to wrest both meaning and a living from our days. And I cannot imagine it any other way, really – in spite of the moanings of the four A.M. boogeymen.

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This is the Que Sera, Sera life we are called to live, and meant to lead. Facing fear has always been part of it – and, I suspect, always will be. I guess this is where I learn to live words that never meant all that much to me before, words like Courage and Conviction.

Hey, you know what? I feel better now, simply having written that out. Sometimes we all just need to talk things through a bit.

I’m grateful for this opportunity to have these fears, and write these words, and feel these things.

Thank you for being part of it with us, and I hope you know that you are wonderful, and loved, and that you make the lives of your tribe immeasurably better just by being there, being yourself, and experiencing this wild and wacky existence alongside the rest of us in your own  inimitable way.

May we all sleep soundly, tonight!

In the Box

Sweet Corn – some new friends of ours at the Farmer’s Market let Kristin come out and harvest a bunch of their surplus sweet corn in the rain yesterday, so that we could get some to you in spite of the wind storm that wrecked our crop. Eat it as soon as you can! The longer it sits around, the more of the sugars convert to starch – so the best eating time is NOW!

Cabbage

Edamame– either boil, salt, and snack on them – or boil, shell, and enjoy in a stir fry or something!

Fennel – would be good roasted with your carrots, or cooked with sliced sausage, or eat it fresh! The bulb and the fronds are both delicious!

Broccoli – the fall planting! First harvest from our new patch. 

Tomatoes 

Peppers – assorted sweet peppers

Carrots 

a Melon – in addition to your box!

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Well, we survived another windstorm – last night got pretty gusty as en electrical storm raged overhead, but other than everything on the screen porch getting soaked by the sideways mist blasting, we came out unscathed … and the field got almost an inch and a half of rain! Your produce this week should be happy from it. Your farmers sure are, anyway.

“Mad Martigan” Marty arrived on Friday and moved into a bedroom in the Albatross (the free mobile home we house visitors in), and has been helping us stay on top of all the various repairs, field work, and projects that fill our days.

He and Jim braced up the north side of the Albatross, which had buckled slightly under the weight of the snow and ice last winter, and Jim built us the wooden box which we’ll be insulating and adding a rudimentary heater to, in an effort to keep the solar power batteries from freezing.

We also managed to get the 1500 pounds of liquified carp carcasses moved onto a less important trailer, without even sloshing a single person in the mouth!

I’ve been doing lots of alternating between squatting down to forage wild blackberries and stretching upward to forage wild black cherries, all of which Kristin has been turning into jam and jellies. 

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Otis and I managed to score some nice lobster mushrooms right before our weekly farmer’s market, which made some people happy.

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Inside Box 12

Ground cherries – ohhhh yeah! Two pints of individually-wrapped nature’s candy.

Onions

Apples – our friend up here in Sterling had a tree laden with beautiful. un-sprayed eating apples, and we got to go pick them! Otis ate plenty but could not keep up with our picking, fortunately.

Heirloom & Cherry Tomatoes – a vibrant assortment of the tomatoes we have growing this year. The field tomatoes are hardly even ripening yet, as the season for warm-weather crops draws near the end, but we fortunately planted an extra row of maters in the high tunnel, and they’ve been going great for awhile now.

Melon – either a watermelon, sun jewel, Crenshaw, Brilliant Canary, or Honey White, depending on the whims of the gods

Kohlrabi  – might be a great week to try this recipe: https://cookieandkate.com/crispy-apple-kohlrabi-salad-recipe/

Zucchini – hey, you didn’t get any cucumbers this week!

Eggplant 

Peppers – The pointy, small peppers are hot (jalepenos) – the rest (pictured below) are sweet peppers.

Lettuce – small amount of lettuce perfect for sandwiches!

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