New Fall Farmstand Hours

We’ll have condensed Fall hours starting this week to reflect the changing garden conditions.

I’ll be open on Thursday and Friday from 10am to 6pm, and Saturday from 10am to 3pm.

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End of season garden

More seasonal weather is finally working it’s way toward us.  The days are getting cooler and the nights are becoming downright cold.  It was bound to happen.  It’s hard to say how much longer the garden will keep producing, possibly a few more weeks, but things can change very quickly out there once the temperature dips down.  I am expecting to have a good amount of assorted salad and cooking greens this week with the possibility of a few other things too.

On Wednesday I will send out my post on what will be available this week.

It’s time to start thinking about soup.

 

This Week’s Veggies – Oct. 15th-19th

All this gorgeous weather is producing more gorgeous garden greens.  I have some beautiful lettuces this week and a fair amount of them, so I’ll be offering them as buy one, get the second at 1/2 price.  Along with the lovely bibb lettuce shown below, there are red and green leaf lettuces and some cute and tasty red and green oak leaf lettuces too.

Photo Oct 14, 4 38 50 PM

A small planting of broccoli raab and broccolini are ready this week for an end of season treat.   Hurry in because there will only be a few bunches of each.

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This will be my last full week of operation.  After this week, I’ll probably scale back my open hours depending on how the weather holds and how much is left in the garden.  I’ll keep you posted.

Here’s what to expect this week:

 

Arugula

 

Beets

 

Bok choy

 

Broccoli raab/broccolini

 

Chinese cabbage

 

Chard, Kale, Collards

 

Escarole – amazing giant heads

 

Green beans – lots of them and they are delicious

 

Leeks

 

Lettuce – buy one, get the 2nd head for 1/2 price

 

Peppers- red, green, and hot

 

Radishes

 

Salad mix

 

Scallions

 

Spinach

Tomatillos

Tomatoes – 1 1/2 lb bags of frozen, chopped tomatoes from the garden.

 

Turnips – salad type for fresh eating

 

Zucchini/squash- they are looking great for this time of year

 

Cilantro/Dill/Parsley

 

Flowers – still some lovely flowers available = bouquets or cut your own

 

Hours – Tue. – Fri. 10am-7pm / Sat. 10am-3pm

 

This Week’s Veggies – Oct. 8th-12th

As the end of the season draws near, I would like to give a big shout out to the flowers in the garden, especially the zinnias. They’ve been tirelessly producing beautiful blooms from July onward. The little darlings are growing tired now and I didn’t want them to fade away without acknowledging how their brilliant colors and delightful forms have graced our homes this season.
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The greens are still going strong .  I’ll have a few Chinese cabbages this week along with all the other greens

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Here’s what to expect this week:

Arugula

Beets

Bok choy

Carrots- just a few

Chinese cabbage

Chard, Kale, Collards

Escarole – amazing giant heads

Green beans – lots of them and they are delicious

Leeks

Lettuce

Peppers- red, green, and hot

Radishes

Salad mix

Scallions

Spinach – very limited

Tomatillos

Tomatoes – maybe a few pints of cherry tomatoes

Turnips – salad type for fresh eating

Zucchini/squash- they are looking great for this time of year

Cilantro/Dill/Parsley

Flowers – bouquets or cut your own

Hours – Tue. – Fri. 10am-7pm / Sat. 10am-3pm

This Week’s Veggies – Oct. 1st – 5th

How do you throw together a great salad?  Start with one or more of the following…..

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arugula, red and green leaf lettuce, white salad turnips, french breakfast radishes, salad mix,

add whatever else suits your fancy and there you have it!

The salad greens are in full glory now with this spectacular growing weather we’ve been having.  They really couldn’t look or taste any better.  A long winter of supermarket salads lay ahead of us, so take advantage of these marvelous greens while you can.

Here’s what to expect this week:

Arugula

Beets

Bok choy

Carrots

Chard, Kale, Collards

Escarole – world’s largest heads – you gotta see them to believe them

Green beans

Leeks

Lettuce

Peppers- red, green, and hot

Radishes

Salad mix

Scallions

Spinach – very limited

Tomatillos

Tomatoes – maybe a few pints of cherry tomatoes and a handful of plums

Turnips – salad type for fresh eating

Zucchini/squash- they are looking great for this time of year

Cilantro/Dill/Parsley

Flowers – bouquets or cut your own

Hours – Tue. – Fri. 10am-7pm / Sat. 10am-3pm

 

This Week’s Veggies – Sept 24th – 28th

 

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Fall Harvest Sampler

These are some of the vegetables available this week.  The beans on the left are a variety called Fortex and they are superb!  We also have some daikon radishes along with the french breakfast and regular cherry ones.  The little white salad turnips are back for their fall harvest too.  They’ll be delicious sliced up in the salad mix.

Here’s what to expect this week:

Arugula

Beans – green

Beets

Bok Choy

Carrots

Chard, Kale, Collards

Cucumbers- just a handful left

Escarole

Lettuce

Leeks

Peppers -green and red

Hot Peppers

Radishes

Salad mix

Scallions

Spinach – very limited supply

Tomatoes –still have some – mostly plums

Tomatillos

Turnips- white salad ones for fresh eating

Zucchini/Summer Squash – just a few

Parsley/Cilantro/Dill

Flowers – bouquets or cut your own

Hours – Tue. – Fri. 10am-7pm / Sat. 10am-3pm

This Week’s Veggies – Sept. 17th – 21st

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Lettuce for the salad mix – ready for cutting

The big news this week is the salad mix.  It’s time to start cutting the little lettuces and mixing in the slightly spicy Asian greens to create our delicious salad mix.  It’s the spring and fall favorite year after year.

On the flip slide, warm weather summer vegetables such as cucumbers, zucchini, tomatoes, and eggplant are finishing up for the season.  Sad as it may be, it had to happen.

Here’s what to expect this week:

Arugula

Beans – green

Beets

Carrots

Chard, Kale, Collards

Cucumbers

Eggplant- just a few

Escarole

Lettuce

Leeks

Peppers -green and red

Hot Peppers

Radishes

Salad mix – yeah!

Scallions

Tomatoes –still have some – mostly plums

Tomatillos

Zucchini/Summer Squash – just a few

Parsley/Cilantro

Flowers – bouquets or cut your own

Hours – Tue. – Fri. 10am-7pm / Sat. 10am-3pm

 

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Maya “helping” me weed the arugula

With temperatures expected to soar over the next few days, I’ll pick the arugula this week even though it’s on the small size.  The fall greens, especially arugula, struggle with high temps.  Better to eat it small than not at all!  If the salad mix makes it through the upcoming heat, it should be ready to cut by the end of the week.  Our leeks won’t get to full size by the end of the season, so I’ll begin picking them now at the baby stage.  They are tender and delicious when small – a real treat.

 

Here’s what to expect this week:

Beans – green, and Dragon Tongue

Beets

Carrots

Chard, Kale, Collards

Cucumbers

Eggplant- not much left

Escarole

Lettuce – get them while they last

Leeks

Peppers -green and red

Hot Peppers

Radishes

Salad mix????

Scallions

Tomatoes – sunshine and heat will improve the taste of what’s left

Tomatillos – be adventurous – try some

Zucchini/Summer Squash- coming to the end of these – finally

Parsley/Cilantro

Flowers – bouquets or cut your own

Hours – Tue. – Fri. 10am-7pm / Sat. 10am-3pm

Open tomorrow

Hi Friends,

Thanks for all the well wishes.  I’m feeling better and will open up tomorrow morning.  It appears that a fuzzy black caterpillar might have been the culprit, but I’m not positive about that.   After searching around a bit on the internet, I discovered that many fuzzy caterpillars are venomous.  Who knew?  Anyway, an anaphylactic reaction is no fun.  I do not recommend it.  I’ll be wearing my gardening gloves a lot more often now and will keep an epi-pen handy.  A big thank you to my dear friend Joy who rushed to my aid when called.  The Lebanon Township Police, the  Rescue Squad and the paramedics did a great job.  I am grateful to all of them.

Tomorrow looks like a beautiful day.  I’m looking forward to being in the garden.  I hope you’ll get a chance to be outside too.  And remember, be careful out there!