Frost is starting to threaten us here in Montville.  Thursday evening,
the forecast has us within a couple degrees of freezing, which is
pretty cold.  This may spell the end for some of the outside, heat
loving crops like cucumbers, zucchini (will you really miss it?) and
basil.  We’ll do what we can to keep the frost at bay, but at some
point it becomes inevitable.

We’ve harvested about 2/3 of our winter squash.  We’re trying to leave
the rest in the field as long as possible to let it finish ripening. 
After harvest, winter squash has to be cured, which we do in a
hoophouse here at the farm.  This thickens it’s skin, allows it to heal
over any small wounds inflicted in the field or during harvest and —
most importantly — helps to build sweetness.  We keep taste testing to
check them; they’re good, but they’re not quite great just yet.  Soon…

Also, be sure to check out the Common Ground Fair
this weekend in Unity.  Kendra and I will both be there most of the
weekend, and we both give talks on Friday morning (and I again on
Sunday morning).

All shares contain:

• Zucchini and/or Summer Squash
• Cucumbers
• Tomatoes
• Fennel
• Cilantro

“Full” shares also contain:

• more squash, cucumbers and tomatoes
• Basil

Veggie Notes

Fennel – We wrote about fennel back in July.  Expect to see some more of this soon.  This week’s fennel is a little small, but we have really great looking stuff approaching readiness.

Recipe Ideas

Simple Salsa

Sorry for the lack of detail below, but I’m really winging it on this one.  We make this salsa all the time but I never measure what I put in.  Regardless, it tastes of freshness itself.

Tomatoes – 2-3 big ones
Onions – 1 medium one
Garlic – 2-3 cloves
Hot Pepper – 1 of medium heat of 1/2 of a really hot one
Cilantro – a lot
Salt

Dice the tomatoes and onions.  Mince the garlic, hot pepper and cilantro.  Combine everything and season with salt.

As always, we welcome your feedback. Please let us know if you have any questions, concerns or problems.

We hope you enjoy the share!