They don’t call it the “Harvest Moon” for nothing! This week we were dazzled not just by an incredible lunar eclipse, but also the availability lists rolling in from our partner farmers.
Last night, Dusty and I made our first real fall meal of the season — sausage, carrot, and potato soup, with a few handfuls of kale thrown in at the end for good measure. We enjoyed it on the chilly porch with some Reuben’s Rye toast and a blood moon rising in the sky. I am always a little wistful when the nights turn cool, but I was struck last night at how far our seasonally-appropriate meal went in assuaging my regret at summer’s ending.
If you’re not quite ready to say goodbye to summer, there are some lingering tomatoes and peppers on the list this week, but they won’t be around much longer.
Braising Greens Bok Choy Green Curly Kale Lacinato Kale Red Bok Choy Swiss Chard
Herbs Cilantro Baby (Fresh) Ginger Parsley Rosemary
Mushrooms Blue & White Oyster Mushrooms Cremini Mushrooms
Other Broccoli Cauliflower Green Beans Green Cabbage Red Cabbage
Peppers Fish Peppers Green Bell Peppers Red, Orange, And Yellow Bell Peppers
Potatoes Purple Majesty Red Gold Potatoes Russian Fingerlings (Gold) Sweet Potatoes Yukon Gold Potatoes
Salad Greens Baby Arugula Baby Lettuce Mix Baby Red Russian Kale Romaine Lettuce
Squash Acorn Squash Baby Pam Pie Pumpkins Butternut Squash Zucchini
Tomatoes Field Tomatoes Sungolds