Week 14 - Sweetness
Dear Spoon Full Farm Family,
Happy holiday weekend! Out here, it's rodeo weekend. The time of year when the college students at Central Washington University converge, bearing inflatable beer coolers, on the Yakima River. They float past the farm with exuberance, wearing little clothing, savoring the last sweet drops of summer, before their studies begin again.
Speaking of sweetness, there are some peppers growing out in our greenhouse that look strikingly similar to cayennes (a hot variety), only much larger and, deceptively, totally sweet. Dude, like, these peppers are not hot at all.
The night air, too, is no longer hot, at all. On harvest mornings that begin before the sun, we wear sweatshirts out to the fields. Through the day, the sun brings us back up to 80 degrees, but then in the evening, it feels like autumn again.
The cooler nights signal to our garden plants: it's time to be sweet. The corn pumps sugars, obtained from the loving sun over the last three months, into its ears. Those will be ripe soon! In the meantime, the beets and carrots are sweeter than ever. A brisk wind kicks in the from the north, and the air is like the sweetness in the crops: not cloying sugar, just cleanly satisfying, rewarding to the ancient dopamine centers in our brains. The apogee of summer is past, and now we get to enjoy the sweet, sweet afterglow.
(Also: fermented products are now available! Come visit us at market to take an early sample of the world's most delicious sauerkraut, and a unique seasonal creation: fermented carrots and fennel! Mmm mm.)
Without further verbiage, here is this week's produce roster (bold items are in whole earth boxes, only):
- Cherry Tomatoes
- Sweet Peppers
- Walla Walla Sweet Onion
- Beans (Purple or Dragon's Tongue)
- Heirloom Tomatoes
And here, for your sweet cooking pleasure, is the little directory of Spoon Full recipes from Geoffrey Van: Spoon Full Recipes.
Have a sweet sweet trip, see you this fall!
Spoon Full Farm