September 11, 2024

Although it was quite hot last week, I can definitely feel the turn of the season creeping in. Mornings are bringing a chill in the air and leaves in Oak Creek Canyon are already starting to turn yellow! The change is also felt at our local farms, where some fields are already being cleared and prepped for next year. At Willowbrook Farm, Hilary is preparing to plant garlic so it will be ready to harvest next spring. Growing food is a very cyclical process that involves thinking ahead to future crops, looking behind to learn from the season’s bumps, and doing the daily work of harvesting, weeding, and packaging produce. It sure is a big job!

This week’s basket also gives us a taste of the changing seasons. Bok choy is back again, so stir fries and bok choy salads are in my future. Spaghetti squash is finally here, after many months of preparation. Winter squash keeps extremely well, so if you’re not ready to eat it just yet, don’t worry. I’ve included a tasty squash recipe below that I’m excited to try! Tomatoes, cucumbers, and both Sweet Italian and shishito peppers are finishing up, so we may not see many more of these items in the coming weeks. But the passing of one crop means the arrival of another, so there is much still to look forward to in the coming weeks.

Have a beautiful week!
Meghan

What’s in your basket – September 11th

Bok choy – Whipstone Farm
Cucumbers – Willowbrook Farm
Head lettuce – Whipstone Farm
Kale – Willowbrook Farm
Pepper mix – Willowbrook Farm
Spaghetti squash – Willowbrook Farm
Tomatoes – Whipstone Farm

The kale forest keeps on giving!

Sweet Italian peppers looking pretty.

Ladybug larva on a cucumber at Willowbrook Farm.

Clearing fields in preparation for fall garlic planting.