In addition to growing vegetables for the farmers’ market, I also grow several varieties of seed for a couple of heirloom seed companies. The nice thing about them is that for much of the summer they require less attention; the bad thing is that they require a LOT of time and attention in the weeks when the seeds ripen and dry. And this year every variety decided to dry at exactly the same time: namely, this past week.
So most every minute this week at the farm was spent harvesting seed. We did take a bit of time, though, to harvest some items for the market. I think my favourite fall crop is squash, and I’ll be bringing a few more varieties this week.
I’ll also have plenty of fresh black crowder peas. I love using them to make red-red, a Ghanaian dish. If you like spicy food, you should give it a try. — Sydney
This week’s items
Items we plan to have at the market this week (an asterisk indicates unusually limited quantities):
- Beans, Dry (Peregion)
- Beans, Snap (Fortex* and NT Half-runner)
- Cowpeas, Dry (Black Crowder)
- Crowder Peas, fresh (Black Crowder)
- Microgreens (Tokyo Bekana)
- Peppers* (Carmen)
- Squash, summer* (various)
- Squash, winter (Butterscotch Butternut, Kabocha, and others)
- Tomatoes (Matt’s Wild Cherry*)