September 11, 2020

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)
  • Eggplant*
  • Microgreens (Tokyo Bekana)
  • Okra
  • Peppers* (Carmen)
  • Radishes
  • Squash, summer* (various)
  • Squash, winter (Butterscotch Butternut, Kabocha, and others)
  • Tomatoes (Matt’s Wild Cherry*)

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