October 1, 2021

The highlight this week is lots of winter squash of a wide range of varieties from the standard Butternut to Jarrahdale from Australia and Yuxi Jiang Bing Gua from China. All are good eating; many would also make great fall decorations. Many squash varieties actually attain their best flavour after a few weeks to a couple of months in storage, so one strategy is to decorate with them for a while and then eat them.

I will also bring the first sweet potatoes of this fall to the market. Don’t be in any hurry to get them, though. Even more so than squash, sweet potatoes definitely taste better after some of the starches have had a chance to convert to sugars, i.e., after having been stored for a while. — Sydney

This week’s items (subject to change until late Friday evening)

Items we plan to have at the market this week (an asterisk indicates unusually limited quantities):

  • Beans, dry (Peregion*)
  • Beans, green (Carminat, Fortex, Monte Christo, and white half-runner)
  • Beets, loose (Badger Flame, Chioggia, and red)
  • Bok choy
  • Cowpeas, dry (Black Crowder*)
  • Eggplant* (Thai Long Green)
  • Granola* (Cushaw Pecan)
  • Lavender
  • Microgreens (Peas and Tokyo Bekana)
  • Okra* (Hill Country Red and Jing Orange)
  • Peppers (red Carmen, cream and green bell, and Grenada Seasoning)
  • Potatoes (Carola, Purple Majesty, and Red Gold)
  • Squash, winter (Black Futsu, Butternut, Cushaw, Illinois, Jarrahdale, Kabocha, Spaghetti, and Yuxi Jiang Bing Gua)

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