Fall’s Here

Yesterday was the first day of autumn, officially. After the market, pulling into the farm, through the dusty windshield we saw 4 guys on their hands and knees planting lettuce, dragging a full flat of lettuce as they moved quickly along the row. Each had a separate color lettuce. I kicked myself for not having a camera. So this morning I took this picture. Not the same without the staff, but beautiful none the less.

I’m baking a full oven of tomatoes at 200 degrees. The San Marzano, Redortas. They’ll be done tomorrow. And I don’t mind having the oven on overnight as there is a chill in the air.

The oven is full. These are extra!

The winter squash and onions are beginning to come into the shop to store for winter. Delicata, Butternut, two types of Kabocha squash [Sunshine and my favorite, Black Forest], Acorn and even some Blue Ballet (a small Blue Hubbard). Paul spent hours making better use of the space this morning. I admit I haven’t felt like eating winter squash yet, but as the days shorten and cool, I’m almost ready. It certainly helps that my first recitation of “how-to-use-a-delicata-squash” for the season was this morning. Maybe tomorrow, after my painting class! I’m going to Pepperwood Preserve for a landscape class. If I do anything I like, I’ll post it on my painting blog.

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About candied

Artist: painter, graphics, print and typography. Farm Fan: live on an organic produce farm, am dedicated to educating the public about the food they eat and what it takes to get it to their table. View all posts by candied

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