At this time of year, it’s hard to see that our farm grows vegetables.

What were beds of tasty salad greens, beets, cucumbers, zucchini … earlier in the season, are now empty fields.

Of course we do still have crops growing …

These vegetables are for the farmers’ market (3 more Saturdays to go!), and our fall CSA program, which is just beginning this week and runs for 5 Thursdays.

Along with an assortment of salad greens, the fields contain beets, beans, carrots, kohlrabi, edamame, broccoli, cabbage & Chinese cabbage, Swiss chard, radishes, salad turnips. And more than a few weeds!

Amy seeded some trays of lettuce, arugula & mustards today and will make a final seeding next week.

This growing season is coming to an end.

What’s in the box?

Turnips, winter squash, carrots, green beans, sweet peppers, salad greens, green onions, garlic, kohlrabi.

• This past winter, we visited my brother who served us delicious turnips. So delicious in fact that I decided to grow turnips this season, if only to cook that recipe. The turnips did not turn out great! We should have harvested them earlier – many are oversized or misshapen, and have insect damage. But there’s still plenty of good eating. Below is the recipe for Turnip Puff. Give it a try!

Turnip Puff

Ingredients:

• 6 cups cubed turnips
• 2 tablespoons butter
• 2 eggs beaten
• 3 tablespoons flour
• 1 tablespoon brown sugar
• 1 teaspoon baking powder
• Salt & pepper
• 1 pinch nutmeg
• ½ cup fine breadcrumbs
• 2 tablespoons melted butter

Directions:

• Cook turnip until tender, drain and mash by hand.
• Add butter & eggs and beat well.
• Combine flour, sugar, baking powder, seasoning, & nutmeg.
• Stir into turnip mixture.
• Pour into a buttered casserole dish.
• Mix breadcrumbs & butter and sprinkle on top.
• Bake at 375 for 25 minutes or until light brown on top.

This dish can be made ahead of time, and any leftovers can be frozen.

Serves 6.

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Around the farm this week …

The 1st autumn colours!