We're now in the back half of September and the first frost of the fall is surely not far away. With the shorter and cooler days we can really notice the tomatoes and zucchini starting to slow down in terms of their output.
Our tomatoes and peppers are protected from frost and overnight lows by our tunnels. It's now a daily standard procedure to close up the tunnels in the late afternoon to allow them to build up heat for overnight. We then open them mid-morning once the sun is up.
You've probably noticed that each week when you receive our weekly update email, there's a link to provide us with feedback.
First and foremost, to the many of you who have taken the time to provide us with suggestions, praise, and questions: thank you very much!
The decisions we make about what produce to grow, how frequently to offer certain items, how to administer the program, and what to focus on going forward are all heavily informed by your input.
In the coming weeks we'll put together our key findings and let you know how we're using that information to make next season even better! There's still plenty of time to let us know what you liked, didn't like, or even just general thoughts and ideas.
This week's shares will include a few hot and spicy banana peppers.
Be warned that these peppers are quite hot and a little definitely goes a long way!
We've had them raw, as an ingredient in salsa, hot pepper jellies, and finely chopped into stir fry.
Once or twice we've added more than we should have and no one was left doubting whether or not they had kick.
If you're interested in taking a walking visit around our garden sometime in the next few weeks, please reach out to us by email at firstname.lastname@example.org.
In the spring we were hoping that we'd be able to do some grouped visits but because of the ongoing pandemic and a default towards safety, we'll arrange visits by request and accommodate one party at a time.
This Week's Share