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It’s the last week of our summer season at the CSA, which means that most of the vegetable offerings have turned to squash and potatoes. The nice part is that we don’t have to eat through the entire share each week, because these items will last for weeks or even months in a cool, well-ventilated location like our cellar. We had MANY weeks of cabbage, so enjoyed one blissful week when we’d used all the Chinese cabbage on Saturday and didn’t get any more until the following Saturday. We are enjoying fall lettuce as well, though the tasty toppings like tomatoes are now out of season, so we’re shifting to flavors of feta and olives or dried fruits, seeds or nuts. But, the most spectacular fall harvest has to be the Brussels Sprouts. I learned only a year or so ago how they grow, from observing Grandma Hume’s garden. This stalk is open to the recipe Brian used to braise the little guys with pork. They were small and delicious, especially when sliced in half to allow the braise to permeate and mellow out the sometimes-bitter center flavor.

We enjoyed our hay ride and tour of not only our CSA farm, but the neighboring Ferry Landing Farm as well. We’d heard about it a bit in our news when they cleared the neglected Christmas Tree Farm to return it to a vegetable producing field, but seeing it in person was both educational and impressive. We enjoyed the fall color as we took a ride on the Ferry Road, which was the equivalent of I-95 back in the late 1600s.

All summer our snap dragons have been flourishing. They were an impulsive addition to the lilac and lamb’s ear corner, which turned out to provide color and height all season. And they are still going! The always tardy maple tree is still clinging to about a third of its leaves, it has already snowed here, and we’ve turned our clocks back to standard time, but the snap dragons are still looking spry.

I really hope they reseed themselves and show up again next year!

This week we’re looking forward to our first meat share from the CSA and trying a new squash soup recipe. We love the sights and tastes of fall!