Week 17-October 3, 2017


        It took us by surprise this morning. By now we should know better, but every year it happens, it sneaks up on us. It frosted this morning in our little valley. It's not that we don't expect it, or know that it could happen any day, it's just that somehow it still catches us by surprise when we wake up to find ice frozen solid on our wind shield and an unusually cold nip in the air. Around the first of September, when the nights are cooler, the idea that frost could happen soon enters our thoughts and we start checking the extended forecasts. We are diligent for a bit, but then, the air warms and a we get a brief resurgence of summer and the idea of frost again retreats to the back of our mind. Then, that is just when it always happens, right when we let our guard up, for just a second.

      Sometimes, the frost only finds it's way to the very bottom of the valley, sparing some of the sensitive produce that sits on higher land. Other times, it is a full out hard frost, wiping out everything that is sensitive. Either way, it is really alright and just part of the seasons. Although it is always appreciated when the warmer nights linger into late September and sometimes even October.

     So the frost that occurred here seemed more on the mild side, it is hard to say if it was too much for the tender, warm weather plants or not. Of course, at first light we head out to check the crops, trying to decide if a light spot on a leaf here or a curl there could be a sign of frost damage which in turn catalyzes the cascade of no hope for the  sensitive little plant.

    The good news is that at this point, there are very few items in the field that mild frost effects.  All that is left are the peppers and a few lingering eggplants, and this year, all of those plants are on a slightly higher elevation that can make the difference in a frost. Otherwise, everything else is hardy and can fully tolerate and even thrive in the cool weather.

        We are enjoying the truly beautiful fall weather and also the fall colors on the farm. It is all a little bitter sweet as we head into our last season at Knapp Creek. In the midst of undoing and selling and sorting and cleaning out all we have done over the past six years on the farm, we are also trying to soak it all in and create just a few more cherished memories. We are thankful beyond belief to have had the incredible opportunity to live as a true farm family, organic farmers, stewards of the land and barnyard friends. What a gift to live that opportunity with our family.  As we move into our new life, which we are very much looking forward to, we will always treasure that for a short time we did it, we farmed, and it was amazing.-Andrea

What's in the Box

broccoli and/or cauliflower This week the cauliflower joins the broccoli in the spotlight of some of the most gorgeous produce we've ever grown. Here is a super simple, yet elegant way to prepare your cauliflower.

butternut winter squash Our parade of winter squash continues as we march through autumn. This may be the most well known squash you receive this year. Butternut squash always gets me thinking of soup, and here is a particularly good sounding one.

mini romaine lettuce These little heads are so compact and cute. They chop up into a great little salad. This may be the last week of lettuce. All of our lettuce matured much faster than expected in the warm spell we had a couple weeks ago. 

cilantro A final giving of cilantro in all of the boxes this week. Did you know the seeds of cilantro plants are coriander? Here is a refreshing salad which will also use your kohlrabi.

arugula We love arugula. This is the bag of leafy greens in your share. It is so delicious in a salad, but also makes a great topper on pizza. It has a lovely peppery taste that can't be beat.

blue potatoes This week the shares get blue potatoes. These are very beautiful when sliced, and make cooking just plain fun. Serve up some blue mashed potatoes to your crew and they'll love it. They taste the same as other potatoes, but just have the extra added bonus of the health blue anti-oxidants. 

poblano pepper I love discovering new vegetables every season that become a favorite for me. Poblanos have such a great, mild yet just a hint of spice flavor. They add a great touch to a dish. They also would be fantastic in this chicken chili recipe, top it with some cilantro!

pac choy This is the last week for the pac choy, which grew so beautifully for us this fall. A grand farewell from the field to our family.  Here is a tasty recipe to try on the grill this week.

red, orange  and yellow peppers Enjoy them while they are still here! We have been loving stuffed peppers at our house, it makes a great meal with a salad. Sometimes we find slicing the peppers in half the long way to make a pepper "boat" works better for us.

kohlrabi Kohlrabi! I almost forgot to tell you about the incredible kohlrabi in your boxes this week. These have been exceptionally beautiful, large bulbs of kohlrabi this year. Apparently, the weather patterns have been perfect for brassicas in our neck of the woods this fall. Try the kohlrabi salad with cilantro listed above in the cilantro description.



This Week in the Shares

bell peppers

broccoli and/or cauliflower

butternut squash

mini romaine lettuce

poblano pepper

red, orange and yellow sweet bell peppers

pac choy




blue potatoes

Storage Tips

In a bag in the fridge...

broccoli, lettuce, cauliflower, pac choy, kohlrabi, cilantro, arugula

As close to 50 degrees as possible...(cool corner of your kitchen?)


In the cupboard....

squash, potatoes

Recipes to Try

Broccoli Fritters

Dijon Roasted Cauliflower

Kohlrabi Salad with Cilantro and Lime

Stuffed Peppers with Cilantro

Chicken and Roasted Poblano Chili

Grilled Pac Choy Wedge with Blue Cheese Buttermilk Dressing