October

THE WEEK

October, and the farm is a snapshot of fall: maples shifting orange and crimson, birch and oak yellowing, the smell of apples in the air. Our cool weather crops are flourishing after rain, and with our greenhouses cleared of tomatoes and cukes, our baby winter crops are establishing roots.

This week, we have an abundance of just-harvested, exceptionally tasty kales (baby, lacinato, red Russian, curly), collards, broccolini, bok choy that’s as good as it is striking, chard, leeks, radishes, hakurei turnips, microgreens, politely-sized zucchini and summer squash, and from fellow farms: great fresh ginger, excellent winter squash, sweet corn, and from John Bunker, excellent Pomme de Grise and Grimes Golden apples, and seckel pears (petite, firm-fleshed, surprisingly sweet). I’m eating as many tomato sandwiches as I can, and embracing easy fall cooking. Find us at market tomorrow, or swing by the barn store, and share in the bounty.

HAPPENINGS

October 15, 7 p.m. : Our last concert of the season is coming up! Halcyon String Quartet is performing with Alisa Amador at the farm 10/15, 7 pm. Amador is the first person to win the prestigious NPR Tiny Desk concert award for a Spanish song (see her performance h ere ). We anticipate a full house, so we encourage purchasing your tickets sooner than later.

WEEKLY

Wednesdays …… Demetra Bread @ 11

Thursdays…. Spark Bagel @ 11

Fridays ………. Demetra Bread @ 11

Saturday … Camden Farmers Market 9-12

FROM THE PANTRY

CHAI WALLAHS TEA I resist the shift that fall necessitates in our eating habits—from raw food to cooked, and cool drinks to warm—but I give in easily to tea season. A Sunday ritual is to brew a pot of strong chai and sip it in the absence of hurriedness. When the latest batch of tea arrived from Chai Wallahs (Portland), I smelled the goods before I spied the parcel: cloves, pepper, and black tea perfumed our porch. If you’re caffeine free, their Rooibos iteration offers a great alternative, with excellent flavor.

ON OUR TABLE

With young cruciferous bok choy, I cook quickly in a hot pan that slumps sturdy shoulders before throwing in a handful of ginger, and dash of soy sauce. Add a pot of brown rice and an egg sizzled in plenty of olive oil and set the table. For a less laissez-faire approach, this recipe offers a good template.