The bounty of this season is keeping me amazed. And also keeping my body tired! I am sore today from moving what ended up being over 5 tons (literally) of veggies yesterday. We had over 1,000 lbs of beans to deliver alone! That is a heavy load. When I see a view like this table though, it really is worth it.
The seasonal overlap is really interesting. The idea that peaches can be ripe at the same time we have fresh parsnips seems so odd to me... and yet, the seasons don't end abruptly, but change gently from one to the next, so why not the produce? It just doesn't seem like we should have tomatoes and winter squash at the same stand, grown at the same farm... does it?
This Sunday's market was the best yet. I hope this year is like last year and the sales just go up until the end of the year. It looks to be that way so far.
This weeks list:
Rutabaga, parsnips, nectarines, artichokes, butter and oak leaf lettuce, kale, four different colors of carrots (for roasting), shallots, garlic, green onions, Italian zucchini, plum tomatoes, curly parsley, summer savory, chives, cilantro, raspberries, blackberries (both for jams), broccoli, cauliflower, a dozen eggs, and two slices of home cooked pie.
Since I took a couple weeks off of major food preservation (and since my pantry shelf has more space now) I decided to bring home a few of our extras and our bruised.
Three lugs of fresh corn, to be dried and made into creamed corn this winter.
And here is this weeks menu: