We’re past the half way point with fall now and back to standard time, meaning it’s dark early! We’re also solidly into fall veggies now and today’s share is a good mix of green mustard, lacinato rainbow kale, parsnip, green luobo radishes, napoli carrots, fennel, radicchio, kohlrabi and leek. The green luobo is a new daikon for us, a little smaller and spicier than the miyashige we were growing before, but looking very solid in its first harvest.The kohlrabi, like the fennel and celery, got really big this fall! Most of the ones we harvested today were at least 3 pounds and up to 5 pounds! This is a lot of kohlrabi but not to worry, you can hack off chunks as needed and the rest will store in the fridge in a plastic bag for months as you continue to slowly hack chunks off as needed. With both the kohlrabi and the radish I find that trimming the outer layer really helps, and the inside is excellent shredded for slaw, or par-boiled and eaten with a nice miso tahini dressing. We’re finally harvesting radicchio. In the photo is a lovely head of Castelfranco but some shares got Verona or Chioggia or Treviso. We’ll continue to have a selection to choose from in the shares and on the farm stand for the rest of the fall and if you need more recipes please check out the new Radicchio cookbook by our good friends Lane Selman, Margarett Waterbury with photos by Shawn Linehan including at least one that was taken at Cully Neighborhood Farm!
In the field today we continued with the clean up, taking down trellises primarily. Earlier in the week some of the beds got tarped in order to keep the weeds down and to provide a place for the disassembled irrigation system to live over the winter. We’re still working on disassembling the irrigation headers and sprinklers, as well as rolling up all of the drip tape so that it doesn’t get too buried in the weeds. It’s nice to have the rain back. It would also be nice to get some light freezes to help sweeten up the vegetables and knock back some of the insect pests in the field. For now, we’re enjoying working in relative warmth and even seeing a little sunshine during harvest!
