October 4 Week Seventeen

fall garden

  • Tomatoes

  • Potatoes

  • Onions

  • Squash

  • Cauliflower

  • Broccoli

  • Fennel

  • Hot peppers

Hello October! The most colorful month of the year is here: nearly neon-yellow ash tree leaves, vibrant green pine needles, golden cornstalks, bronze and crimson sugar maples, deep orange pumpkins, speckled squash, white onions and red, red, apples. This is fall in Wisconsin. I’ve never spent fall anywhere else but here in the Midwest… I wonder if it’s as beautiful other places?This is the last week for tomatoes. That’s a total of twelve weeks of tomatoes we’ve had! One more week than last year, but three weeks earlier. What a crazy year. I’ve got plenty of salsa to make it through all the Packer games, though and a good deal of roasted tomato sauce, so I’m not too sad about seeing the fresh tomatoes go. I’ll still have them all winter and spring, as I know many of you will too.

The potatoes this week are Kennebecs. You might recall that I got my seed potatoes this year from Vermont Valley Community Farm in southwestern Wisconsin. Great farm. Seed potatoes get sent to a lab to test whether they are true to their parent potato. The Kennebecs this year were not true Kennebecs, but were crossed with another potato, Carola, I think. Still really delicious potatoes, but just not as gigantic as Kennebecs traditionally are.

The squash is acorn, either traditional green with an orange spot or festival. Store it in a cool dry spot or cook, puree and freeze. It’s going to be cold this weekend, so to warm up make some Curried Squash and Mushroom Soup. Butternut squash is in your near future as is celery. And I will dig those darn carrots once it rains some. Eat well!

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October 4 Week Seventeen

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