Hello from Pitchfork & Crow~
Friday is upon us, which means tomorrow is the Salem Saturday Market! As usual we began harvesting last night and will finish up this evening for fresh veggies in the morning. Here’s a selection of what we’ll be bringing to market:
Cucumbers (slicing and pickling)
Tomatillos (enchilada sauce anyone?)
Yellow Crookneck Squash
We’ve woken up to a few noticeably autumn mornings this past week, with the fog lingering low. The most noticeable part of the seasonal shift, though, has been the earlier and earlier setting sun. We try to squeeze as much as possible into each evening at the acre and we’ve been finding ourselves finishing up tasks in the dark much more often these days. This week we were able to accomplish a bit more major weeding and did a lot of planting. We were able to get more beets, leeks, onions, fennel, and cabbage into the ground for our hopeful overwintering. The steady rain on Wednesday evening gave us a good reason to stay home for a night. We didn’t completely take the night off though, instead we used the time to begin our planning efforts for the CSA (Community Supported Agriculture) program we are hoping to begin next year. This is a membership program where community members buy shares of our produce and in return receive a weekly box of vegetables for a set number of weeks during the growing season. We hope to be able to share many more details on our CSA program in the coming months. For now though, we’re excited to be headed back to the Salem Saturday Market!
We hope to see you Saturday sometime between 9am and 3pm. The Salem Saturday Market is located at the intersection of Summer and Marion streets NE in downtown Salem.