The Harvestfest needs a Kids Activities Assistant to help plan and organize. Help set-up facepainting, scarecrow making, sand art, bug

hunts and more. Help make Harvestfest a fun-filled day! Contact Jocelyn Crosby at  ppfharvestfest@gmail.com
Harvestfest is Saturday,

October 6 from 11 am - 5pm.

Volunteers needed for the Harvest Festival on Saturday, October 6 from 11am - 5pm. Volunteer opportunities include: selling tickets, helping

with kids activities, face painting, food sales, parking assistance,hay ride attendant and more. Please contact Jocelyn to volunteer at

Transition Time 

As summer fades, we begin our transition from the summer crops - tomatoes, pepper, eggplant, summer squash, cucumbers and okra, eventually into the cooler season crops - cut greens, broccoli, cabbage, swiss chard, winter squash and others.  In the meantime, we have a transition period that will be a mix of crops, some tried and some new.

We hope you've enjoyed the bounty of summer, particularly the tomatoes and peppers.  The large unit sizes, three and two pounds respectively, are of considerable value relative to local market rates.  With heirloom tomatoes going for $3.99/lb. that unit value is $11.97 and for peppers going for $4.99/lb. that unit value is $9.98.  A good bargain considering that the unit cost for a small share is $3.58!

These summer crops will still be available for the next month or so, but in much smaller amounts and more sporadically.  Fall crops are right on the way, but in the meantime here is what to look forward to.

First, the familiar faces of poatoes and onions will begin appearing in addition to the current mix.  Snap beans will be back starting Monday and should continue through the frost.  A few herbs will be mixed in, mainly basil and parsley.  The last of the blackberries will also be available for a few more weeks.

Now for the new!  Edamame upicks will begin on Monday.  Get them while you can as they dont last long.  Harvest the full pods near the bottom of the plant.  Fill up a quart, steam 'em, and they are a great side for dinner.  Fresh cannellini beans will also start soon (we pick).  Just shell them and steam and add them to any meal.

We'll also be picking the ripest hot peppers and they'll be available in the share room.  This is an opportunity to dry and store them for use over the next year.  Hang them out in a warm, well ventilated place or (the quick way) or dry them in the oven.  Store whole or crush into a powder.

Sweet potato greens will start this week or next.  Yes, thats right, the leaves of the sweet potato plant.  One of the most delicious greens, they are not widely utilized in this country, but are more common fare in Asia and Africa.  Cook them as you would chard or spinach and the nutritional content is similar.

Enjoy those veggies,
Andy

Cherry Tomato Bonanza 

We hope you are enjoying the abundance of cherry tomatoes this season.  I've seen some big quantities carted off the farm recently and hopefully you are finding a way to preserve the extra for fall or winter meals.

Anyway, here is a little bit about the different kinds of cherries in the mix.  Peacevine (round red) and black cherry (deep pink to purple) are the two heirloom varieties.  Black cherry has a very rich earthy tomato taste and peacevine is a little lighter.  Sungold and yellow mini are the light orange and yellow cherries respectively.  Sungold might be the most popular summer cherry tomato there is.  They are quite sweet and delicious.  Yellow mini is similar, perhaps not as sweet.  Red grape is a small oblong cherry that looks like, well, a red grape.  They are high yielding and a little more resistant to cracking than the others.  Finally, indigo rose is the slightly larger tomato that turns from green and indigo to bright orange and indigo.  It has a tomatoey taste with hints of plum.  And, just to be inclusive, there are also tomatillos out there.  These are the verde puebla variety which is also an heirloom.

Enjoy the cherries while they last!

Notes from the Edible Classroom 

I can't believe it is almost the end August, but as I chatted with the kids this week, it's clear summer vacation is almost over and school is just around the corner.  I can start to see the subtle seasonal changes in the EC if I look in the right places. The leaf colors are not yet changing, but the types of transplants going into the soil are a clear sign of cooler weather ahead.

The second planting of brassicas (cabbage, broccoli, kohlrabi, cauliflower and kale) are taking root and that is a sure sign of summer's end.  I like the brassicas, or cole crops, for a number of reasons.  First off, they are a hugely diverse group of plants.  Yes, they are similar in that they love the cooler weather, are mostly dark green and are, generally speaking, some of the larger plants in the garden. But aside from these commonalities, to the eye they are an impressive bunch! Consider kale.  As I understand kale, there are 2 main types or "cultivars" -- the curly kales are of Scottish descent and the flat-leafed kales, hail from Siberia.  Here at the farm, the farmers plant both cultivars, notably the Red and White Russians (Siberian) and Nero or Dinosaur (Scottish) kale.  Click here and check out this link for more information on kale varieties.

My all time favorite brassica is brussel sprouts!  With an average length to maturity of between 90 - 120 days, here in PA we usually get just one planting of these tiny cabbage-like treats.  Not only do I love them for their taste and for the many ways they can be prepared (grilled, roasted, stir-fried), I love how they grow.  The tiny veggies spiral their way up the sturdy stalk, resulting in a beautiful display.  Click here for a good link on how to grow these little gems!   If you have the space, consider putting in a few plants, you won't be disappointed.

The Asian Pears have been a hit!  Lots of folks have stopped by the EC to check out our early crop and many have walked away, fruit in hand, loving every bite.  We still have plenty left, so next time you pick up your share, come by and try an Asian Pear.

What's to nibble on in the EC?  In addition to eating the Asian Pears, this week we've been sampling the blackberries, cherry tomatoes, mint, basil, fennel and cucumbers.  We've said goodbye the blueberries and the elderberries, but are patiently waiting for the second Asian Pear, grapes and figs to fully ripen.

Have a good week!

Diane