Tomorrow morning, Saturday the 26th of September will be our last regular farmstand of the season. Let’s plan on 9-Noon out front on the driveway. The gardens are just about done. Well, the peppers are still out there saying “Look what I can do!” while everything else has seen it all and given all that it can. There are those 3 late planted tomatoes that show promise and a handful of nice spaghetti squash that just need a few sunny days. Beans look hopeful, but sun and dry air would make a huge difference, and there are some carrots and beets that need a little time, too.
If it stays dry on Sunday, we plan to put the greenhouse plastic on the little hoop house. That soil needs to dry up so it can get some diatomaceous earth put down to naturally control the soil-borne insects. The flats of lettuce and kale are ready to plant, but not until some insects have been controlled. This season has been brutally hot and filled with more insects than ever! Walking through the mostly finished/empty garden there are still cucumber beetles and squash bugs assaulting me, and they’re now eating chard – that’s not normal.
The next big thing that will happen here is that the L&G section of the barn will get cleaned and my growing racks will be put in there. One rack will get a couple of flats of lettuce seeded and the lights will be set up to try and grow lettuce past fall months. It’s an experiment, but with greenhouse plastic, heat mats and LED lights, it just might work. Stay tuned… More plants will get pulled next week, and things will start really winding down.
Baking and body products will be the focus soon. So, if you want something baked, here’s a quick reference for a full order. Biscotti: order at least 12 and I’ll make a batch. Sweet breads: most can be divided down to 4 loaves. Coffee cakes: one recipe makes 4. Focaccia: made singly. Fruit crisps: can be divided to make 6. Any other items, just get in touch! I also hope to find some places to do pop-ups where all these things can be available to purchase individually.
As for tomorrow morning, I have baked, picked what was ready (except beans because the plants are still wet), and will go out now to pick flowers and fillers.
Menu:
1 Baby carrots $3
1/2 Golden carrots $2
1 3/4 Swiss chard $4 per full, $3 per 3/4 bag
11 Small slicing tomatoes .50 each
3 Roma tomatoes (the last ones of the season) $1.50
6 Pattypan squash .75 each (Pro tips: cut the stem off and cut into chunks and cook like zucchini. It tastes like zucchini but a little sweeter. OR cut the stem off and scoop out the center and fill it with your favorite Italian meat sauce, flavorful rice, peppers & onions tossed in oil and seasoning, or whatever you have on hand)
1 Spaghetti squash $2
Acorn squash $1 and $2
Gourds & white pumpkins (pumpkins are edible) .75 each
Pears $1.50 per basket
Peppers – end of season pricing:
Bell (red, green, orange(ish), mixed color) .50 each
Carmen (red, green) .50 each
Banana .50 each or 3/$1
Jalapeno .25 each
17 Almond biscotti with lemon zest $1 each
8 Cinnamon filled coffee cake $4 per 4″ cake
8 Maple glazed spice cakes $4 per 4″ cake
Granola: Maple Applesauce, Almond blueberry, Strawberry, Banana bread, Golden (*new: has honey and maple syrup for sweetener and freeze-dried apple and golden raisins) $5 per half pound, a few 4 oz bags $2.50
Canned items: Blackberry (low sugar – last one), Dill relish (last one), Peach jalapeno, Plum butter, Plum jam, Plum sauce, Raspberry jalapeno (fresh batch), SBR (last one), Spiced plum, Very Berry (low sugar) $5 per half pint jar
I should have flowers, and will pick herbs on request (some cilantro, Italian parsley, sage, chives, rosemary, thyme).
Grab your empty jars & rings and stop over for the last official farmstand of 2026. What a whirlwind of a season, and I thank you all for your support, friendship, and sharing of ideas!