Fall has arrived and it is officially chilly out there. We went from wearing shorts and sweating out in the field to long pants and needing a jacket in like two days’ time. The field crops are shifting into fall thanks to diminished daylight and the recent rainy, gusty weather. We are still harvesting tomatoes but the quantities are a lot lower because of the weather and hungry hungry caterpillars that are feasting on our tomatoes as they prepare for colder times.
What to Expect at the Booth This Saturday
We will have a small quantity of cherry tomatoes at the booth and if our harvest cooperates we will bring heirloom tomatoes as well, but again we expect the amount to be small. So arrive at the market early if you want so or place a pre-order through our online shop.
We do have a large selection of butternut squash ranging from mini baby size all the way up to large, perfect for everything from single-serving roasts to hearty soups and fall centerpieces. We will also have many different varieties of heirloom garlic and hot peppers available.
Pumpkin Season Is Starting!
We are just beginning to harvest our heirloom pumpkins and we are so excited about what is coming in from the field. We grow several different heirloom varieties which are beautiful to look at and make great decor but really shine in the kitchen as they are delicious in all your favorite pumpkin recipes. Swing by our market booth this Saturday to see our selection of pumpkins.
Last Chance: Ceviche Tostada!
This Saturday will be our final week offering our Ceviche Tostada. Our fresh blue catfish ceviche, marinated in lime juice with ripe tomatoes, chopped onions, fresh cilantro, kosher salt, and black pepper, served on a bed of lettuce on top of a crispy corn tostada. Starting next Saturday October 3rd we will be transitioning to our fall soup menu, so if you are a ceviche fan please come early this Saturday to make sure you get yours before they are gone!
This Week’s Special: Grilled Octopus Taco
Calling all octopus lovers, this one is for you! Tender octopus kissed by the grill for just the right char, served on warm corn tortillas and garnished with our pico de gallo. Delicately sweet, briny, and perfectly balanced, somewhere between scallop and crab. This is one of Chef Juan Carlos’s personal favorites and a special that sells out fast.
Take-Home Frozen Meal: Garlic Scape Pesto Pasta with Meatballs
This Saturday’s ready-to-heat frozen meal is a cozy one: penne pasta tossed in our house-made garlic scape pesto and served with tender handmade meatballs. Comforting, garlicky, and ready to heat whenever you are hungry. The perfect fall evening meal with almost no effort required. Order ahead at quarter-acre.com/shop to guarantee you don’t miss out.
The harvest from the field continues, the air is cooling, and the ceviche tostada will not be here much longer. We can’t wait to see you Saturday at the market rain, shine, or whatever the weather!