Mid-October on the farm can feel like you are on yo-yo. One minute you are taking your time looking around enjoying the results of all the work of late spring and summer. Then the next you gotta get back to work as we are in a race against the forecast. There is a chance of frost for us this Sunday morning, which means the last two days have been a full sprint to get everything out of the ground before the cold arrives.
The Peanut Harvest Is In
Three years ago we decided to try growing peanuts and this year we truly have a peanut harvest to celebrate. If you have been following along since the spring you know this crop has had a journey. Year one we planted 50 feet and sold out in a week. Year two we doubled down to 100 feet, but the deer had other plans and ate and dug up the plants relentlessly, leaving us with basically nothing to harvest. This year we planted over 200 bed feet of Tennessee Red Valencia heirloom peanuts, covered the entire bed with netting from the start, and kept the deer at bay all season long.
The result? A beautiful harvest that is currently drying in the greenhouse. Tennessee Red Valencia is known for being exceptionally sweet and flavorful, with papery red seed covers similar to Virginia or Spanish peanuts, producing two to five kernels per pod. We have been dreaming about this harvest for so long and it is looking great. We will share more details about availability very soon, so stay tuned and keep an eye on our socials and right here on the blog.
Sweet Potatoes: Racing the Frost
We have spent the last two days digging sweet potatoes and with a frost potentially arriving Sunday morning. Even though sweet potato tubers grow underground, frost can damage them, so timing matters. We still have more to dig but we are feeling good about the progress.
After harvesting, sweet potatoes need to cure in a warm environment for about 7 to 10 days to convert their starches into sugars and develop that full, rich sweetness. We expect to have our cured sweet potatoes available at the market by the end of October. If you planted sweet potato slips from our farm this summer, now is also a great time to check on yours! They should be ready to dig before your first frost, which depending on where you are could be coming up soon.
This Week’s Soup: Butternut Squash
Made from our own farm-grown butternut squash, plus carrots, onions, and vegetable broth, then pureed silky smooth. Creamy, warming, and deeply satisfying, and naturally dairy-free, vegan, and gluten-free. Available hot by the half pint, pint, or quart. No preservatives, so keep it refrigerated or freeze it to enjoy later.
This Week’s Special: Chorizo Taco
Sautéed beef chorizo with onions, served on a warm corn tortilla and topped with our fresh pico de gallo. Want to make it a breakfast taco? Add a scrambled egg!
Take-Home Frozen Meal: Chicken Enchiladas
A crowd pleaser every time: shredded chicken wrapped in corn tortillas, covered in a mild red sauce with a touch of heat, and topped with a blend of cheeses. Pick it up at the booth, take it home, and heat it up whenever you are ready.
What to Expect at the Booth
We are still harvesting tomatoes and expect to have a few at the booth this Saturday, so get to the market early if you want some. We will also have some hot peppers and our heirloom garlic. Our butternut squash and heirloom pumpkins are coming in beautifully. Many of our smallest mini butternut varieties have been harvested and are sold out for the season, but we still have a wonderful range of sizes available. Come pick out your perfect fall squash.
October is one of the best months to visit the Easton Farmers’ Market and this Saturday is shaping up to be a great one. Come find us at 8am, rain or shine, and we will see you out there!