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After fizzling out in the hot and dry August days, the green beans, rejuvenated by a deep reaching rain, are flowering and fruiting again.  The sunflowers and golden rods are still singing as the first of the maple leaves turn orange and red.  We started pulling the winter squash and pumpkins out of the garden, but some of the plants which had started to die back with underripe squash, are now putting energy into finishing the ripening process.  The sweet corn season has officially ended, and we have started cutting the stalks for people in the neighborhood who use them for decoration. ...

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Save the Date for our annual CSA Harvest Dinner.  This year it will be on October 21st at 5pm.  All you need to do is show up to the main Farm House and you will be treated to a delicious feast provided by the combined efforts of Cynthia, Shepsi, and Liz.  Please let us know if you will or will not be able to attend and how many people will be with you.  That way we will have a good idea of how many people to cook for.

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Sweet Potato Greens - Sweet Potato is in the same family as Morning Glory.  The plants vine out and create a carpet before putting out some beautiful light purple flowers.  The young shoots are edible and delicious.  Try adding the greens to the pan with sweet peppers and onions and I'm sure it will be quite pleasing.  Give it more time to cook than you would spinach.  Similar cooking style to kale. Paste Tomatoes - some words from Cynthia: "Paste tomatoes will keep for quite a while, just out on a counter. Never put tomatoes in the refrigerator, as it...

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Shelling Beans Sweet Potato Greens Paste Tomatoes Red Onions Basil Sweet Peppers Squash

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Partially bake a pie crust at 450 degrees until pastry is slightly dry. Sprinkle immediately with 1/2 cup mozzarella cheese. Reduce oven temperature to 375 degrees. Cut paste tomatoes in wedges and drain on paper towels. Arrange over the melted mozzarella. Spread a half jar of pesto over tomatoes. Add a cup of shredded mozzarella, some grated Parmesan, and salt and pepper. Bake in oven for about 30 minutes until cheese is golden.  Garnish with basil leaves if you want. Wait 5 minutes before you cut.

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Hot and dry late summer has finally given way to cooler mornings and a nice heavy soaking rain.  We even had our first frost (earlier than most years) covering our lower hayfield where we currently have the sheep on pasture. For some crops, the cooler temperatures didn't come soon enough.  Brassica or Cole crops don't fare well in the hotter days and warm nights without the relief of rains.  The broccoli headed up in a stressed out way and will not be a crop of any mention this season.  The cauliflower is following suit.  The butternut squash is happy and has...

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