Update from the Gardens: September 1st

Greetings from the Gardens,
So many of the crops are at their peak right now.  It’s a wonderful time to cook from the gardens.  I’ve added several recipes that seem to fit in with the season.  Some I know I sent out last year, but with new pickers, I’m resending.  Please take a look at our new website.   www.harrisonmarketgardens.com.  We have archived many of this year’s recipes and will continue to add more, including these 5 new ones…soon.  Angela Wisch is our website guru, a fellow u-picker and an awesome person to deal with our multiple personalities.  Soon we’ll have next year’s information and prices for our newly harvested honey bonanza.  We just extracted again this morning and will have a nice quantity available for sale.  We’ll post prices when we have everything bottled.  We’ll try to have some quarts, 1 #, and 8 oz jars.  Our honey is spun out of the frames, filtered, and bottled.  We do not pasteurize.  Honey has a natural antibiotic and does not “go bad” although in time will crystallize and may have to be warmed to reliquify.
Neighbor Luke’s and the “egg lady’s” chickens both seem to be in overdrive.  New hens are coming into production as well. If you haven’t tried farm fresh eggs, they’re in our garage refrigerator with a plastic cup for payment and making change for the $3.00 cost.  Brown and white eggs have the same nutrition if fed the same, just different varities of hens.  We collect the cardboard cartons for recycling.  Both sources have the hens running around the farmyards in addition to getting some “layer feed” for good hard shells.  We are just the “go-between” since we have people coming and going all the time.
We have beds of new beets, kohlrabi, and carrots looking great for early October??  Spinach and green onions . . probably next week.  Radishes, another cool weather crop, may or may not make it before bolting from the last heat spell.  Winter squash is looking great.   Sweet corn has come to a sad end.
From the gardens,
Ben, Bill, and Jill