Japanese sweet potatoes, ginger, and acorn squash
Hi everyone,
I’m writing this ahead of the Next Door Dinner we’re cooking for Tuesday night at Guild Row. I hope you all were able to grab tickets (it sold out!) It’s been a busy weekend putting everything together but a lot of fun. We don’t often get to take the veggies all the way to completed dishes for large groups, and while we love prepping the veggies for CSA Club, being able to serve people a meal is deeply gratifying.
We’re at the second to last share for the season, and the weather is acting accordingly. With frosts in the forecast this week, the growing season is finally at an end. It’s been a long one, with lots of ups and downs. We had things like corn at a record early harvest, but substantial rains in July really put a damper on the peppers this year. Lisa and I were looking back at some of the instagram stories we had posted earlier in the season reminiscing on fava beans, strawberries, and caulilini. We’ll be sure to put together a little highlight reel to share with you all.
The consequence of being busy with Next Door Dinner (as well as with a couple other things) is that we haven’t quite been able to put together a plan for Soup Club yet. We may get around to having something more structured, but to be honest, it might just be an ad hoc thing if/when we find the time, ambition, and veggies to use up this fall. It’s been an amazing season so far, and I can’t put in words the gratitude that we have for you all joining us for it. We hope you all enjoy the share!
-Ben