by Douglas Brown | Oct 11, 2019 | Frost
Nearly 80 degrees two days ago. Last night? Sixteen. That’s a super-hard frost. No tip-toeing into it this year! Fields that 48 hours ago supported tomatoes, eggplant and peppers so warm that the fruits radiated heat, now hold acres of blackened leaves and mushy...
by Douglas Brown | Oct 5, 2019 | arugula
Farm vegetables have different roles in the restaurants. We’ve got preening divas, like tomatoes, that fully ripen and get harvested for just about five or six weeks every year. They and others, like peppers, are stars. And we preserve them with abandon — fermenting,...
