FIELD NOTES:

There’s a point every September when the farm starts to feel like it’s changing gears. The tomatoes are slowing down, the peppers are hanging on, and suddenly the kale, chard, radishes, and carrots are looking very pleased with themselves.

What’s up with that?...Let me tell ya! Some vegetables actually prefer cool weather. As temperatures drop, these crops slow down and, in some cases, become sweeter and more flavorful.

Kale and chard are cool-weather champions. They can tolerate chilly temperatures and keep producing well after many summer crops have called it quits. Kale in particular can become sweeter after a light frost because the plant converts some of its stored starches into sugars.

Radishes also thrive as the weather cools. Warm temperatures can make them grow too quickly, resulting in a stronger, sharper flavor. Cooler weather helps them develop slowly, giving you that crisp texture and peppery-but-balanced bite we love.

Carrots are another crop that gets better with a little chill. Like kale, carrots can become sweeter as temperatures drop because they accumulate more sugars in response to the cold.

This is one of the things we love about growing a diversified farm: just when one season starts winding down, another one is getting really good.

Summer may be saying goodbye, but fall has some pretty delicious tricks up its sleeve.

FARM HAPPENINGS: 

The countdown to Applefest continues! 

HOW TO EAT YOUR VEGGIES: 

Parsley, the unsexy, underrated herb of the hour.

• Chimichurri: Chop parsley with garlic, olive oil, vinegar, salt, and red pepper flakes. Great on grilled vegetables, meat, fish, or crusty bread.

• Tabbouleh: Make parsley the star with bulgur, tomatoes, cucumber, lemon, and olive oil.

• Herby green sauce: Blend parsley with olive oil, lemon, garlic, and a little salt. Drizzle over roasted vegetables, potatoes, eggs, or beans.

• Parsley pesto: Use parsley in place of some or all of the basil. Add garlic, Parmesan, nuts, lemon, and olive oil.

• Add to beans: Stir a big handful of chopped parsley into white beans with lemon, olive oil, and garlic.

• Potatoes: Toss roasted or boiled potatoes with lots of chopped parsley, butter or olive oil, and lemon.

• Salads: Add a generous handful to grain salads, tomato salads, cucumber salads, or even a simple green salad.

• Soups: Stir fresh parsley in right before serving to brighten bean, lentil, potato, or vegetable soups.

• Compound butter: Mix finely chopped parsley with softened butter, garlic, lemon zest, and salt. Great on bread, corn, potatoes, or grilled vegetables.

• Preserve it: Make parsley pesto or green sauce and freeze it in ice cube trays. Pop out a cube whenever you need a quick hit of fresh herb flavor.

Hot tip: If you have a lot of parsley, don't be shy about using the stems too. They're flavorful and can go into pesto, sauces, stocks, soups, or anything you're chopping finely.