We're not only plentiful with pumpkins, but we're awash in squash. To augment your autumn table, we offer a dozen or so varieties of winter squash, like butternut, acorn, delicata, spaghetti, red kuri, blue and green hubbard, sweet dumpling and kabocha. For new recipe ideas check out Pam's Kitchen on the EBFarm web site. The switch from summer to fall is evident in our fruit displays. Pomegranates, persimmons and quince herald the new season, along with fresh dates and a variety of grapes.
Stone fruit is on the wane with the exception of late season plums.
We now have three varieties of luscious figs and a large selection of new crop apples and pears. The berry season is largely over, although we've been fortunate to still maintain a supply of beautiful strawberries. Farmer Mark's Carmel Valley raspberries finished up at the end of September but he has a wonderful selection of flowers that we expect to harvest through Thanksgiving. We're going to use a farmer's market format with produce in boxes rather than formally merchandised. In addition, we'll be selling our famous cookies and granola, Big Sur bakery breads and pastries, flowers, pumpkins, gourds, and Indian corn.