Week 19
I am trying to resist commenting on how fast the season went by because I know I refer to time flying by all the time. But it still surprises me every year.
As far as crops go we had many successes and a couple failures this year. Hopefully you were happy with what was in your boxes each week. We are incredibly fortunate to have pick-up at the farm and to have so much community support. You may not think that buying one farm share makes that much of an impact but we are a small farm and your support means a lot both as individuals and as a community. There are so many books and movies out there about local agriculture that it starts to seem a bit redundant and even trendy at times to talk about supporting local farmers. We don't want to be a trend or hip or be treated like rock stars, but we do want to grow good food and we need people like you to do so. Thank you for your support!
If you find yourself missing your weekly box of vegetables the stand will be open on Saturdays from 9am until 4pm and on Wednesdays from 3pm until 6pm from now until the end of November. Come by, say hi and get some veggies. We will have bags of storage vegetables as Thanksgiving gets closer.
Today's Box
Hakuri/Tokyo Turnip - The juicy bunched turnips you had in your boxes in the spring.
Purple Top Turnip - The classic fall root vegetable that has a peppery bite.
Parsnips
Yellow Onions
Garlic
Red Kabocha Squash - A squash popular in both Japanese and Korean culinary traditions but also excellent in a pumpkin pie. It is my favorite squash to use in a pureed soup that also has stock, coconut milk, lemongrass, galangal, red chiles and a squeeze of lime. If that sounds up your alley there are many similar recipes on line that will give you amounts and measurements. I just throw everything in the pot and hope for the best.
Carrots
Napa - Really good in a salad - sweet and crunchy
Romanesco - Looks crazy, tastes like cauliflower.
A farm share member (you know who you are) accused me of bad mouthing fall turnips while singing the praises of the rutabaga. I will confess, I try but I find it hard to like fall turnips. There is one way that I love them though and that is as a Middle Eastern pickle. This recipe is adapted from The Joy of Pickling and it is a fermented pickle. The beet makes them pink.
1 pound peeled turnips cut into 1/4 to 1/2 inch wedges
2 garlic cloves
1 small beet
1 cup white wine vinegar
1 cup water
11/2 tbs pickling salt
Add beets, garlic and turnip to a sterilized quart jar. Mix the remaining ingredients until the salt has dissolved and pour over the vegetables. Lightly cap and let stand at room temperature for 10 days and then keep in the refrigerator. Only putting the cap on lightly allows gases to escape as the pickle ferments.
Monday, October 15, 2012
Monday, October 8, 2012
Week 18
We have had some patchy frost the past four nights. The cold, sunny mornings remind me of New England. Hope you all are cooking up some fabulous fall food.
Delicata Squash - Delicata is one of the squashes we cook the most often. It tastes great, it is a nice size and is easy to prep and cook. You can eat the skin. One of our customers told us that the delicata squash changed her life. It is hard not to love this squash!
Carrots
Beets
Rutabagas - Not to be confused with a turnip, the rutabaga looks similar but is sweet and yummy.
Cauliflower
Lettuce
Cherry Tomatoes
Radishes - Large Share Only
Italian Frying Peppers - Large Share Only
You will get the best caramelization if you use a metal cookie sheet and only put a single layer of squash or rutas on it. All the ideas below assume you are setting your oven around 375 or 400.
Yikes, what do I do with a rutabaga?
Five Easy Ways to Use a Rutabaga
The first thing you need to do with a rutabaga is cut off the top and peel it.
1. Raw - Try a little raw and see if you like it. You can shred it and use it in salads for a bit of crunch.
2. Mashed - Cube and boil until tender. Mash and season the way you would with potatoes. You can also do half potatoes and half rutabagas for a milder flavor.
3. In Sweets - Use instead of carrots in muffins or carrot cake.
4. With other hearty fall dishes that call for root veggies - Add to beef stew, pot roast, chicken and dumplings, chowder or shepherd's pie.
5. Roast - Cube and roast by themselves or with other root veggies.
Five Easy Ways to Use Delicata Squash
1. Roasted Rings - Cut the end of the squash and scoop/scrape out the seeds. Cut squash into 1/2 inch rings. Toss with oil, salt and pepper and roast in a single layer on a cookie sheet until lightly browned and soft. Turning once during the cooking process will result in a more even caramelization but isn't necessary.
2. In Salads - Cut squash in half and scoop out the seeds (save them). Cube the squash and toss with oil, salt and pepper and roast. While the squash is cooking spread out the seeds on a small oiled cookie sheet. Pop those in the oven as well. They will be done well before the squash. Remove both seeds and squash when cooked. Let cool a bit and then put them in a salad and dress with a balsamic vinaigrette.
3. In a Quesadilla - Roast cubes of squash but add a bit of cumin to the oil, salt and pepper mixture. When finished squeeze a half of lime over them and use them with some sautéed onions and cheese in a quesadilla.
4. "Fries" Make Delicata fries by cutting in half to make to long boat shaped pieces. Clean out the seeds and cut into long wedges. If your squash is large you may want to cut your boat in half before you do this step. Toss with oil, salt, pepper, garlic and a a pinch of red pepper flakes. Roast until golden brown and cooked through.
5. Stuffed Boats - Cut the delicate in half and scrape out the seeds. Brush with oil or butter and sprinkle with salt and pepper. If you roast these face down the flesh will stay a little moister but check on them to make sure they aren't getting too dark on the spot that touches the cookie sheet. A glass or ceramic dish might be the best choice. Cook until soft. The squash can then be stuffed. I like sautéed onions, garlic, carrots, kale and a little dried fruit mixed with some sort of rice, orzo or grain. Kelly prefers to skip the dried fruit, add some browned sausage and use rice. Add a little Parmesan to the top and brown briefly under the broiler.
Have a great week.
We have had some patchy frost the past four nights. The cold, sunny mornings remind me of New England. Hope you all are cooking up some fabulous fall food.
Delicata Squash - Delicata is one of the squashes we cook the most often. It tastes great, it is a nice size and is easy to prep and cook. You can eat the skin. One of our customers told us that the delicata squash changed her life. It is hard not to love this squash!
Carrots
Beets
Rutabagas - Not to be confused with a turnip, the rutabaga looks similar but is sweet and yummy.
Cauliflower
Lettuce
Cherry Tomatoes
Radishes - Large Share Only
Italian Frying Peppers - Large Share Only
You will get the best caramelization if you use a metal cookie sheet and only put a single layer of squash or rutas on it. All the ideas below assume you are setting your oven around 375 or 400.
Yikes, what do I do with a rutabaga?
Five Easy Ways to Use a Rutabaga
The first thing you need to do with a rutabaga is cut off the top and peel it.
1. Raw - Try a little raw and see if you like it. You can shred it and use it in salads for a bit of crunch.
2. Mashed - Cube and boil until tender. Mash and season the way you would with potatoes. You can also do half potatoes and half rutabagas for a milder flavor.
3. In Sweets - Use instead of carrots in muffins or carrot cake.
4. With other hearty fall dishes that call for root veggies - Add to beef stew, pot roast, chicken and dumplings, chowder or shepherd's pie.
5. Roast - Cube and roast by themselves or with other root veggies.
Five Easy Ways to Use Delicata Squash
1. Roasted Rings - Cut the end of the squash and scoop/scrape out the seeds. Cut squash into 1/2 inch rings. Toss with oil, salt and pepper and roast in a single layer on a cookie sheet until lightly browned and soft. Turning once during the cooking process will result in a more even caramelization but isn't necessary.
2. In Salads - Cut squash in half and scoop out the seeds (save them). Cube the squash and toss with oil, salt and pepper and roast. While the squash is cooking spread out the seeds on a small oiled cookie sheet. Pop those in the oven as well. They will be done well before the squash. Remove both seeds and squash when cooked. Let cool a bit and then put them in a salad and dress with a balsamic vinaigrette.
3. In a Quesadilla - Roast cubes of squash but add a bit of cumin to the oil, salt and pepper mixture. When finished squeeze a half of lime over them and use them with some sautéed onions and cheese in a quesadilla.
4. "Fries" Make Delicata fries by cutting in half to make to long boat shaped pieces. Clean out the seeds and cut into long wedges. If your squash is large you may want to cut your boat in half before you do this step. Toss with oil, salt, pepper, garlic and a a pinch of red pepper flakes. Roast until golden brown and cooked through.
5. Stuffed Boats - Cut the delicate in half and scrape out the seeds. Brush with oil or butter and sprinkle with salt and pepper. If you roast these face down the flesh will stay a little moister but check on them to make sure they aren't getting too dark on the spot that touches the cookie sheet. A glass or ceramic dish might be the best choice. Cook until soft. The squash can then be stuffed. I like sautéed onions, garlic, carrots, kale and a little dried fruit mixed with some sort of rice, orzo or grain. Kelly prefers to skip the dried fruit, add some browned sausage and use rice. Add a little Parmesan to the top and brown briefly under the broiler.
Have a great week.
Monday, October 1, 2012
Week 17
It was a big week for the farm and for us personally. Last Wednesday we happily became the owners of 9.5 acres, a house and a random assortment of outbuildings in the South Bay area. The land and the house need some love and we have an almost overwhelming amount of short and long term goals. We will continue to lease land in the three spots we do now but will also start the process of of planning what to do with the new land. It means early dinners and sleeping in on Sundays will have to wait a little longer but it will be worth it. We are very excited.
The 10 day weather is predicting more sunshine but the tomatoes don't care. They are throwing in the towel. The cherry tomatoes still look decent and we have those for you today one last time. We were determined to have lots of cauliflower this fall and I really hope next week is the week it starts picking hard and we can include it in your boxes. It is in the same family as broccoli and cabbage but it always proves to be more of a challenge.
Let the squash games began - delicata next week.
We hope you have a fun week of cooking.
Acorn Squash
Carrots
Red Chipollini Onions
Head Lettuce
Garlic
Broccoli
Tuscan Kale - We grow a different kale for spring and summer because it grows well for us and I like the flavor. The Tuscan is a bit fussier but is beautiful and really delicious. It is a trendy kale but most of the praise it receives is warranted. When it is at its best no other kale compares. Plus, it is a fantastic color. Like all kale it is high in vitamins K, A and C and full of cancer fighting goodness.
Sungold Tomatos
Eggplant - Large Only
Rosemary
Cipollini Onion Recipe
This recipe is adapted from one that appeared in Cooking Light. I will include a link to the original. The original takes more time but it makes beautiful side dish. My adaptation keeps the flavors but is much quicker and has a lot more sauce. We usually have them with mashed potatoes or root vegetables and grilled steak. They have an addictive savory flavor.
1 pound chipollini onions - peeled and halved or quartered depending on size
2 Tbs Olive Oil
1/2 Cup Dry Red Wine
1/4 Cup Tamari or Soy Sauce
2 Tbs Balsamic Vinegar
1 Small Sprig of Rosemary
1 Tbs Honey
Heat oil in a skillet over medium heat. Add onions and stir occasionally until they soften and brown a little. Add everything else and simmer, stirring occasionally until the onions soften completely. Remove lid and let the liquid evaporate a little. Remove rosemary and serve warm. Original Recipe
It was a big week for the farm and for us personally. Last Wednesday we happily became the owners of 9.5 acres, a house and a random assortment of outbuildings in the South Bay area. The land and the house need some love and we have an almost overwhelming amount of short and long term goals. We will continue to lease land in the three spots we do now but will also start the process of of planning what to do with the new land. It means early dinners and sleeping in on Sundays will have to wait a little longer but it will be worth it. We are very excited.
The 10 day weather is predicting more sunshine but the tomatoes don't care. They are throwing in the towel. The cherry tomatoes still look decent and we have those for you today one last time. We were determined to have lots of cauliflower this fall and I really hope next week is the week it starts picking hard and we can include it in your boxes. It is in the same family as broccoli and cabbage but it always proves to be more of a challenge.
Let the squash games began - delicata next week.
We hope you have a fun week of cooking.
Acorn Squash
Carrots
Red Chipollini Onions
Head Lettuce
Garlic
Broccoli
Tuscan Kale - We grow a different kale for spring and summer because it grows well for us and I like the flavor. The Tuscan is a bit fussier but is beautiful and really delicious. It is a trendy kale but most of the praise it receives is warranted. When it is at its best no other kale compares. Plus, it is a fantastic color. Like all kale it is high in vitamins K, A and C and full of cancer fighting goodness.
Sungold Tomatos
Eggplant - Large Only
Rosemary
Cipollini Onion Recipe
This recipe is adapted from one that appeared in Cooking Light. I will include a link to the original. The original takes more time but it makes beautiful side dish. My adaptation keeps the flavors but is much quicker and has a lot more sauce. We usually have them with mashed potatoes or root vegetables and grilled steak. They have an addictive savory flavor.
1 pound chipollini onions - peeled and halved or quartered depending on size
2 Tbs Olive Oil
1/2 Cup Dry Red Wine
1/4 Cup Tamari or Soy Sauce
2 Tbs Balsamic Vinegar
1 Small Sprig of Rosemary
1 Tbs Honey
Heat oil in a skillet over medium heat. Add onions and stir occasionally until they soften and brown a little. Add everything else and simmer, stirring occasionally until the onions soften completely. Remove lid and let the liquid evaporate a little. Remove rosemary and serve warm. Original Recipe
Monday, September 24, 2012
Week 16
Happy Autumn
A couple of you have asked about winter squash. Next week will be the first week of winter squash. We will probably start with acorn. They came out of the field last week looking good and should be cured properly by next week.
This past week was the week of the pepper for us. We have been roasting, drying, hot saucing and freezing like crazy. We have a nice pile of peppers for you today as well. Most or all of the peppers in your box are a variety called Antohi Romanian. In my opinion they are the most beautiful pepper we grow. They start off a creamy yellow color and gradually turn red. They are named after a Romanian acrobat, Jan Antohi, who brought the seed to the U.S.
Leeks
Peppers
Potatoes
Carrots
Cukes
Arugula
Slicing Tomato
Cherry Tomatoes - Large Share Only
Swiss Chard - Large Share Only
Carrot Quinoa
This recipe is adapted from The Grains Cookbook by Bert Greene. It introduced me to quinoa many moons ago and is my favorite way to eat quinoa.
2 tbsp butter
1/2 cup or so chopped orange carrots
1/4 cup chopped onion, shallot or leek
1 2/3 cup chicken stock
2/3 cup quinoa
1/4 tsp cumin
Rinse quinoa and set aside to drain.
Melt butter in a saucepan over medium heat. Add your onion/shallot/leek and cook for a minute. Add carrots and cook for another couple minutes.
Add 2/3 cup broth, stir and bring to a boil. Lower heat and simmer covered for 15 minutes or until carrots are soft.
Transfer carrot mixture to a blender or food processor and blend until smooth. Rinse your saucepan and then return carrot mixture to pan with the rest of the stock. Heat until boiling and add the quinoa. Lower the heat and cook covered for about 15 minutes until quinoa is tender.
Feta Stuffed Peppers
This recipe is from Saveur magazine. I made a couple minor changes to the recipe. The recipe called for Fresno chiles but we made this using the sweet peppers you have in your box today and it was fantastic. While everyone gets the same amount of peppers in weight there is quite a bit of size variation among the peppers. As a result you will have to use your own judgement of how many peppers to use.
5 - 10 sweet peppers
9 oz feta, cumbled
2 tbsp extra virgin olive oil
2 tbsp greek yogurt
1 tbsp chopped parsley
1/4 tsp lemon zest
1/4 tsp dried oregano
2 egg yolks
ground pepper
Set oven to broil. Put peppers on a baking sheet under the broiler (not too close). Turning once or twice cook about 5 minutes until peppers have softened. You don't want the skin the char. Let the peppers cool until ready to use.
Happy Autumn
A couple of you have asked about winter squash. Next week will be the first week of winter squash. We will probably start with acorn. They came out of the field last week looking good and should be cured properly by next week.
This past week was the week of the pepper for us. We have been roasting, drying, hot saucing and freezing like crazy. We have a nice pile of peppers for you today as well. Most or all of the peppers in your box are a variety called Antohi Romanian. In my opinion they are the most beautiful pepper we grow. They start off a creamy yellow color and gradually turn red. They are named after a Romanian acrobat, Jan Antohi, who brought the seed to the U.S.
Leeks
Peppers
Potatoes
Carrots
Cukes
Arugula
Slicing Tomato
Cherry Tomatoes - Large Share Only
Swiss Chard - Large Share Only
Carrot Quinoa
This recipe is adapted from The Grains Cookbook by Bert Greene. It introduced me to quinoa many moons ago and is my favorite way to eat quinoa.
2 tbsp butter
1/2 cup or so chopped orange carrots
1/4 cup chopped onion, shallot or leek
1 2/3 cup chicken stock
2/3 cup quinoa
1/4 tsp cumin
Rinse quinoa and set aside to drain.
Melt butter in a saucepan over medium heat. Add your onion/shallot/leek and cook for a minute. Add carrots and cook for another couple minutes.
Add 2/3 cup broth, stir and bring to a boil. Lower heat and simmer covered for 15 minutes or until carrots are soft.
Transfer carrot mixture to a blender or food processor and blend until smooth. Rinse your saucepan and then return carrot mixture to pan with the rest of the stock. Heat until boiling and add the quinoa. Lower the heat and cook covered for about 15 minutes until quinoa is tender.
Feta Stuffed Peppers
This recipe is from Saveur magazine. I made a couple minor changes to the recipe. The recipe called for Fresno chiles but we made this using the sweet peppers you have in your box today and it was fantastic. While everyone gets the same amount of peppers in weight there is quite a bit of size variation among the peppers. As a result you will have to use your own judgement of how many peppers to use.
5 - 10 sweet peppers
9 oz feta, cumbled
2 tbsp extra virgin olive oil
2 tbsp greek yogurt
1 tbsp chopped parsley
1/4 tsp lemon zest
1/4 tsp dried oregano
2 egg yolks
ground pepper
Set oven to broil. Put peppers on a baking sheet under the broiler (not too close). Turning once or twice cook about 5 minutes until peppers have softened. You don't want the skin the char. Let the peppers cool until ready to use.
Mix everything but the peppers in a bowl with a hand mixer.
Carefully cut each pepper in half lengthwise and remove the seeds. Stuff each pepper with some of the feta filling and put in the fridge for 15 minutes to firm up a little. Broil peppers until cheese is golden brown and bubbly, about 6 minutes. Transfer peppers to a platter and serve hot.
Other recipes call for the top to be cut off the pepper, the pepper stuffed and then the tops tooth picked back on the pepper before cooking. I opted for the easy way out but even the easy way requires you keep the shape of the pepper so you have a little boat for your filling.
Hope you all have a chance to enjoy the beautiful weather.
Hope you all have a chance to enjoy the beautiful weather.
Monday, September 17, 2012
Week 15
It has been a fun week on the farm. Last Tuesday Kelly and I took the day off and went up to Mount Vernon. One of the seed companies we order from had a field day at their trial gardens. It was fantastic. We got to relax but still talk about vegetables. We met a couple other farmers and saw a few new varieties for next year. On Thursday we started hauling winter squash out of the field. The butternut plants had died back the most and we started with them. The squash field is impenetrable in the summer so harvest is always filled with surprises. Thus far all the surprises have been good. And finally, yesterday we slaughtered our chickens and filled the freezer with meat for the winter. That task isn't a fun one but it went quickly and it is a good feeling to know it is finished and we are stocked up for the year.
Jacob, our friend, and one of the owners of Calliope Farm helped us with our chickens yesterday. I asked him if they do fall radish plantings and he responded that they do and fall radishes time well with taco season. We eat all sorts of tacos year round but only at this time of year do we have the luxury of freshly roasted poblanos. They are great on Mexican style street tacos or in veggie tacos. A few radishes on the side with a squeeze of lime are a must have item according to Jacob and I am inclined to agree.
Enjoy your veggies.
Lettuce
Carrots
Broccoli
Cherry Tomatoes
Onions
Poblano Peppers
Radishes
Baby Stir Fry Greens - Large Share Only
Poblano Pepper Recipes
Roasted Poblanos
I like to use the grill to roast my peppers but you can do it over the flame of a gas stove or under the broiler if you prefer.
Heat your grill and lightly rub your peppers with oil. Place peppers on a hot part of the grill turning after the pepper has blistered and darkened a bit. I don't like to char them quite as much as I do with a roasted red pepper. The flesh is a little more delicate and can get a bit bitter if completely blackened. Once all sides have cooked/blistered remove peppers to covered dish and let them cool. They should peal easily. I have sensitive skin and like to wear gloves when I am peeling the peppers. When I forget my hands burn for a long time after I finish.
In addition to using these as a garnish for tacos I also like to layer them in a little dish with some cheese and bake them until the cheese melts. It is delicious with warm tortillas. Last week we sliced them in half, took out the seeds, rubbed a bit of oil on them and then placed them cut side up on the coolest part of our gas grill. We cracked and egg in each one, added a little salt and pepper and then closed the grill until the egg was just cooked. It made a great meal with rice, beans, tortillas and a salad.
Here is a link to a Rick Bayless recipe for skirt steak tacos with poblanos.
Tacos de Arrachera al Carbón con Rajas
It has been a fun week on the farm. Last Tuesday Kelly and I took the day off and went up to Mount Vernon. One of the seed companies we order from had a field day at their trial gardens. It was fantastic. We got to relax but still talk about vegetables. We met a couple other farmers and saw a few new varieties for next year. On Thursday we started hauling winter squash out of the field. The butternut plants had died back the most and we started with them. The squash field is impenetrable in the summer so harvest is always filled with surprises. Thus far all the surprises have been good. And finally, yesterday we slaughtered our chickens and filled the freezer with meat for the winter. That task isn't a fun one but it went quickly and it is a good feeling to know it is finished and we are stocked up for the year.
Jacob, our friend, and one of the owners of Calliope Farm helped us with our chickens yesterday. I asked him if they do fall radish plantings and he responded that they do and fall radishes time well with taco season. We eat all sorts of tacos year round but only at this time of year do we have the luxury of freshly roasted poblanos. They are great on Mexican style street tacos or in veggie tacos. A few radishes on the side with a squeeze of lime are a must have item according to Jacob and I am inclined to agree.
Enjoy your veggies.
Lettuce
Carrots
Broccoli
Cherry Tomatoes
Onions
Poblano Peppers
Radishes
Baby Stir Fry Greens - Large Share Only
Poblano Pepper Recipes
Roasted Poblanos
I like to use the grill to roast my peppers but you can do it over the flame of a gas stove or under the broiler if you prefer.
Heat your grill and lightly rub your peppers with oil. Place peppers on a hot part of the grill turning after the pepper has blistered and darkened a bit. I don't like to char them quite as much as I do with a roasted red pepper. The flesh is a little more delicate and can get a bit bitter if completely blackened. Once all sides have cooked/blistered remove peppers to covered dish and let them cool. They should peal easily. I have sensitive skin and like to wear gloves when I am peeling the peppers. When I forget my hands burn for a long time after I finish.
In addition to using these as a garnish for tacos I also like to layer them in a little dish with some cheese and bake them until the cheese melts. It is delicious with warm tortillas. Last week we sliced them in half, took out the seeds, rubbed a bit of oil on them and then placed them cut side up on the coolest part of our gas grill. We cracked and egg in each one, added a little salt and pepper and then closed the grill until the egg was just cooked. It made a great meal with rice, beans, tortillas and a salad.
Here is a link to a Rick Bayless recipe for skirt steak tacos with poblanos.
Tacos de Arrachera al Carbón con Rajas
Monday, September 10, 2012
Week 14
Sometimes I am unsure if we do nothing else but farm because we need to or because it is just our personalities. We both want our farm to be successful, to look great and to produce as much food as possible. Of course we can't do everything but when someone invites us to dinner and we have the choice of enjoying the company of friends or getting something transplanted we usually choose to stay in the garden. I have been thinking about this because I missed a wedding this weekend and because we have said good bye to some great part-time help this week that allowed us to accomplish so much more than we ever could have when it was just the two of us. One left to go sailing in the San Juan Islands and the other to California. Both worked hard and provided us with a lot of laughs. Claire, our full-time employee will stick it out to the end of the season with us. The end of the summer always leaves me with such mixed feelings. I love that I can sneak away from the garden a little without feeling like there is something that should have been done. But, it also makes me sad. The fields on Shincke Road are almost empty. All the evidence of the hard work we have done is disappearing. Plus there are so many meals I haven't made that call for tomatoes and cucumbers!
But, I am getting a little ahead of myself. Autumn has not arrived yet. You will begin to see a change in your boxes over the next couple weeks. Items like radishes that you haven't seen since spring as well glorious fall root veggies are just around the corner. Hopefully you all have been enjoying the beautiful late summer days.
Corn - It isn't pretty but it is fresh out of the field this morning. Most importantly, it is delicious, sweet and tender.
Loose Beets
Beans
Lettuce
Tomatoes - Savor your tomatoes, they might be one rainfall away from death. They have been showing signs of disease for sometime but the warm, dry weather has kept it under control.
Cukes
Zucchini
Garlic
Eggplant - Small Only
Romenesco Cauliflower - Large Only
Have a great week.
Sometimes I am unsure if we do nothing else but farm because we need to or because it is just our personalities. We both want our farm to be successful, to look great and to produce as much food as possible. Of course we can't do everything but when someone invites us to dinner and we have the choice of enjoying the company of friends or getting something transplanted we usually choose to stay in the garden. I have been thinking about this because I missed a wedding this weekend and because we have said good bye to some great part-time help this week that allowed us to accomplish so much more than we ever could have when it was just the two of us. One left to go sailing in the San Juan Islands and the other to California. Both worked hard and provided us with a lot of laughs. Claire, our full-time employee will stick it out to the end of the season with us. The end of the summer always leaves me with such mixed feelings. I love that I can sneak away from the garden a little without feeling like there is something that should have been done. But, it also makes me sad. The fields on Shincke Road are almost empty. All the evidence of the hard work we have done is disappearing. Plus there are so many meals I haven't made that call for tomatoes and cucumbers!
But, I am getting a little ahead of myself. Autumn has not arrived yet. You will begin to see a change in your boxes over the next couple weeks. Items like radishes that you haven't seen since spring as well glorious fall root veggies are just around the corner. Hopefully you all have been enjoying the beautiful late summer days.
Corn - It isn't pretty but it is fresh out of the field this morning. Most importantly, it is delicious, sweet and tender.
Loose Beets
Beans
Lettuce
Tomatoes - Savor your tomatoes, they might be one rainfall away from death. They have been showing signs of disease for sometime but the warm, dry weather has kept it under control.
Cukes
Zucchini
Garlic
Eggplant - Small Only
Romenesco Cauliflower - Large Only
Have a great week.
Monday, September 3, 2012
Week 13
Carrots
Lettuce
Red and/or Yellow Sweet Peppers
Green Bell Pepper - Large Share Only
Tongue of Fire Shell Beans - This is one of the beans we grow for dry beans but it also makes a great fresh shell bean.
Sweet Onions
Sungold Cherry Tomatoes
Red Slicing Tomato
Juanne Flamme and Glacier Salad Tomatoes - If you have a home garden and struggle getting tomatoes to ripen I highly recommend the Juanne Flamme. It really cranks out tomatoes. I read about it in the Barbara Kingsolver book Animal, Vegetable, Miracle a few winters ago. When I saw a pack of seeds at the Co-Op I decided to give it a try and have been really happy with it. The downside for us is that it doesn't sell great. Most people want big slicers or cherries. The golf ball size is always a tough sell. As a result we have a bunch of them for you to help yourself to today.
Flat Leaf Parsley
Eggplant - Large Share Only (coming soon for small shares)
Green Cabbage - Large Share Only
Shell Bean Recipe
You will need to remove the beans from the pod and cook them in water for about 30 to 40 minutes or until they are a texture you like. Sometimes I like to throw in a little onion and a bay leaf while they are cooking. They will turn grey when you cook them.
I wish our timing was better. Corn and fresh shellers make an amazing succotash. I am including a link to a recipe from a blog I read. I make something similar with corn, beans and whatever I have on hand. While it wouldn't be a succotash without corn I am sure it would still be good.
Smitten Kitchen Summer Succotash
Shell Beans are great in salads.
Shell Bean Salad
While your beans are cooking chop up a little onion, one small clove garlic and some parsley. Mix up your favorite vinaigrette and toss it in a bowl with the garlic, onion and parsley. Chop up one large tomato. Drain the beans and mix everything together adding salt and pepper as needed. Serve room temperature or refrigerate until you are ready to eat.
Fresh Shellers are also delicious added to your favorite chicken or vegetable soup recipe and they are good with braised chicken and vegetables.
Carrots
Lettuce
Red and/or Yellow Sweet Peppers
Green Bell Pepper - Large Share Only
Tongue of Fire Shell Beans - This is one of the beans we grow for dry beans but it also makes a great fresh shell bean.
Sweet Onions
Sungold Cherry Tomatoes
Red Slicing Tomato
Juanne Flamme and Glacier Salad Tomatoes - If you have a home garden and struggle getting tomatoes to ripen I highly recommend the Juanne Flamme. It really cranks out tomatoes. I read about it in the Barbara Kingsolver book Animal, Vegetable, Miracle a few winters ago. When I saw a pack of seeds at the Co-Op I decided to give it a try and have been really happy with it. The downside for us is that it doesn't sell great. Most people want big slicers or cherries. The golf ball size is always a tough sell. As a result we have a bunch of them for you to help yourself to today.
Flat Leaf Parsley
Eggplant - Large Share Only (coming soon for small shares)
Green Cabbage - Large Share Only
Shell Bean Recipe
You will need to remove the beans from the pod and cook them in water for about 30 to 40 minutes or until they are a texture you like. Sometimes I like to throw in a little onion and a bay leaf while they are cooking. They will turn grey when you cook them.
I wish our timing was better. Corn and fresh shellers make an amazing succotash. I am including a link to a recipe from a blog I read. I make something similar with corn, beans and whatever I have on hand. While it wouldn't be a succotash without corn I am sure it would still be good.
Smitten Kitchen Summer Succotash
Shell Beans are great in salads.
Shell Bean Salad
While your beans are cooking chop up a little onion, one small clove garlic and some parsley. Mix up your favorite vinaigrette and toss it in a bowl with the garlic, onion and parsley. Chop up one large tomato. Drain the beans and mix everything together adding salt and pepper as needed. Serve room temperature or refrigerate until you are ready to eat.
Fresh Shellers are also delicious added to your favorite chicken or vegetable soup recipe and they are good with braised chicken and vegetables.
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