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What's happening on the farm right now?
We are making a shift from our summer crops to the fall crops. We start the season spending most of our harvest mornings bunching, bunching and bunching greens. Around June, we start spending most of our harvest mornings picking, picking and picking buckets of squash, tomatoes and eggplants. Here we are at the beginning of September and we are back to bunching and bunching greens (and picking LOTS of sweet peppers but that doesn't fit in the story as well.).
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We got a bunch of planting done this morning, more collards and kale for our November and December markets. The ground was too wet for the tractor so we did it all by hand, which, while not terrible isn't as plush as riding on the back of the transplanter. As Sophia commented "Who'd have thought you could be spoiled by a waterwheel transplanter!"
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Sophia and Scott moving the netting we use to mark the beds when we transplant by hand.
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What's available in the store and at market this week?
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Honeynut had been added to our winter squash line up. This small butternut has darker richer flesh than a regular butternut and skin thin enough to eat. Other winter squash available include delicata, starry night acorn, and angel hair spaghetti. We've added another kale to our offerings as well, red curly. It is just like the green curly but....red! We also have lacinato, green curly, and red russian. The collards are looking good and the rainbow chard is still going strong. We have some beautiful basil and a great deal on a 1lb bag if you are putting up pesto for the winter. Lots of red butter lettuce, also green oak, red leaf and romaine. The sweet peppers are going off! Email us if you'd like to get 5lbs or more for freezing and we can make it happen. Jalapenos and poblanos. Potatoes and onions. Heirloom, cherry and cocktail tomatoes. Gorgeous dahlias!
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There is new kale in town.
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John's Recipe of the Week
John Loyd is our dear friend, neighbor, CSA worker member and a gourmet Southern cook. His delightful cooking observations and delicious recipe offerings appear here each week.
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John is still away so here are some ideas from Recipes from America’s Small Farms for stuffing sweet peppers, eggplants, and even onions. These stuffing recipes will fill about 4 smallish peppers.
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Fresh vegetables and cheese: Toss 2 chopped tomatoes, 1 diced medium onion, ½ cup chopped fresh basil, 2 minced garlic cloves, and salt and pepper to taste. Sauté briefly in 2 tablespoons olive oil. Combine with 2 cups cheese (grated mozzarella or cheddar or ricotta, or a mixture). Top with grated parmesan.
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Cheese and Greens: Heat 2 tablespoons olive oil in a skillet; sauté 1 chopped small onion and 3 minced garlic cloves. Add 4 cups chopped greens; sauté until softened. Combine with 2 cups grated cheese. Season with salt, pepper, and herbs of your choice.
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Bake the stuffed vegetables on oiled baking pan at 375° for 45 minutes to 1 hour, until stuffing is browned and the veggies are easily pierced with a fork.
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Crispy Kale, our favorite
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Preheat oven to 375°. Roughly chop one bunch of green curly kale. Toss chopped kale in a bowl with olive oil, season generously with salt and pepper. Bake for 15-20 minutes, or until the kale is crispy like potato chips.
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Your farmers, Vanessa and Alex
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Love the flowers. Honor the vegetables. Let the weeds go!
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- Cheri Huber and Ashwini Narayanan
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