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What's happening on the farm right now?
As I write, I'm hearing the wind blow the leaves off the trees in our front yard. It is such a distinctly fall sound. We went away to the coast over the week end. When we left, it seemed like fall had barely begun. Now it is in full swing. We still haven't gotten a killing frost, though it has been forecast many times in the last 10 days. Now they are saying late next week. We'll see. We are ready for it!
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We are preparing to get in our last few plantings of the year. One more round of radishes and spinach to be sown this week and then next week we'll plant the overwintering onions, a tiny bit of garlic and the tulips. We'll start on taking out the last of the tomatoes and plant the flowers that we grow in the high tunnels, a repeat of what is outside, snapdragons, campanula, delphinium, feverfew. While there is still plenty to do, the pace of work has slowed down. Pretty soon, it will be mostly harvest, clean up, and a good amount of paperwork, making spring orders of plugs and tubers, entering sales and expense records. Hopefully, it will also allow more time for walks in the woods and reflections on the season just past.
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What's available in the store and at market this week?
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Winter squash! It is so good right now, all sweetened up after curing and just right for roasting, soups, curries, stews and pies. We have all kinds that will be good for whatever you're making. We have lots of head lettuce and lettuce mix, parley and cilantro. Red and yellow onions. Both varieties store well so don't be afraid to stock up. We didn't have a very good onion year, so we won't be offering the 5lb bags this fall. Ditto for the potatoes. We are down to just a couple of crates of each kind, white and yellow. We have broccoli and cauliflower this week as well as some sweet cabbage. Several kinds of kale as well as rainbow Swiss chard and collards. Sweet peppers, poblanos, jalapenos and shishitos. Mixed bouquets and yes, still some dahlias.
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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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“If you want to make a friend, go to someone’s house an eat with them…the people who give you their food give you their heart. “
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SQUASH OR PUMPKIN WITH ROSEMARY AND WALNUTS
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6 cups of squash or pumpkin that’s cooked and cut in ¼ inch cubes
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4 large cloves garlic, thinly sliced lengthwise
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1 and a quarter cups large walnut pieces
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¼ cup fresh rosemary leaves or 1 tsp. dried, or to taste
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Working the vegetables while they are hot, sprinkle the oil and pepper over them and toss.
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Spread in a single layer in a pan.
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Sprinkle the garlic, walnuts, and rosemary.
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Toss and add more oil if needed and roast at 400F until hot
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Makes enough for 4 or 6 folks
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We have lots of kale. Here’s a dressing that holds up well with kale. You may want to massage the kale for a few minutes using a little oil and salt to soften it up.
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Combine all the ingredients in a jar, shake and serve
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The wrapper leaves on this cauliflower are perfection.
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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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