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News from the farm...
The light right now takes my breath away about million times each day. Every time I go around a corner or come upon a new view, it's filtering through yellow leaves or glinting off of spiderwebs blowing high across our fields or highlighting some ordinary thing, revealing its true magnificence.
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We got a break in the rain late last week and got the strawberries planted. Then it rained the entire weekend and now we are waiting for the soil to dry out to plant the overwintering onions. We cleared out our perennial flower patch last week and are filling in the gaps with divisions of flowers from around the farm and digging up sweet little volunteer verbenas to put them in a bed where they won't be mowed every two weeks. My Mom also brought us some lovely Japanese anemones to put into our perennial patch. These will be gorgeous in our fall bouquets next year! Thanks Mom!
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We deeply appreciate everyone who made the quick pivot and came out to Cecilia's Kitchen this past Saturday, either to pick up your pre-order or purchase produce and flowers from the stand. It was a great market, even with the change of location, the constant rain and the shortened hours. We are one resilient community. With all the changes brought on by the pandemic, something like a last minute switch of market location barely makes us break our stride. Thank you!
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Below: We caught this one mid-meal. Not sure how she feels about it.
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What's Available This Week
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Lots of great produce! Heirloom tomatoes keep coming off the vine, gorgeous and delicious. Popcorn is ready. The greens are getting sweeter with the cool weather, green kale, red kale for this week. Negi style green onions are ready. These are larger more flavorful scallions that are especially good grilled. Pungent yellow storage onions. My favorite kid of potato, green mountain, is great baked, mashed, boiled with butter. It just like a potato should taste. We also have pinto gold, a customer favorite. All the iwnter squash is cured and sweet and ready to eat. Mini butternuts and full sized, jester, two kinds of kabocha, honeyboat, a cousin of delicata, angel hair and regular spaghetti squash. Lettuce mix, lots of head lettuce. Cilantro, lots of dahlias. Enjoy them and our mixed bouquets before the killing frost comes. We'll have brocolli and cauliflower at market today and Saturday. We haven't figured out the sale unit so they aren't on the site yet. More big beautiful cabbages.
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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 recipes offerings appear here each week.
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“Laughter is in the place where food is.” Irish proverb
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OVERCOOKED VEGETABLES – We like to toss vegetables in a bunch of olive oil and aromatic herbs and roast them for a long time. It’s fast as well as tasty. Thanks to Bon Appétit for the times and seasoning ideas.
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Cooking times – halve your veggies and trim where needed
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Eggplant – 70 to 80 minutes
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Squash – 100 to 110 minutes
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Peppers – any kind – 80 to 90 minutes
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Small tomatoes – 40 to 50 minutes
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Start with ½ cup or so olive oil and ½ a head of garlic
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Seasoning – Season with kosher salt and add any of the following herbs.
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2-inch piece of ginger, thinly sliced
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2 dried chilies or chile powder or red pepper flakes
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Springs of fresh or dried herbs – rosemary, oregano, sage and or thyme
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Zest of one lemon cut in wide strips with a vegetable peeler
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Cumin seeds, fennel seeds and/or coriander seeds
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Cook at 350F – turning garlic cut side down and tossing the vegetables 2 or 3 times until golden brown and crisp around the edges. Let them cool slightly and toss with one of the following.
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Tablespoon Sherry or red wine vinegar
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Tablespoon of unseasoned rice vinegar or tablespoon white wine vinegar
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Dahlias, the most generous of flowers, really start producing as it cools down and all the other flowers have about given up.
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Love the flowers. Honor the vegetables. Let the weeds go!
Your farmers, Vanessa and Alex
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