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News from Farm:
Above is a picture of some late, high tunnel cucumbers. We grow some every year. They aren't very productive but it is such a treat to have cucumbers in September, I haven't been able to give them up.
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We have one more planting of lettuce and a few beds of greens to plant outside and then we will start planting in our caterpillar tunnels for the November and December markets. We have two to put up and we have gotten so it only takes an hour or two. The beds have been covered all summer and look just right for planting into. Other farm activities include lots of hand weeding of beets and carrots, a lot of mowing, sowing the 60 plus trays of overwintering onions, greenhouse clean up and hazelnut harvest.
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Below: Last week's beautiful sunflower field, blooms spent and partially mown down so we can sow it winter cover crop.
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Fall greens hoping for some drier, cooler weather
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What's available this week??
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Lettuce mix is back this week but the head lettuce is now on break. We have the first of our fall greens available, bunches of tender green kale. The other green available is the faithful rainbow Swiss chard. The sweet peppers are beautiful, delicious and abundant right now. They are good roasted, sauteed , tossed in a salad, or, my favorite way, eaten just like an apple. We have four kinds of potatoes, red, white, yellow and blue. Three kinds of onions, yellow sweet, yellow storage and red. We have a few different kinds of winter squash this week, honeynut, delicata, angel hair spaghetti, jester (like delicata but with a thicker skin) and starlight acorn, a special acorn with great flavor and lovely speckled skin. We still have lots of basil and now is the time to make up your pesto for the winter. Parsley and cilantro. Loose beets with no tops. And tomatoes: heirloom, cherries and cocktails.
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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. |
“I know once people get connected to real food, they never change back.” Alice Waters
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Grilling summer squash - I recently read that adding an acid to your grilled summer squash gives it a nice taste boost. And it does! After taking the squash off the grill, put on a bit of vinegar or a juice like lemon or lime on the hot vegetable.
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DELiCATA SQUASH – ITALIAN ROASTED – Thanks Kowalski’s Market. First of all, delicata tastes wonderful. Secondly, you can eat the peel, which is most tasty, making the squash easy to work with. Note that one medium sized delicata will serve 3 people. This recipe is for 6 folks.
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2 tablespoons toasted pine nuts
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Fresh basil leaves, as many as you like
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Cut squash in half, scoop out seeds, and slice into half-moon shapes about a half-inch thick. Coat the entire squash with the olive oil and season with salt and pepper.
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Roast in a 450F oven on a baking sheet lined with parchment paper until browned and tender, about 25 minutes.
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Serve drizzled with oil, cheese, nuts, basil, salt and pepper.
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Delicata is so tasty it’s great just cut in half, scooped out and roasted with butter, adding more butter and a bit of salt when roasted. About 25 minutes at 450F does it.
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Adding spices you like to the cooked squash works too.
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The woods are full of mushrooms right now. This blue one is particularly spectacular.
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Thanks for reading and best wishes.
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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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