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Week 18 Newsletter |
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Newsletter Archive |
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At the end of the growing season, some farmer’s like to say that they are working on ‘putting their gardens to sleep’. When all the harvesting is done there is still work to do to prepare the ground for rest before the onslaught of winter and harsh weather. There is still plastic to be ripped up, trellising to be taken down and cover crops to plant. Not to mention all of the food that still needs to be harvested! A responsible gardener or farmer would not simply take the crop and run, because there is still a fair amount of giving back that needs to take place.
When CSA is over, our hurried schedule of meeting harvesting deadlines every week shifts to a different, more casual sort of pace that I happen to enjoy very much. There is the waxing and the waning of the seasons and the waning is beginning now. The off season is time to care for your tools and equipment and see that they stay lubricated, sharp and in peak working order. It’s time to pick up larger miscellaneous projects that help improve the functionality and esthetics of the farm; usually projects too large to tackle in the middle of the growing season when all of our attention and time is spent actually in the field.
We have plans to build a portable chicken coop on an old wagon we have on the farm to keep laying hens in. We look forward to offering pastured, fertile and soy-free eggs to our CSA members next year. Due to the new pattern of flooding every year now, we need to work on re-directing water flow around the greenhouse, and bringing home a wood-burning hot-water furnace for heating our greenhouse and getting that installed and functioning. Last Spring, being our first Spring in our new greenhouse, we did not have a practical and economical method for keeping the greenhouse from freezing at night in the early March days when most of the plants are being started indoors.
As this season is getting colder and winding down, we’re working on getting more winter rye planted as a cover crop. The winter rye will keep weeds from coming up and taking over still this fall or in early spring when new growth starts again. The rye plants will help hold the soil in place where there was bare soil from recent harvests, and it will help restore nitrogen and other nutrients to the soil. The cover crop helps hold the nutrients in the soil in place rather than risking that they be lost from water leeching and erosion in the spring and fall.
Putting the garden to sleep is peaceful, triumphant and even sad in some ways. It’s the mark of an end of a good and timely growing season. It’s the exhale from my constrained chest, it’s the laugh at the end of a good story and it’s the smile on my face when I’m sleeping. But the end of a growing season and the beginning of Winter also means many months ahead without fresh, local food. We have a winter to endure and the time is now to gather our nuts and store them in our holes. Although it is time to exhale, it is also time to hurry up and store, can and freeze some food while the real food is still here!
So….WHAT’S in the BOX??? Beets- More beautiful Beets. Notice the Burpees Golden beet or the heirloom chioggia beets mixed in. Stores best in a plastic bag in the refrigerator with tops removed. Red Cabbage, or January King Cabbage– Stores best in plastic bag in fridge. White Onions— Still plenty of onions to give. Does not need refrigeration. Store away from direct sunlight. Cherry Bell or French Breakfast Radish- Fall radishes are always much crispier, less hot and hardly ever woody. Gotta love fall radishes. Bell Pepper, Hot Pepper- Beautiful peppers. Possibly the last week if we have a frost coming! Maybe one more if we’re lucky! Arugula- Brought to you by popular demand. Give it a try and let us know what you think. Look for recipe ideas below. Mix with salad. Red Leaf lettuce- Lettuce has been gone for awhile, maybe just a couple more givings to cap off a nice season. Celery- More beautiful Celery. It looks a little better this week! Must be stored in plastic bag to keep firm. Delicata Winter Squash- The first of our winter squash giving. The sweetest and most perishable of the winter squash. Adam’s favorite! Broccoli- Absolutely Beautiful! I’m so pleased!
Next week! A short list of items that we may have next week, but will not promise to have. Due to the unexpectedness of the season, anything could pop up or go down hill in no time. Carrots, Potatoes, Celeriac Root, Spinach, kale, Onions, Garlic Peppers, Winter squash, Broccoli. Week 18 Recipes Delicata Squash with Rosemary, Sage, and Cider Glaze2 medium delicata squash or other winter squash such as kabocha (about 2 pounds) Melt the butter in a large frying pan over low heat. Add the sage and rosemary and cook, stirring until the butter just begins to turn golden brown, approximately 3 to 5 minutes. NOTE: Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture. Add the squash to the frying pan. then the apple cider, water, sherry vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, approximately 20 to 30 minutes. Remove from heat. Season with additional pepper and salt if needed. Makes 6 servings.
Will I Am's Leek & Kale Soup:- This recipe is from one of our members, Bill Meeks. He made this soup and brought it to our CSA pot luck a couple weeks ago. If you still have some of these old veggies in the fridge, here’s a soup that will help you use them all up.
Hot Cabbage Slaw. Madison Herb Society Cookbook, L. Poehlman
2 bacon strips or 1 tablespoon olive oil 1/4 cup chopped onion 6 cups shredded cabbage Chopped fresh dill to taste Pinch of sugar Salt and pepper to taste 1 tablespoon vinegar
Chop the bacon, fry in skillet, and remove. (Alternatively, heat oil.) Add onion and sauté until soft, about 5 minutes. Add 2 tablespoons water, the cabbage, dill, sugar, salt and pepper; cover and simmer until wilted but still crunchy. Add bacon or oil and vinegar and toss. Makes 3-4 servings.
Tofu Broccoli Cashew Peanut Madness
1 tablespoon butter or oil 1 large onion, chopped 1 clove garlic, minced 1 pound herbed tofu, cubed 2 tablespoons tamari or soy sauce, divided 1/2-3/4 cup peanut butter, preferably crunchy 2-3 teaspoons lemon juice 1/4 teaspoon cumin or more to taste Cayenne to taste 1 medium head broccoli, peeled and chopped Hot, cooked brown rice Handful of roasted cashews, chopped
Heat butter or oil in skillet; add onion and garlic; sauté until soft. Add tofu and 1 tablespoon tamari; sauté until brown. Remove from pan. In same pan, mix peanut butter, lemon juice, remaining tablespoon tamari, cumin, and cayenne. Thin with up to 1 cup water to obtain gravylike texture. Stir in tofu mixture. Steam broccoli, serve sauce over broccoli and brown rice, topped with cashews. Makes 4 servings.
Arugula Salad Baby arugula makes a nice change from lettuce. Many people are unfamiliar with its piquant charms and fear that it is one of those bitter greens. Although it does have a pronounced peppery taste when eaten unadorned, mixed in a salad with other ingredients and dressing, it is surprisingly tamed, yet distinctive. So if you're looking for something new to jazz up your salad repertoire, try this elegant presentation. Serves 4 5 ounces Arugula (add lettuce greens to mixture if you like) 1/2 teaspoon Dijon mustard 2 tablespoons champagne vinegar or white wine vinegar 1/2 teaspoon sugar 1/4 cup walnut oil 1/4 cup canola oil 2 tablespoons extra virgin olive oil Salt and freshly ground pepper, to taste 1 ripe pear, peeled and sliced 1/4 cup toasted walnut halves or pieces 1/4 cup Stilton or Gorgonzola cheese, crumbled
Place the arugula in a large bowl and refrigerate. Combine the mustard, vinegar, sugar, and oils in a jar and shake vigorously to mix. Season to taste with salt and pepper. When ready to serve the salad, shake the dressing thoroughly to emulsify, as it will separate as it sits. Add about 1/4 cup of dressing to the arugula and toss well. Add more dressing as desired. Extra vinaigrette will keep, refrigerated, for 1 month. Divide the greens between 4 plates and arrange the pear slices, nuts, and cheese attractively atop the arugula. Serve immediately
Blue Moon Salad 2 cups finely diced celery 1/2 cup dried cherries 1/2 cup crumbled blue cheese 1-1.5 tablespoons lemon juice 1-2 tablespoons olive oil Salt and pepper 4 cups arugula, spinach, or sorrel leaves, cut into thin strips Combine celery, dried cherries, and blue cheese in a bowl. Add lemon juice, olive oil, salt and pepper to taste; toss gently. Serve on small mounds of arugula, spinach, or sorrel leaves. Makes 4-6 servings. |
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This week’s bounty! |