What’s happening on the farm this week?
Week 17 and 18: Hi everyone – So today (this week) is the last of the shares for this growing season. This time of year is always bittersweet for us. We are bummed that we won’t see you all every week, that vegetables and flowers start growing at a snails pace, but then we are getting into a slower time where we can spend more time together as a family. We enjoy watching the change of the season – the fall crisp air, the heritage apple trees producing sweet and tart apples, Sadie realizing what leaves are and how much they are to play in, seeing the cover crops we planted germinate – and the hustle and bustle of a growing season go more dormant to rest for another growing season next year – to start working on ideas and plans for next growing season. This was a hard summer for us – it really tried all of our farming patience. We have learned a lot and take with this knowledge into planning for next year. We know one thing for sure, next year will be easier and more things will grow. It is tricky business having a, organic vegetable farm on clay soil – we were going to harvest potatoes today – the blue ones (those who are on Thursday may get them in your share) but we couldn’t because the soil was way to wet and would have spread blight on those lovely tubers. It is all a great big balancing act. This year was our biggest learning year – our 5 year birthday present from the universe – and we are okay with that because we did not face it alone we had all of you to journey with us this season.
Thank you ….
For picking sugar snap peas with us
For enjoying the lush spinach and greens well into July
For not jumping ship when we told you about the “blight” and “destruction”
For dancing on the hay wagon in heat of summer
For enjoying the sweetness of raw organic heritage corn
For trying new vegetables like tomatillos, Italian heirloom eggplants, and bok choy
For coming out and helping pull weeds, mow, plant, seed, pick, play with Sadie
For eating Kale
For trusting in us
For your thoughtfulness and generosity
For believing in us
For the privilege of being one of the farmers that nourish you and your family
Thanks for being part of our farm, see you next Spring – Adam, Christine and Sadie J
P.S. If and when the brussel sprouts and cabbage decide to fatten up – we will send out an email to let you know – think of it as a bonus in latter October/November. It is also not too late to sign up for Beef Shares – just let us know. You will hear from us later this fall early winter about CSA for the summer of 2010.
What’s in the share this week: Okra, Yellow or Blue Potatoes, Beets, Carrots, Tomatillos, Red Russian Kale, Beet Greens, Chard, pie pumpkins, Winter Squash, and maybe some others.
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Wool Roving for Sale:
From our sheep – we have Border Leicster Romney Crosses, Icelandic and Shetland Sheep. It is $15 for 6 ounces (special price for CSA members).
To help put the veggie part of the farm to bed – please call us 372-3420 or email email@example.com. Thanks
How to cook winter squash
In case you’ve never tried to cook winter squash, it couldn’t be simpler: Cut in half with a big sharp knife. Remove seeds. (If you’ve ever carved a pumpkin, these two steps should be very familiar.) Put in a baking pan (I use glass, metal or ceramic would also work) cut side down, with a little water in the pan. Or rub the cut side with a little oil first. Bake in a medium oven (325, or 350, or 400, etc.) until it’s easily pierced with a fork. Remove, and eat. Possible toppings: many like maple syrup, butter, salt and pepper, etc. I’ve also added my cut, seeded halves of winter squash to the crockpot with some water, and let it cook that way for a few hours. This method works especially well when all you want is the cooked flesh to puree for a soup or other dish.
Pumpkin or Winter Squash Puree
Vegetarian Cooking for Everyone Deborah Madison
Easy, versatile and useful, leftovers can fill ravioli, turn into a soup, or be added to muffins, breads, biscuits, and waffles. Preheat oven to 375 F. Halve, seed, and bake 3 pounds pumpkin or winter squash until tender, approx. 30 – 40 mins. Scrape the flesh away from the skin, then beat until smooth with a large wooden spoon This should be easy unless the squash is stringy, in which case, use a food processor or food mill. Stir in butter to taste and season with salt and pepper. Makes about 2 cups. To enrich the puree, grate Gruyére , Fountain, or Emmenthaler into it. Flavor with extra virgin olive oil, or dark sesame oil, or mix in sautéed onions.