Week 18

This time of year there is the dual "can you believe its already October?" and a "Are we really still doing this for three more weeks?"  The answer is yes to both.  Fall does seem to be hitting hard and fast this year, but I think mostly because last year was so odd, remember we had a long hot streak after Irene.  The mosquitoes were pretty mean all the way to mid-October.

But this year a different story:

Pumpkins (chose of Jack-o-latern or pie pumkin)
turnips
2 greens (choice of Spinach, Totsoi, bok choi, chard)
scallions
carrots
green peppers

for my ideas for pumpkins and totsoi look back in the blog, so this time around I feel the need to tackle turnips.  They exist, we should all eat them at once a year.  Not talkin' about salad turnips of course, easy to eat year-round.

So, two options, the first is in almost any soup, on the adventurous side I puree and add curry.  The second is more of a stand out, and could be done with rutabaga as well

Ingredients

• 3 pounds turnips
• 1 tablespoon vegetable oil
• 1/3 cup grated Parmesan cheese
• 1 teaspoon garlic salt
• 1 teaspoon paprika
• 1 teaspoon onion powder

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.
2. Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
3. Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.

Other Field news: we have all our cover-cropping done and next to work on is getting the garlic area ready with compost, which I got from CV compost for the first time, looks absolutely gorgeous.

Week 17

We are well into the fall section of our CSA, last week, which went undocumented had giant beets and rutabaga, more roots and interesting greens coming your way this week and probably every following week, with various exciting aliums and winter squash. 

The fields looks great, as good as they ever have.  The herb circle got freshened by a UVM class I work with each year and it turns out it is full of chives sage thyme some mint lots of horehound (why did I plant that you ask?  Not sure, but now that I have it we are going to try to make candy ala Little House). Also, asparagus looking good, don't want to promise, but next year could be our first of asparagus to the CSA.

But, back to the present

choice of dill parsley or cilantro
potatoes
spinach
onions
collards or mustard greens
carrots
daikon radishes

many interesting combos from this list: again the greek frittata.  Arthur, of It's Arthur's Fault got a bunch of carrots and daikon from me to make kimchi, so you might consider that. Or, with the collard greens might I suggest this classic version, where you can also make use of our onions and hot peppers.

little end note: I won't bring any more basil up, but I encourage all members to come down and pick it clean if they are wanting to put away tubs of pesto.

Week 15 - Full Force Fall

As I write this we have woken to the first chilly morning, Ciaran and I went on an early bike ride for which we both had to wear long sleeves.  Many Squirrels were collecting sunflower seeds: it dawned on my that this must be why we have such strong squirrels in this town, everyone grows sunflowers.

Anyway, we have put oats on lots of land that has done its work already this season, I have started trying to figure out where the garlic for next year, we have started to collect winter squash; in short: Fall, even if it has been quite warm until now.  In terms of farm shares this means the time of many varied greens and many kinds of roots, including potatoes, carrots, beets, rutabaga, parsnips and more.

For this week:

potatoes
leeks
onions
green beans
lettuce
spinach

acorn squash

One recipe to remember is the greek fritatta we featured early on, another basic acorn squash one that works

Week 14

Spaghetti Squash
Eggplant
garlic
Tomatoes
lettuce
squash
radishes
bok choy or other cooking greens choice

Last of the Tomatoes (probably) and first of the fall greens (probably, though I guess the arugula might have counted from last week) and a winter squash.  Yes, it all adds up to fall is in the air share, if not actually here.  I suspect next weeks share will more definitively be fall-y.  Anyway, besides wishing it would rain, the field looks great.  I will be getting oats on as a cover crop this week, first time I have been ready in time to use them since starting to farm in Vermont.

Here is a recipe that one of our members made using our eggplant.  She also attached these pics, please try and enjoy

http://www.kitchendaily.com/recipe/lamb-and-eggplant-kebabs-148523/