- Carrots: see tugboat turnip recipe below
- Red Norland Potatoes: Roasted Garlic Mashed Potatoes
- Young Curly Leaf Kale: Gnocchi with Kale and Squash
- Garlic
- Onion
- Salad Greens
- Turnips: Tugboat Turnips
- Broccoli: Parmesean Roasted Broccoli
- Acorn Squash: Baked Acorn Stuffed with Sausage and Pasta
- Brussel Sprouts: Bumped-Up Brussel Sprouts
- Pie Pumpkins (links to how to cook fresh pumpkin blog entry): My Favorite Pumpkin Pie
- Spinach (WASH FIRST before eating to remove any residual dirt): Hot Spinach Artichoke Dip
We’ve been blessed with a very enjoyable mild fall so far, but the nip of the winter chill is starting to creep in on the breeze. I do believe this will be the last of the salad greens for the year. The spinach in the boxes is from the field and I was worried that I may damage some of the leaves by washing them as they are larger in size. So, please rinse the spinach before cooking or you will have some extra grit/minerals in your entree.
The kale is tender and delicious. As I was picking the bunches of kale for the boxes, I was having some serious cravings for sauteed kale. I made a huge pan full and ate it all myself that evening. I simply rinse the leaves, pull the leaves from the stem, rough chop, throw into a hot pan with a little oil, add a glug of very very terriyaki sauce, a 1/2 tsp of hot pepper sauce, and a good splash of rice vinegar. Cook for 5-8 minutes to help break down the leaves a bit. It will reduce in the pan so start with a heaping pile in the pan in order to be left with enough to satisfy.
The garlic was finally all planted and mulched last week. About 75# of garlic seed was planted again this year and I’m experimenting by using corn stalk mulch this year. The round bales had their strings cut, and the bales were rolled out across the field. A little pitchfork work was needed to even out the mulch, but this approach used much less labor and lost less for the mulch than using small straw bales. I hope this works as well and the garlic is happy next spring. We used the same cornstalk mulch technique to cover the stawberry patches this year too. Besides a bit of blowing stalk material in the yard, I was happy with the quick approach. Our puppy, Maggie, seems to be well entertained chasing the blowing stalks in the yard so I think she gives this technique a paw up too.
I still have a few crops left to bring in such as 1 row of carrots and some leeks and brussels. It feels like I’ve moved at a snails pace this fall, but having less help during the fall has moved tasks along more slowly. However, the freezers are full and our storage crops are looking well stocked for the winter. I find great satisfaction and comfort seeing the abundance of food put away for winter. Come hell or high water, at least there will be food to eat.
We still have 1# tubes of our pasture-raised beef available for anyone interested. 20# of burger fits within a half share box to give you an idea of how much freezer space this takes up. Our sale price is still $100 for the 20#.
Next date is Jan 14th
This winter, reserve your place at the table for a five course meal inspired by the bountiful harvest grown by Suncrest Gardens Farm and other producers within 100 miles of the farm. We hope you’ll enjoy the surprise and diversity of the foods prepared in an uncomplicated, handcrafted style. $60 per person includes multiple course meal, beverage, complimentary wine, and music. Saturday, Jan 14th 5pm…Reservations Required and must be made no later than 1 week in advance.
Eat Well. Smile Often.