Ruby Red Swiss Chard
Heirloom Radishes
Share Contents and Recipe Links:
- Fresh Salad Greens
- Fresh Arugula: Linguine with Arugula, Parmesean, and Pine Nuts
- Ruby Red Swiss Chard: Fried Egg Sandwich with Garlicy Swiss Chard
- Purple Radishes
- Broccoli
- Brussel Sprouts: Roasted Brussel Sprouts with Garlic
- Potatoes: Rosemary and Garlic Roasted Potatoes
- Carrots
- Turnips: Marbelized Root Vegetables
- Rutabaga: Honey Roasted Rutabaga
- Onions
- Garlic
- Cayenne Pepper
- Delicata Squash: Delicata Squash Stuffed with White Beans, Greens, and Sage
- Acorn Squash: Classic Baked Acorn Squash
Just a note about your shares this week, I tried bagging most things for ease of keeping the smaller loose roots from escaping out the bottom of the box. I think I like the looks of things. All bags in the box are compostable (they will say this on the bag) except the small plastic bag that the brussel sprouts are in this week.
Keep an eye on your delicata winter squash this week. Use sooner than later as they are not keeping very well this year. The flavors are good, but the excessive rains in September I believe are to blame for poor storage of the delicata and butternut this year.
Farm News…
Dalai Llama, our newest llama, born on October 25th 2010, is doing well on pasture. Her furry black coat helps keep her warm on these cool days. She is still shy, but quite curious of me when I try to approach her in the pasture. Big brother, Rocky, is either protective or jealous of her at this point…not sure which attribute but he acts like a normal older sibling would of a new baby in the family.
I have many of the garden greens covered with remay (cheesecloth like material) to help temper these cool nights. The spinach in the hoophouse is coming along, but slower than I’d like. Hopefully with some sunny November days it will size up for the winter.