Here we are in mid-October and in some ways the transplanting of May is still fresh in our minds. Have that many months gone by already? The color of the leaves on the trees say it is so. This week we are bringing irrigation lines out of the field and preparing field beds for garlic planting next week. We had some chicks hatch out from some eggs that were incubated and they are doing well. I also planted the now empty large squash field to a rye and hairy vetch cover crop after spreading minerals on the soil and discing them in.
- Beets: grate and use them raw, or cook til tender or roast
- Beet greens—the greens are tasty and nutritious to boot
- Turnips: eat them raw--these hakurei turnips I like to refer to as "dessert turnips" because they are sweet and juicy and will likely give you new found appreciation for turnips if you haven’t ever eaten this type of turnip. *also see sesame roasted turnip recipe below*
- Mibuna and Mizuna: these Asian greens have a nice tangy flavor and can be used in salads or as cooked greens.
- Collards: these leaves are great in the traditional pot o greens.
- Winter squashes—Butternuts this week, the king of squash: use for pies and desserts, breads, roast the seeds, hot curried soup
Thank you for enjoying the harvest, your feedback, comments, and enthusiasm for the farm and what we are doing.
This Saturday, October 18, at 10 a.m.
Fruiting Plants in Containers: Citrus, Figs, Bananas and more! Presented by our very own Scott Breneman. Please sign up at the farm’s check-in table to attend.
Nov 13, 14 and 15 Final Harvest Week
Mid-November: end of weekly harvest, beginning of self-harvesting for shareholders once the regular season is over. More details will follow in November.
Daddy's Risky Homefries
(a Sat morning staple before we walk over to Goodwill at Homefields Farm)
Start with lots of EV olive oil in frypan, brown cut GHF garlic and red onions (more the merrier), dice red potatoes into 1/2 inch cubes, dump into med-hi tempfrypan, lid on for 8-10 mins while flipping about every 2 min.(should be almost cooked at this point), then leave lid off and burn the heck out of em til dark brown (or char is great), toss shredded cheese on top, eat.
--From shareholder Fred Straub who wowed us with this dish at the potluck
Sesame Roasted Turnips
1 T sesame oil
1 T honey (or brown sugar)
4 turnips (3 inches in diameter), peeled and cut into wedges
¼ tsp salt
¼ tsp dried red pepper flakes
1 T sesame seeds
Preheat oven to 400 degrees. Place sesame oil and honey in a baking dish. Add turnips, salt, and red pepper flakes, then toss to coat the turnip pieces. Roast uncovered for 20 minutes, stirring twice. Sprinkle on sesame seeds and roast 10 minutes more. Serve warm, chilled or at room temperature.
--from Mother Earth News magazine, Oct/Nov 2007