Recent polling numbers among people and vegetables here at the farm indicate that it’s been a week of exceptional weather, exceptionally cold and windy; we are all decked out in motley farm gear that gives us a NASA-hazmat-farmer-marshmallow Michelin man flair. It’s been a very dry October up until last weekend: 1/100th of an inch of rain exactly, but the recent rainfall has been a boost to both field crops and cover crops alike. As we march towards the final harvest, please share your input with us on the season survey to help with planning for next year.
Sauerkraut Making Workshop this Saturday November 4
If you have ever wanted to learn how to make your own sauerkraut, join shareholders Teresa and Craig Rineer, Saturday, November 1st from 10 to 11 a.m. at the barn. Teresa and Craig have been making and canning their own kraut with their family since 1999. The demonstration will include preparing and shredding our very own Goodwill at Homefields Farm cabbage. Non-iodized salt will be used in the process to slightly wilt the cabbage and draw the juices. The cabbage will then be bruised by hand and stored in a five-gallon stone crock for approximately six weeks to cure.
After curing, the kraut will be ready to eat or can. If you’d like to have your homemade sauerkraut for New Year’s Dinner, plan to make your kraut by November 20.
Serving Suggestions for the Harvest
- Turnips: the Scarlet Queen turnips are "mid grade" in pungency, and the traditional pungent Purple Top turnips you will see in the next two weeks.
- Mibuna and Mizuna: these Asian greens have a nice tangy flavor and can be used in salads or as cooked greens.
- Cabbage: there will be a sauerkraut making demonstration this Saturday am—details below!
- Collards: tasty and nutritious fall greens—often enjoyed cooked.
- Winter Squashes—Spaghetti squash this week—see tips and recipes below.
Thank you: To all the trainees and staff who suited up and braved the cold weather this week to keep things going.
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.
Mid-November-Dec: Gift Box season.
How to microwave Spaghetti Squash*:
Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes. Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Watch it become "spaghetti"-like!
*Alternatively, you can bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours.
Spaghetti Squash with Moroccan Spices from Epicurious
Start to finish: 25 minutes
Servings: Makes 4 servings
1 (3 1/2- to 4-pound) spaghetti squash
4 Tbsp olive oil or butter, cut into pieces
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp ground coriander
1/8 tsp cayenne
3/4 tsp salt
2 Tbsp chopped fresh cilantro
Prepare squash following directions above. While squash is cooking, melt butter in a small heavy saucepan over moderately high heat. Add garlic and cook, stirring, until golden, about 1 minute. Stir in spices and salt and remove from heat. Add the spaghetti squash strands and toss with spiced butter and cilantro.
Squash and Citrus Slaw
Half a spaghetti squash, medium size
1/4 cup orange juice
1 Tbsp rice vinegar
1 tsp sugar
salt and pepper, to taste
2 Tbsp cilantro, chopped
1/4 cup red bell pepper
1 green onion, chopped
Prepare squash following directions above, cutting cooking time in half if only cooking half the squash. Combine orange juice, vinegar, sugar, salt and pepper in salad bowl. Add squash strands, cilantro, red pepper and onion. Toss to blend and chill well. Serves 4 to 5.