Hello from the farm,
This week we are harvesting potatoes, pulling up the mulch and irrigation tubes that prospered the onion crop, cutting off some vigorous elephant ear weeds that are too entrenched to pull out and remembering a wonderful crop of watermelons and cantaloupes that we've enjoyed over the last several weeks. It was a good run. Farmers being scientists in disguise, it was interesting to see that the melons did noticeably on blue mulch as opposed to the standard black, while tomatoes do better with red film mulch.
As the season starts to change, What's ahead for fall? Look for jack o' lantern pumpkins, butternuts, cabbage, broccoli and cauliflower, arugula, cilantro, salad turnips, radishes, Indian corn, popcorn and more as we get into September.
As your leaves drop, feel free to deposit them on the compost pile behind the greenhouse where the sign indicates fresh material should be placed. No treated materials or non-biodegradable items please.
so many melons...
Serving Suggestions for the Harvest:
potatoes: these potatoes have great flavor: bake, boil, olive oil and parsley potato salad and much more.
sweet peppers: so many shapes and colors when ripe. They are easy to freeze, halve, core and freeze on a baking tray, then put into freezer bags. See recipe below...
eggplant: Italian or Asian type, they are the same in use and taste and come in stunning colors. great on the grill with soy sauce and oil brushed on.
sweet onions: mild, yummy--salads, burgers, cuke and tomato salad, carmelize
tomatoes: super tomatoes--are we in Washington Boro? :-) tomato cucumber salad, anything and everything
carrots: eat fresh, roast in oven, boil and add maple syrup and butter.
garlic: great in everything
scallions: use in salad, or anywhere onions are appreciated.
Children's Activity at the Farm this Sat 10 am with Aaron Joseph
join shareholder Aaron Joseph for singing and fun at the sunflower house this Saturday
Fettuccine with Sweet Pepper-Cayenne Sauce
- 12 ounces dry fettuccine pasta
- 2 red bell peppers, julienned
- 3 cloves garlic, minced
- 3/4 teaspoon cayenne pepper
- 1 cup reduced fat sour cream
- 3/4 cup chicken broth
- 3/4 cup grated Parmesan cheese
- salt and pepper to taste
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
- Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
- Toss hot pasta with sauce and season with salt and pepper to taste; serve.
Red Pepper-Fresh Corn Salad Recipe
This red pepper and fresh corn salad recipe is a colorful, and delicious way to break that summer salad routine. A crunchy, sweet, fresh corn salad is perfect for any picnic, cookout, or barbecue.
Makes 8 Portions of Red Pepper and Fresh Corn Salad
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
- 6 ears corn, husked
- 2 large red bell peppers, seeded, sliced into small strips
- 1 red onion, thinly sliced
- 1/4 cup chopped Italian parsley, or cilantro
- 1/3 cup rice vinegar
- 1/2 cup olive oil
- 1/4 tsp ground cumin
- 1/2 tsp sugar
- salt and fresh ground black pepper to taste