Thursday, October 20, 2011

Hello from the farm,
What's a five letter word that starts with the letter F? If you said frost, that is what we are thinking about this time of year. Typically the first frost is October 15th at the farm, but last year it was late September and this year it hasn't ocurred yet. Frost signals an end to summer crops like peppers, eggplants, basil, beans, cucumbers, squash and melons. However, the fall crops like radishes, bok choi, napa, cabbages and most greens just keep on growing happily and actually prefer the cooler weather and become sweeter!
Our chickens and coop will be taking a ride to a womens' shelter this afternoon. The head of the program shared how tending animals and being with them has brightened the lives of those who have been battered and abused and we are glad that our coop and chickens will be a good fit with their program year round.
A place to share recipes, cooking ideas and socialize. The Goodwill at Homefields Farm Facebook Page is a click away. If you have any pictures from the potluck or farm or recipes feel free to share:
cloth gloves covered with plastic gloves keep us warm while preparing the harvest.  The water is cold this time of year!
Serving Suggestions for the Harvest:
Bok Choi: this is great in stir fries, goes well with rice, peanut butter, soy sauce etc.
Napa Cabbage: this mild Asian cabbage is preferred by many to regular cabbage. It can be sauteed, used in salads, or made into kimchee or coleslaw. See recipe below.
Salad turnips: if you turned up your nose at old Purpletop as a kid, try out the white salad turnips--they are best raw--sweet and mild. Thumbs up! The visually stunning Scarlet ones are great too, also milder than the traditional turnip.
Asian greens: tatsoi, mizuna, senposai, they are all good in salad or stir fry.  See greens recipe below.
Arugula: this is great in salads with apples and pears, and nuts
Popcorn: using peanut oil or other hi-temp veg. oil preheat oil on HIGH with 3 test kernels--when they pop, put in the rest of your corn, cover, shake the pan until popping slows considerably.
Indian Corn: These are beauiful for decorating with and make an outstanding cornmeal, or put them out for the creatures to enjoy in your back yard. We have a grain grinder here if you want to shell your corn and bring it in for making excellent corn bread.
Sweet peppers: these are fading away, enjoy. 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.
eggplant: almost finished. 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.
Red storage onions: these store well, yummy--salads, burgers, cuke and tomato salad, carmelized.
garlic: great in everything--except cake and ice cream, and even then.... ;-)

cilantro: excellent on a ham sandwich, salsa, salad, liverwurst sandwich and on and on. See recipe below
Cilantro Chutney,
from Yoga Journal
Great added to beans and rice, or mashed up with avocado. Adds fresh zest to anything!
1 bunch fresh cilantro
¼ c fresh lemon juice
¼ c purified water
¼ c unsweetened dry coconut
2 Tbsp fresh ginger root, chopped
1 tsp. raw honey
1 tsp. sea salt
¼ tsp. fresh ground black pepper
1. Blend lemon juice, water, and fresh coriander until the coriander until the herb is coarsely chopped. Add the rest of the ingredients and blend until it is the consistency of pesto. 2.@ Store covered in the refrigerator for up to one week.
Warm Greens with Citrus Dressing and Pomegranate
From Clean Food, by@ Terry Walters
2 bunches greens (try bok choy, kale or collard greens)
1 bunch watercress
Seeds from half of a large pomegranate
Ingredients for Dressing
Juice of 1 orange
2 tablespoons brown rice syrup
2 tablespoons extra virgin olive oil
1/2 teaspoon grated fresh ginger
1 tablespoon mirin
1 tablespoon tamari
1 tablespoon apple cider vinegar
In small bowl, whisk together all dressing ingredients. Prepare greens by trimming and discarding dried ends. Cut leaves into bite-size pieces. Keeping watercress aside, place all other greens in large sauté pan. Add citrus dressing and sauté 2 minutes or until bright green and tender. Fold in watercress and cook 1 more minute. Remove from heat and serve topped with pomegranate seeds.
Serves 4-6
Your Farmers

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