Due to the cold, the farm crew is not spending as much time in the water rinsing vegetables, so you may want to give some of your produce a little more rinsing than usual.
Gumby was an awesome blueberry patch protector until some college students swiped him much to our chagrin--they apparently didn't realize what we had him for, a generous friend donated every little boy's storybook tractor, the 1939 Ford 9N, harvests of our standard crops went really well including those awesome red Carmen sweet peppers, watermelons, cantaloupes, tomatoes, Sungolds, Dragon carrots, cucumbers, sweet potatoes, squashes, pumpkins and more. It was really neat to see the pawpaw and jujube trees come into bearing age, and the Asian pears turned in an excellent year as well.
Thank you to helping hands coming out the woodwork, Butch for countless plumbing, electrical and mechanical repairs, Tom for farm infrastructure and counsel, Bob for repairs and improvements including the powered weeder and the boot rack, Flanagan Welding for donated time and materials and you as a farm member for making the farm program possible.
A Farm-style gift for staff, employees, clients, and anyone who enjoys Lancaster County goodies;
Small Box 18.95
Large Box 24.95 (adds a half-pound coffee bag and pear butter)
To order: email us with your order by December 5th or give us a call. Check or cash at pickup is preferred, but we can process credit cards if you prefer. Pickup is Dec 16 and 17 8:30-4:00 unless other arrangements have been made.
Proceeds benefit Homefields Inc. for the new land.
Suggestions for the harvest:
Celeriac: This is a cousin of celery, you can see that the leaves look like celery leaves. Use the leaves in lieu of celery and use the root too--IF it is big enough to use. They didn't seem to develop much of a root.
Daikon: mentioned above with the picture. Use as you would a regular radish, or for kimchi, stew and soup, salad, or try a pickling recipe.
Napa Cabbage: use like lettuce, or make kimchi, my favorite use for it. (It turns a fridge-full of napa into a quart container of kimchi :-) See recipe below
Parsnip: what did you think of the parsnips? Great roasted with beef or in a root crop bake, as in roasted sweet potato, potato, parsnip and onion in the oven with olive or coconut oil until carmelized.
Funky Black Radishes: these iconic winter-loving radishes make a great salad. See the recipe at the top of the page if you missed it.
Napa Cabbage: great for making Kimchee and Asian coleslaw.
Long Island Cheese squash: along with butternut squash this is one of the best tasting and best keeping winter squash and has been our favorite here at the farm for many seasons.
Bok Choi: this Asian cabbage shines in a Japanese or Chinese stir fry, great with soy sauce, sesame oil, peanuts, garlic, garlic, ginger. Well-suited to peanut butter sauce and/or chicken dishes.
Popcorn: homemade popcorn from our fields is just the thing for cool fall evenings. Everyone seems to have a slightly different technique for popping popcorn but here is what works for me:
-shell the popcorn by rubbing two ears together.
-winnow the chaff out by pouring from one pan to another in the breeze outside. (optional, the chaff doesn't seem to hurt anything)
--store in sealed container in the freezer until ready to use.
-heat oil in a pan to cover the bottom generously
-throw in a test kernel or two
-when they pop, pour enough popcorn in to cover the bottom of the pan plus a little more, stir well to coat with oil, put lid over top of pan, allowing steam to escape, and keep shaking on high heat until popping slows considerably. Remove from heat, salt and eat!
Pumpkin: Do you have a pumpkin lurking? Yes, they edible, especially the tasty seeds when roasted in the oven with some oil or butter. The pumpkin is not nearly as tasty as butternut squash, which is what is really contained in a can of so-called "pumpkin" from the store. They can also make great soup--either sweet spiced soup or curried.
Butternut Squash: one of the very best winter squash for flavor and long keeping! Roast in the oven in halves, you can also roast the seeds as per pumpkin seeds.
Hakurei turnips: aka salad turnips. The tasty turnips from Japan are sweet, mild, and best eaten raw. Yum. You'll soon be a surprised turnip enthusiast!
Scarlet Queen Turnip: stunning color, can be eaten fresh or cooked, as in potato and turnips mashed.
Indian corn/ornamental corn: this makes incredibly good and fresh cornmeal for use in cornbread, cornmeal pancakes, waffles and more! Allow to dry a few weeks, then shell it, bring kernels to the farm and grind in our grinder. Store cornmeal in freezer if not using immediately.
Winter squash: firm winter squash are great for baking, "pumpkin" pie, faux spaghetti noodles in the case of spaghetti squash or halved and baked in the oven with butter and maple syrup and/or brown sugar. The acorn and delicata squash we are harvesting now are not types intended for long storage. Use within a week or two for best results. (The Long Island Cheese squash and butternuts that will be harvested later on are the best keepers, which is why they are at the tail end of things).
This Korean spicy "sauerkraut of a sort" is outstanding. It is enjoyed in Korea and Japan. When buying it, I like to get it from the Viet My Asian grocery across from McCaskey High School--the brand they carry is Kimchee Pride from NYC and the favorite of the kimchee I've purchased. This recipe resembles Kimchee Pride type kimchee
1 large head Chinese (celery or Nappa) cabbage
Salt--non iodized, esp. sea salt preferred.
4 green onions (including tops)
1 clove garlic, minced
1/4 cup paprika to taste --or Korean chili powder if you want to go to the Asian store for the real deal. ( Paprika does pretty well I think)
1 tsp fresh ginger, grated
1. Cut cabbage into pieces, 1-inch long and 1-inch wide.
2. Sprinkle 2 Tbs salt on cabbage, mix well, let sit 15 minutes.
3. Cut green onions in 1-1/2 inch lengths, then cut lengthwise in thin slices. Wash salted cabbage three times with cold water. Add the onions,garlic, chili, ginger, 1 Tbs salt and enough water to cover. Mix well. Cover with a cloth and let stand for a few days.
4. Taste mixture every day. When it is acidic enough, cover and refrigerate up to 2 weeks.