What's happening on the farm this week?
Another crop that takes a lot of patience are sweet potatoes. Sweet potatoes need time to convert their sugars into starches after being harvested. This means they need to sit in an area that is relatively 85 degrees and 85% humidity. The closest we can reach those standards on the farm is by putting the sweet potatoes in the greenhouse. After being in the greenhouse for 7-10 days they should be ready for your taste buds approval. Which indeed the sweet potatoes are ready for the shelves this week!
Other crops that will be on the shelves are Asian greens, arugula, kale, shunkyo radishes, dessert turnips, Easter egg radishes, garlic, bok choy, pumpkins or winter squash, and the fruit selection. The farmers are hard at work harvesting all the vegetables listed. Truly it is one of their favorite jobs on the farm, harvesting fresh vegetables.
Abendessen Fresh Bread:
Farewell Weekend - October 31 - 10:00am
Suggestions for the Harvest:
Popcorn: take a pan with high sides and a lid, put some olive oil so its covering the bottom of the pan, add kernels, turn stove on medium, put lid on to contain popcorn but do not fully cover pan with lid. Then watch the kernels pop!
Bok Choy: this Asian green can be sauteed by adding ginger, red pepper, and garlic. A healthy side dish!
Kale: Kale chips are delicious and easily done. Just put some olive oil and salt on the raw kale. Next they will stay in the oven on a cookie sheet until the edges are brown.
Arugula: It is sometimes called "Salad Rocket". Arugula adds a kick to your salad with its strong flavor.
Asian Greens: Can be used in a stir fry by adding chiles, garlic, peanut oil, and possibly adding some salt. Also, the greens could simply make a yummy salad.
Chard: this cousin to the beet is appreciated for its leaves instead of its roots. Use for salads, or as a spinach or kale substitute in cooking.
Easter Egg Radishes: This would be a perfect additive to your Asian green stir fry! Radishes could be added to a sandwich for more flavor or eat it without anything.
Carrots: these carrots are better than candy--simply refrigerate and then eat washed and unpeeled for a snack.
Butternut Squash: butternuts have great flavor and can be used for making pumpkin pie.
Pawpaws: best to keep them in the fridge until they are soft so the fruit flies don't find them. Cut in half the short way and spoon out like eating a kiwi fruit. Don't eat the seeds or skin. The pulp is good fresh or added to a smoothie. Pawpaws can also be made into ice cream!
Sweet Peppers: wow, it's been a great season for these lovely peppers. They are slowing down now with the shorter days. Sweet peppers come in all shapes, colors and sizes. Carmen, a long horn-shaped pepper is a perpetual favorite among your farmers. We like to snack on them as if they were candy.
Eggplant: The Italian and Asian types differ only in shape and color, they are used in the same manner. I like them sliced and grilled or pan fried with soy sauce, oil, miso etc until browned and crispy.
Storage Onions: the red and white storage onions should keep for a month or two in cool dark storage.
Potatoes: well, that's the hardest we ever worked for potatoes and for not a lot of them unfortunately. We did get some, and for that we are glad.
Green/Purple/Yellow Beans: Older beans can be saved for vegetable soup, which is what we did growing with vegetables that were a little on the mature side. These beans are so amazingly good it almost puts frozen beans to shame. The purple variety is beautiful--if heated they turn green, if used in salad their purple looks great. To cook, bring to a boil in an inch of water or so, then turn down to three lines or so until tender. Yum yum!
Cabbage: great for a cabbage and chopped peanut with vinegar salad. Simple and surprisingly good in spite of its simplicity.
Beets: We grow red, orange and striped beets, beautiful. mmm, I used to love to eat these after my mother had blanched them and slipped the skins off and they were cooling on the counter. Super nutritious, they can be roasted, grated for salad, boiled or steamed, then eaten hot or cold, and of course, made into pickled beets or used for pickled beet eggs. Makes me hungry writing about them.
Hoping the popcorn will make you pop with joy,