Tuesday, November 21, 2017

Notes from Your Farm: Gleaning


Hello from the Farm,   

 

Thank you to everyone that came out to our final harvest of the 2017 season last week!  We had a great harvest filled with fall food that can live through the bitter cold.  Oh, and those green tomatoes?!?!  A crazy surprise to have those in November.  The tomatoes came from a third planting that was seeded a few weeks too late for us to have ripe ones. 

The Green Tomatoes will change color eventually if you let them sit on your counter.  This does take time for it to fully ripen.  It is also an exciting side dish at thanksgiving dinner to have fried green tomatoes!

Fried Green Tomato Recipe
Ingredients: waxed paper, 2 large eggs, 2 tablespoons water, 1 cup all-purpose flour, 1 cup yellow cornmeal, sea salt to taste, freshly ground black pepper to taste, 2 pounds green tomatoes, sliced, 1 cup canola oil for frying, or as needed

Directions: Line a baking sheet with waxed paper. Beat eggs and water in a shallow bowl. Place flour and cornmeal in 2 separate shallow bowls. Season cornmeal with salt and pepper. Dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer. Heat about 1/4 inch canola oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.

Found at:  http://allrecipes.com/recipe/232360/easy-southern-fried-green-tomatoes/
    
   
Green Tomato and Bacon Soup
Ingredients: 
Directions: Place bacon in a stock pot over medium-low heat; cook and stir until bacon begins to brown, about 5 minutes. Stir onion and garlic into bacon; cook and stir until onion is tender, about 10 minutes. Add green tomatoes, vegetable broth, celery salt, bay leaf, and black pepper to bacon-onion mixture; bring to a boil. Reduce heat and simmer until tomatoes are tender, about 40 minutes.
 Recipe found at: http://allrecipes.com/recipe/234953/green-tomato-and-bacon-soup/?internalSource=streams&referringId=15156&referringContentType=recipe%20hub&clickId=st_recipes_mades


.: Corn Grinder will be located in distribution area near coffee - even during gleaning weeks :.

Gleaning
The harvest season is over and now it is time for our dedicated self harvesters to come out!  Gleaning will start this week.  Please bring your own basket/bags, scissors/knife, trowels, and also dress for the weather and fields by wearing closed toe shoes, warm clothing, and gloves.
On Nov. 10 there was really cold temperatures at night that damaged a lot of our crops.  When out in the field you might see damaged leaves turning brown/white because of the frost.  There is still a good amount of food out in the fields so don't let this stop you from coming.
Monday thru Saturday - during day light hours
Please do not come on Thanksgiving or on Sundays

We will have maps of gleaning locations at the distribution area.  There will also be yellow signs for guidance in the fields.
Map for Gleaning in the Fields


Needing a good book to get you through the winter?  I highly recommend reading "The Dirty Life" by Kristin Kimball.  It can be found at a Barnes & Noble book store.  This is a great read that discusses the start up of a CSA in New York state by a young couple and talks about the high and lows of farming and their love of food.  They run a 500 acre organic CSA which gives their shareholders everything they need from meat to veggies.  It's a great way to keep your mind in agriculture!  

A radish found out in the fields today weighing in at 2 1/4 pounds!


Didn't fill out your survey? 
Filling out your survey will help us better your experience here at your CSA.  Get to the online version by following this link: https://www.surveymonkey.com/r/9LLTMWK    
  
 
 Farmer Law Reh and all of us celebrated the end of the season at George Street Cafe.  { Law Reh is holding a delicious cup of hot chocolate with whipped cream on top! }


Happy Thanksgiving!,
Your Farmers

Thursday, November 16, 2017

Notes from Your Farm: Last Harvest of 2017


Hello from the Farm,   


Hours for Pick Up:
Thursday - 3:00pm till 7:00pm
Friday - 11:00am till 7:00pm
Saturday - 9:00am till 1:00pm 
 

Last Harvest - November 16, 17, & 18
It is the last harvest of the 2017 Season!  Make sure you come to see what the surprising vegetable is this week!

All of your Farmers are blown away by how fast the season went by.  We had a blast growing your produce and making sure you had safe organic food to take home.  It is a great mission to fulfill by employing people with barriers to employment, teaching them agricultural techniques, and growing organic produce for the locals. 

Thank you for making this possible by supporting us this season!  We could not do this without your positive input and weekly conversations.    

Hot Peppers saved before the hard freeze that happened Friday night
Photo Credit: Matt Dilley

This is your last week to pick up mushroom sharecheese share, special orders from North Star Orchard, and meat share pick up.  The number one voted Abendessen Bread is  { Drum roll please! }  Chocolate Chip and Cinnamon Sourdough!  It adds to our delicious ending of the 2017 Season! 


Overview of the Season
Here are a few words from Farmer Taryn about the season:

"We had an abundance of rain throughout the season which we could not complain about, definitely after last years drought.  It gave all of our transplants a great start to the growing season and yielded beautiful crops.  The spring mix (or cut lettuce) gave us a great start to the season with 7 consistent weeks.  Cabbage also produced 5 weeks worth of it's spring deliciousness. 

Now lets talk about those tomatoes!  For the first time, we started an early planting of tomatoes in the first week of February that was planted in greenhouse two around mid-April.  In mid-July the greenhouse two tomatoes (no field tomatoes included) produced 400 lbs. of tomatoes!  We took great care of those tomato plants by pruning them back, weeding, and tying them straight and tall.  The tomato season was beautiful with many different varieties and 10 weeks worth of juicy tomatoes!  { You can tell I enjoy growing tomato plants }

Our fields also produced many other nutritious summer crops during the season and we were successful with second plantings in zucchini, radishes, beans, and cucumbers in the later months of summer.  So many big eggplant!  I also added yard long beans which many PYO enthusiast enjoyed.

There were some crop failures throughout the season - swiss chard was completely eaten by deer (both times we planted it), edamame was taken over with weeds, and our winter squash did not like the location/field we put it in.

We tried to make up for the failures by planting many greens for the fall season in place of swiss chard, planting multiple rounds of green beans in place of edamame, and buying winter squash from a local market.
The fall months ended our season with bags full of many different greens, radishes, turnips, yummy arugula, bok choy, lettuce (in Oct. & Nov.?!?!), collards, potatoes (the potato field was generous to produce this amount), popcorn, garlic, and kale.

This is my second season with Goodwill at Homefields Farm and it has been another amazing learning experience in agriculture.  I was able to learn from last years mistakes and successes by changing new techniques for the 2017 Season and also keeping some great ideas from last year.  I really enjoy getting to know the shareholders and being able to grow your organic produce, so I hope to see you next year!"

Check out our Facebook page to see photos from the season: https://www.facebook.com/GoodwillatHomefieldsFarm/              



.: Corn Grinder will be located in distribution are near coffee :.



Winter Squash in Last Harvest 
Winter Squash Story: This year our winter squash plants did not grow big enough to produce a bountiful crop.  Our winter squash crop was planted in the same field as the pumpkins, which gave us 3 weeks worth of pumpkins! - but for some reason did not want to give us winter squash.  Sometimes these things are completely out of our control.

Winter Squash was purchased through Lemon Street Market, located on Lemon Street in Lancaster City.  This week there is acorn squash.  It was grown by Rising Sun Organics and butternut squash was grown by Crawford Organics in East Earl, PA.  
If you have any questions about this please ask Taryn by email at: thogeland@yourgoodwill.org


PYO Field - Survivors of the Hard Freeze
There is one bed left in the PYO Field which includes Parsley, Cutting Celery, Thyme, Oregano, and Chives.  There are portions that were killed off on each herb but still surviving sections.

View of the PYO Field before the hard feeze 
Photo Credit: Matt Dilley


Garlic 2nds 
At the end of the garlic harvest we were not able to pull all of the garlic quick enough because of huge amounts of rain.  This rain gave the last of the garlic light brown markings and an asymmetrical shape.  There is nothing wrong with the garlic it just doesn't look the prettiest.  We wanted to give this garlic a 2nd chance by letting our shareholders have the option of taking it home.  When the garlic 2nds are put out we will have a sign stating the same information above.  It is still edible and delicious! 


Fill out your survey this week! Filling out your survey will help us better your experience here at your CSA.  There will be surveys on the sign in table for you to fill out or you can choose to fill out the online version by following this link: https://www.surveymonkey.com/r/9LLTMWK    
  

Abendessen Bread
The numbers are in for the most voted bread!

Cinnamon & Chocolate Chip Sourdough - $5 a loaf  ---  A great treat for the end of the season!

Harvest List - Acorn Squash Recipe! 

Surprising Vegetable - will post more information next week!

Acorn Squash - storage: in a cool dry location. Can store up to 4 weeks.
Cooking Acorn Squash
Roasting: Preheat oven to 425 degrees. Cut acorn squash in half. Remove seeds and stem. Poke holes throughout the inside of the acorn squash not the flesh. Rub olive oil all over inside of squash. Sprinkle your favorite seasonings on the inside.  Place halves on cooking sheet and cook until soft. When eating just scoop out the insides with a spoon.
Note: for a sweet taste use butter instead of olive oil and then add brown sugar and regular sugar to squash half way through the roasting process.      

Butternut Squash {Just in case you still have it}  - storage: in a cool dry location. Can store up to 6 months.
Cooking Butternut Squash
Roasting: cut butternut squash in half, remove stem and seeds. Preheat oven to 375 degrees.  Rub olive oil on each half. Place the cut side of the squash down on cooking sheet and roast until soft.  When done you can scoop out the insides with a spoon.  Add seasoning before placing in the oven if you want.
Seeds: can be roasted like pumpkin seeds. Add olive oil and seasoning, roast until light brown. 
Farmers Butternut Squash Soup
Cut off the stem, peel the entire squash with peeler (it's a lot easier than you think it would be), remove seeds, cut squash into bite size pieces. Add 32oz of vegetable broth to a pot, add 5 cups of water, add bite size pieces of squash, greens {kale with stems cut out, Asian greens to give some flavor}, garlic {chopped into small pieces}, onion {a whole one chopped into small pieces}, radishes & turnips {slice your favorites into slivers} -- add all of this and more if you want to the pot and bring all of it to a boil and then simmer until butternut squash is tender enough to eat. 
Note: I personally added foraged greens from the farm with the kale and Asian greens.  I added stinging nettle, burdock root (not a green), ground ivy, and plantain.  They were all great additions but do not harvest unless you know how to identify them and always bring them to a complete boil before consuming.
By: Your Farmers  

Kale - storage: same as lettuce
Baked Kale Chips
Ingredients: 1 large bunch of kale, 1 Tbsp. extra virgin olive oil, 1/4 tsp. sea salt, freshly ground pepper
Directions: preheat oven to 300 degrees F. Line baking sheets with parchment paper. Remove stems of kale. Place in bowl, drizzle with olive oil, sprinkle with salt and massage into leaves. Add pepper to taste and spread kale out in single layer on baking sheets. Place in oven and bake for 10-15 minutes or until kale is dry and crispy and barely browned on edges.
Recipe from: "Eat Clean Live Well" By: Terry Walters

Popcorn - storage: can let it sit on your table or anywhere in the house for decoration up to 2 months.  Just keep it in a dry room temperature environment.
How to Pop the Corn!
Remove kernels from the cob and then put kernels in a brown paper bag.  Place brown paper bag filled with kernels into microwave and let the kernels pop!  Remove when you think most kernels are popped.  Add butter and salt as you like. 

Arugula - storage: same as lettuce
Eating: has a tangy flavor with tender leaves - has a nick name "rocket salad" - same health benefits as broccoli, kale, and Brussels sprouts.
Cooking: can be put into a salad with balsamic vinaigrette with cut lettuce and Asian greens add your favorite nut and possibly dried cranberries and goat cheese (my favorite way to eat Arugula).  Could also be sauteed with garlic and onions or added to soups. 

Collards - storage: same as lettuce
Sauteed Collard Greens and Garlic
Ingredients: kosher salt and black pepper, 3 bunches collard greens stems discarded and leaves cut into 1-inch strips, 1/2 cup olive oil, 3 cloves garlic thinly sliced
Directions: Step 1 - Bring a large pot of salted water to a boil. Add the collard greens in batches and cook until just tender, about 10 minutes. Drain the greens in a colander and rinse under cold water to cool; squeeze to remove any excess water.  Step 2 - Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the greens, 1 teaspoon salt, and ½ teaspoon pepper. Cook, tossing often, until wilted and tender, 3 to 4 minutes.

Turnip - storage: keep in refrigerator wrapped in plastic bag or damp towel. Keep greens separate and stored like lettuce.  
Raw: They make a great snack sliced thinly and served with salt and are a great addition to a salad.  
Cooked: they can be roasted, steamed, added to soups or stews.
Greens turnip tops: are delicious and can be cooked with other greens. 
Roasted Turnips with Ginger
Directions: Cut turnips into wedges. Toss with sliced fresh ginger, canola oil, salt, and pepper on a rimmed baking sheet. Drizzle with honey and roast at 400° F until tender.

Bok Choystorage: keep in refrigerator wrapped in plastic bag or damp towel.
Easy Bok Choy Recipe
Ingredients: 1 tablespoon vegetable oil, 2 cloves garlic, crushed and chopped, bok choy, trimmed and cut into bite-size pieces, salt to taste
Directions: 1. Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.  2. Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.

Lettuce - storage: if in a plastic bag make sure you poke holes throughout the bag and keep in the hydrator drawer of your refrigerator.  Or invest in a Produce Keeper that can be found on Amazon, they work very well.

Radishes - storage: keep in refrigerator wrapped in plastic bag or damp towel. Keep greens separate and stored like lettuce.  
Roasted Radishes with brown butter, lemon, & radish tops
Ingredients: 2 bunches medium radishes, 1 1/2 tablespoons olive oil, Coarse kosher salt, 2 tablespoons (1/4 stick) unsalted butter, 1 teaspoon fresh lemon juice
Directions: 1. Preheat oven 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.  2. Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.  3. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
Note - could use Asian Greens instead of Radish Tops

Peppers - storage: keep in vegetable drawer of refrigerator.
Sweet Pepper Skillet Recipe
Ingredients: 2 teaspoons olive oil, 4 medium green peppers, thinly sliced, 1 medium onion, cut into thin wedges, 2 teaspoons minced garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper
Directions: In a large skillet, heat oil over medium-high heat; saute peppers and onion until crisp-tender, 4-6 minutes. Add garlic, salt and pepper; cook and stir 1 minute. Yield: 4 servings.

Garlic - storage: place in mesh bag, bowl or paper bag. Do not place in plastic bag, will encourage rot.
  
- Most of the storage ideas were found in our Goodwill at Homefields Farm "A Mostly Vegetarian Cookbook".  Which can be found at our sign in desk at the distribution center 

 
Thanks for being part of the season!


Make sure you join us for the Final Harvest!,
Your Farmers

Thursday, November 9, 2017

Notes from Your Farm: Winter Squash


Hello from the Farm,   


Hours for Pick Up:
Thursday - 3:00pm till 7:00pm
Friday - 11:00am till 7:00pm
Saturday - 9:00am till 1:00pm 
 

Bonus Harvest! - November 16, 17, & 18
Don't miss the last harvest of 2017!  There will a surprising vegetable in your share next week and winter squash that has been bought through Lemon Street Market.  We will also be having greens that are still available after this arctic chill this weekend with radishes and turnips.  Meat sharecheese share, and mushroom shareholders will be able to pick up their last month/bi-weekly/weekly supply.  Also, the bonus week is when special orders for the end of the year from North Star can be picked up AND when we find out the number one voted bread from Abendessen Bread.  It'll be an exciting week so make sure you come and join us!   

{ I will be posting gleaning information in a later newsletter }

Potato carvings with glow sticks from the Fall Harvest Evening Event.  Photo by: Matt Dilley

Where's the Winter Squash??? 
This year our winter squash plants did not grow big enough to produce a bountiful crop.  Our winter squash crop was planted in the same field as the pumpkins, which gave us 3 weeks worth of pumpkins! - but for some reason did not want to give us winter squash.  Sometimes these things are completely out of our control.
Sooo to make sure our shareholders got winter squash this year we connected with Lemon Street Market, located on Lemon Street in Lancaster City, to purchase local and organic butternut squash and acorn squash.  This week you will be receiving butternut squash from Crawford Organics in East Earl, PA, which is certified organic by PCO (Pennsylvania Certified Organic).
If you have any questions about this please ask Taryn by email at: thogeland@yourgoodwill.org


Garlic 2nds 
At the end of the garlic harvest we were not able to pull all of the garlic quick enough because of huge amounts of rain.  This rain gave the last of the garlic light brown markings and an asymmetrical shape.  There is nothing wrong with the garlic it just doesn't look the prettiest.  We wanted to give this garlic a 2nd chance by letting our shareholders have the option of taking it home.  When the garlic 2nds are put out we will have a sign stating the same information above.  It is still edible and delicious! 


It is time to fill out surveys!  Filling out your survey will help us better your experience here at your CSA.  There will be surveys on the sign in table for you to fill out or you can choose to fill out the online version by following this link: https://www.surveymonkey.com/r/9LLTMWK    
  

Abendessen Bread
Pretzel Rolls - $5 a half dozen  ---  The best way to eat a hot ham and cheese sandwich with some Asian Greens!
Keep voting for your favorite Abendessen Bread on the Survey at the sign in table to see if your favorite bread will be sold at the last harvest.
 

Harvest List - Butternut Squash Recipe! 
Butternut Squash - storage: in a cool dry location. Can store up to 6 months.
Cooking Butternut Squash
Roasting: cut butternut squash in half, remove stem and seeds. Preheat oven to 375 degrees.  Rub olive oil on each half. Place the cut side of the squash down on cooking sheet and roast until tender.  When done you can scoop out the insides with a spoon.  Add seasoning before placing in the oven if you want.
Seeds: can be roasted like pumpkin seeds. Add olive oil and seasoning, roast until light brown. 
Farmers Butternut Squash Soup
Cut off the stem, peel the entire squash with peeler (it's a lot easier than you think it would be), remove seeds, cut squash into bite size pieces. Add 32oz of vegetable broth to a pot, add 5 cups of water, add bite size pieces of squash, greens {kale with stems cut out, Asian greens to give some flavor}, garlic {chopped into small pieces}, onion {a whole one chopped into small pieces}, radishes & turnips {slice your favorites into slivers} -- add all of this and more if you want to the pot and bring all of it to a boil and then simmer until butternut squash is tender enough to eat. 
Note: I personally added foraged greens from the farm with the kale and Asian greens.  I added stinging nettle, burdock root (not a green), ground ivy, and plantain.  They were all great additions but do not harvest unless you know how to identify them and always bring them to a complete boil before consuming.
By: Your Farmers  

Kale - storage: same as lettuce
Baked Kale Chips
Ingredients: 1 large bunch of kale, 1 Tbsp. extra virgin olive oil, 1/4 tsp. sea salt, freshly ground pepper
Directions: preheat oven to 300 degrees F. Line baking sheets with parchment paper. Remove stems of kale. Place in bowl, drizzle with olive oil, sprinkle with salt and massage into leaves. Add pepper to taste and spread kale out in single layer on baking sheets. Place in oven and bake for 10-15 minutes or until kale is dry and crispy and barely browned on edges.
Recipe from: "Eat Clean Live Well" By: Terry Walters

Popcorn - storage: can let it sit on your table or anywhere in the house for decoration up to 2 months.  Just keep it in a dry room temperature environment.
How to Pop the Corn!
Remove kernels from the cob and then put kernels in a brown paper bag.  Place brown paper bag filled with kernels into microwave and let the kernels pop!  Remove when you think most kernels are popped.  Add butter and salt as you like. 

Arugula - storage: same as lettuce
Eating: has a tangy flavor with tender leaves - has a nick name "rocket salad" - same health benefits as broccoli, kale, and Brussels sprouts.
Cooking: can be put into a salad with balsamic vinaigrette with cut lettuce and Asian greens add your favorite nut and possibly dried cranberries and goat cheese (my favorite way to eat Arugula).  Could also be sauteed with garlic and onions or added to soups. 

Collards - storage: same as lettuce
Sauteed Collard Greens and Garlic
Ingredients: kosher salt and black pepper, 3 bunches collard greens stems discarded and leaves cut into 1-inch strips, 1/2 cup olive oil, 3 cloves garlic thinly sliced
Directions: Step 1 - Bring a large pot of salted water to a boil. Add the collard greens in batches and cook until just tender, about 10 minutes. Drain the greens in a colander and rinse under cold water to cool; squeeze to remove any excess water.  Step 2 - Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the greens, 1 teaspoon salt, and ½ teaspoon pepper. Cook, tossing often, until wilted and tender, 3 to 4 minutes.

Turnip - storage: keep in refrigerator wrapped in plastic bag or damp towel. Keep greens separate and stored like lettuce.  
Raw: They make a great snack sliced thinly and served with salt and are a great addition to a salad.  
Cooked: they can be roasted, steamed, added to soups or stews.
Greens turnip tops: are delicious and can be cooked with other greens. 
Roasted Turnips with Ginger
Directions: Cut turnips into wedges. Toss with sliced fresh ginger, canola oil, salt, and pepper on a rimmed baking sheet. Drizzle with honey and roast at 400° F until tender.

Bok Choystorage: keep in refrigerator wrapped in plastic bag or damp towel.
Easy Bok Choy Recipe
Ingredients: 1 tablespoon vegetable oil, 2 cloves garlic, crushed and chopped, bok choy, trimmed and cut into bite-size pieces, salt to taste
Directions: 1. Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.  2. Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.

Lettuce - storage: if in a plastic bag make sure you poke holes throughout the bag and keep in the hydrator drawer of your refrigerator.  Or invest in a Produce Keeper that can be found on Amazon, they work very well.

Asian Greens - storage: same as lettuce.
Eating: Asian Greens have a mustard flavor to them which gives them a little kick.  If steaming them it might be best to mix with lettuce which has a mild flavor.  
Cooking: Asian Greens are good steamed or sauteed with garlic, onions, herbs as a side dish.  Could also be added to soups that have lentils and potatoes in the mixture.

Radishes - storage: keep in refrigerator wrapped in plastic bag or damp towel. Keep greens separate and stored like lettuce.  
Roasted Radishes with brown butter, lemon, & radish tops
Ingredients: 2 bunches medium radishes, 1 1/2 tablespoons olive oil, Coarse kosher salt, 2 tablespoons (1/4 stick) unsalted butter, 1 teaspoon fresh lemon juice
Directions: 1. Preheat oven 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.  2. Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.  3. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
Note - could use Asian Greens instead of Radish Tops

Peppers - storage: keep in vegetable drawer of refrigerator.
Sweet Pepper Skillet Recipe
Ingredients: 2 teaspoons olive oil, 4 medium green peppers, thinly sliced, 1 medium onion, cut into thin wedges, 2 teaspoons minced garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper
Directions: In a large skillet, heat oil over medium-high heat; saute peppers and onion until crisp-tender, 4-6 minutes. Add garlic, salt and pepper; cook and stir 1 minute. Yield: 4 servings.

Garlic - storage: place in mesh bag, bowl or paper bag. Do not place in plastic bag, will encourage rot.
  
- Most of the storage ideas were found in our Goodwill at Homefields Farm "A Mostly Vegetarian Cookbook".  Which can be found at our sign in desk at the distribution center 

Popcorn!  Photo by: Matt Dilley


See you at the final harvest next week!,
Your Farmers