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
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 :.

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

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