Fall crop harvest, kimchee, corn meal, Napa cabbage

Hello from the farm,

Almost November, and yet your farmers are enjoying T-shirt weather here as we gather crops from the field.
It's almost conventional wisdom that once frost hits, the growing is done, but there are a great number of cool weather crops that are unfazed.  And so we keep on farming until either the ground or the farmers are frozen solid.  Most fall crops tolerate frost and  several freezes down to the mid-20s--once it starts dropping much below that, plants give up the fight.

We've got ornamental/Indian corn this week, it's been drying in the greenhouse and is now ready for decorating and even grinding into cornmeal and baking with.  The best corn bread I've ever had has been made with ground corn meal that we've grown and ground here.

Another newcomer is Napa cabbage.  This is a mainstay of Japanese/Korean/Chinese cooking and can be used any time you would use regular cabbage.  Napa is thinner and more lettucey than regular cabbage and is great for stir-fries, salads, and especially kimchee--see recipe below.  Yes, I am still eating the unrefrigerated kimchee that I made a year ago and by most accounts I am doing fine.  You may want to keep yours refrigerated to keep it crunchier ;-)


Regular Harvest Season Ends November 7, 8, 9
(self-harvest will follow--you will be able to glean the fields for remaining crops)  

"Doc" Flanagan of Flanagan Welding stops by to check things out.  He's helped out with many repairs and projects over the years.  Thanks Doc! 

Bob McClure testing a device to help us with the formidable task of bringing in the beans-woo hoo.
Thank you Bob. 

Suggestions for the harvest
Napa Cabbage: great for stir fries, super nutritious, use wherever cabbage is called for.  See kimchee recipe below
Ornamental/Indian/Flour Corn:  decorate with it and then grind it for cornmeal. I'll bring my grain mill in next week.
Scarlet Queen Turnip: amazing scarlet color outside, white inside. Eat raw as turnip sticks or cooked.
Long Island Cheese squash: shaped like a round of cheese, this is a great-keeping squash with excellent decorating properties. Can roast in the oven to prepare
Kale: my favorite of the greens. It is said that if you could only eat one vegetable, kale would be the one that would do you the most good, as it is a nutrition powerhouse.
Arugula: a peppery salad green that is complimented well by fruit and goat cheese in a salad.
Mustard Greens: known for their pungent flavor, these greens can be added to a salad for a mustardy hot punch, or can be added to soups or stir frys. Flavor mellows when cooked.
Tatsoi: a mild green that is great raw in salad or cooked. We think of it as fall spinach.
Purple Mizuna: a unique mustard green from Japan that has mild flavor and is great in salad for color and flavor.
Senposai: has a sweet and tender cabbage-like flavor. Makes a great outer wrap for veggie wraps. Use raw or cooked.
Butternut squash: use for soup, an entrée or use in any recipe calling for "pumpkin." Makes fantastic pumpkin bread, cookies and pumpkin pie.
Watermelon Radish: These are mild for a radish and have a striking pink interior. Greens edible.
"Dessert Turnips:" also known as White Lady, Hakurei, or Salad Turnips, this white, mild and sweet turnip is a great snack. Best eaten raw, but of course, you could cook them as well. Greens are edible.
Enjoy the harvest!

                         The colors of fall surround us at the farm while we paused to eat lunch yesterday


Kim Chee Recipe:

This Korean spicy "sauerkraut" of a sort is outstanding. It is enjoyed in Korea and Japan. 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.

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 dried hot red chili (about 2" long), crushed
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, and let stand 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 and let stand for a few days.
4. Taste mixture every day. When it is acidic enough, cover and refrigerateup to 2 weeks.

Makes about 1 quart. --from http://www.cheriestihler.com/recipes/kchee.html


Thanks for being a part of the farm,

Your farmers

October 18, 2012
The frost arrived right on schedule last Friday night, laying to rest the end of the summer crops like peppers and eggplants.  It also did an amazing job of knocking out all the annual weeds that have taken hold.   We still have plenty of frost hardy crops, and the greens may taste even sweeter this week now that they are frost kissed.
The bok choy is back!   Or as we like to call it, the bob choy, named for one of our retired farmers, Bob P.  We still remember his legacy and celebrate him this week with the beautiful purple bob choy.
Thank you to Butch for his work getting electricity out to the farm center this week.  Now we'll really be able to light up the farm for a special occasion!  And thank you to Bob M. for his on-the-fly rigging that allowed us to roll up miles of fabric row cover to be reused for next year.


A big thank you to Kim Stoltzfus for making this a great season!

   


It’s hard to express our gratitude for all Kim does here at the farm.  In the spring, she’s busy planting the herb beds and caring for the greenhouse.   Come summer and fall she is here every week making sure our shareholders have a great experience at the farm.  She adds her fantastic style to all she touches, has a contagious enthusiasm for the farm, and she excels at making sure every child leaves the farm with a smile on their face.
Kim’s last Saturday at the farm (for this season) will be Sat Oct 27
Kim will be teaching a series of children’s pottery classes at Lancaster Clay Studios, beginning Saturdays in November. We are excited that she will be able to put her artistic and teaching talents to such great use. We have brochures available at the farm for anyone who is interested in more information.

We’ll still see Farmer Kim on Thursday and Friday evenings until the end of the farm season, but her last Saturday with us for this season will be Saturday October 27.  Look for the return of a special guest farmer in November.


Regular Harvest Season Ends November 7, 8, 9
(self-harvest to follow)

Roasted  Bok Choy
From Eating Well August/ September 2006
4 heads small bok choy, trimmed, leaves separated
4 tsps canola oil
1 clove garlic, minced
¼ tsp salt
½ tsp freshly grated lemon zest
1 Tbsp lemon juice
1 ½ tsp chopped fresh tarragon, or ¾ tsp dried
1 tsp mirin (or substitute 1 tsp sherry or white wine with a pinch of sugar)
Fresh ground pepper, to taste
 Preheat oven to 450 degrees.  Toss bok choy, oil, garlic and salt in roasting plan.  Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes.  Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl.  Drizzle over the roasted bok choy.

Suggestions for the harvest
Scarlet Queen Turnip: amazing scarlet color outside, white inside. Eat raw as turnip sticks or cooked.
Long Island Cheese squash: shaped like a round of cheese, this is a great-keeping squash with excellent decorating properties. Can roast in the oven to prepare
Kale: my favorite of the greens. It is said that if you could only eat one vegetable, kale would be the one that would do you the most good, as it is a nutrition powerhouse.
Arugula: a peppery salad green that is complimented well by fruit and goat cheese in a salad.
Mustard Greens: known for their pungent flavor, these greens can be added to a salad for a mustardy hot punch, or can be added to soups or stir frys. Flavor mellows when cooked.
Tatsoi: a mild green that is great raw in salad or cooked. We think of it as fall spinach.
Purple Mizuna: a unique mustard green from Japan that has mild flavor and is great in salad for color and flavor.
Senposai: has a sweet and tender cabbage-like flavor. Makes a great outer wrap for veggie wraps. Use raw or cooked.
Butternut squash: use for soup, an entrée or use in any recipe calling for "pumpkin." Makes fantastic pumpkin bread, cookies and pumpkin pie.
Watermelon Radish: These are mild for a radish and have a striking pink interior. Greens edible.
"Dessert Turnips:" also known as White Lady, Hakurei, or Salad Turnips, this white, mild and sweet turnip is a great snack. Best eaten raw, but of course, you could cook them as well. Greens are edible.

Enjoy the harvest!


Scott, Law Reh, Kim and Elizabeth

Hello on this cool sunny day,

The cool air and warm sunshine are pleasant and invigorating as we harvest fall crops today after many days of wondering when the sun would warm us again.  Scarlet Queen turnips are on the harvest list this week--these have glowing scarlet on the outside and a bright white inside.  The farm crew has been disassembling the PYO field this week, putting the fabric weed barrier back on rolls and store it upstairs.  We are awaiting dry soil for planting the garlic, and reveling in the lush green growth of the cover crops.  FROST is predicted for Fri. night, so we are picking all of the sweet peppers so they will not be burned black by the frost.  Enjoy the last peppers of the season! 

 

The farm crew happy about the Long Island cheese squash harvest

 







 

Regular Harvest Season Ends November 7, 8, 9
(self-harvest to follow) 

 

Suggestions for the harvest

Scarlet Queen Turnip: amazing scarlet color outside, white inside.  Eat raw as turnip sticks or cooked.

Long Island Cheese squash:  shaped like a round of cheese, this is a great-keeping squash with excellent decorating properties.  Can roast in the oven to prepare
Kale: my favorite of the greens. It is said that if you could only eat one vegetable, kale would be the one that would do you the most good, as it is a nutrition powerhouse.
Arugula: a peppery salad green that is complimented well by fruit and goat cheese in a salad.
Mustard Greens: known for their pungent flavor, these greens can be added to a salad for a mustardy hot punch, or can be added to soups or stir frys. Flavor mellows when cooked.
Tatsoi: a mild green that is great raw in salad or cooked. We think of it as fall spinach.
Purple Mizuna: a unique mustard green from Japan that has mild flavor and is great in salad for color and flavor.
Senposai: has a sweet and tender cabbage-like flavor. Makes a great outer wrap for veggie wraps. Use raw or cooked.
Butternut squash: use for soup, an entrée or use in any recipe calling for "pumpkin." Makes fantastic pumpkin bread, cookies and pumpkin pie.
Watermelon Radish: These are mild for a radish and have a striking pink interior. Greens edible.
"Dessert Turnips:" also known as White Lady, Hakurei, or Salad Turnips, this white, mild and sweet turnip is a great snack. Best eaten raw, but of course, you could cook them as well. Greens are edible.
Sweet Peppers: The long red Carmen peppers are outstanding--sweet and flavorful. great for salads or fried with onions and garlic. Frost predicted--enjoy this final harvest. 
Potatoes: We have many different varieties. Yukon Golds make the best fries according to your farmers.

Hot Pepper Jelly Recipe:  we're in carpe diem mode--get 'em before the frost does. 

 

Ingredients:½ cup habanero pepper, seeds and stems removed
1 apple, peeled and cut up
½ cup apple cider vinegar
1 cup water
5 cups sugar
1-½ packets liquid pectin (one pouch plus one-half pouch)
1 Tablespoon chopped fresh rosemary
 

 

Full pepper jelly directions and pictures are at: http://www.themeaningofpie.com/2011/07/habanero-jelly-2/ 

 

 Hope you are enjoying the fall weather and flavors!

Your farmers

Potluck Cancelled

The potluck has been cancelled due to a rainy forecast and mudddy conditions here at the farm.    On the heels of last year's soggy potluck, we are erring on the side of caution.  We will hope for better weather next year.

Thanks for your support and understanding,
Your Farmers

Hello from the farm,

 

Rain rain rain, it's squishy and soggy at the farm.  We got about 2 inches of rain on Tuesday which saturated everything really well. Needless to say, the fall crops and cover crops are enthused about the abundant moisture and moderate temperatures.  The farm crew spent the day preparing potatoes and garlic for the week and the barn is now well-organized and tidy.  Nice work everyone. 

 

This week we are wild about watermelon radishes, and kale is a new addition as well, as we move into October and our mid-November's harvest end.  We are watching the weather to see about Saturday night's potluck.  If we need to cancel, there will be a message on the farm blog as well as Facebook.  See potluck info below.

 

Spotlight on Brian B

 

 

Position at the farm: Farm Crew
Number of years working for Goodwill: 17 years
Favorite thing to grow at the farm: potatoes
What he wanted to be when he grew up: a fireman
Favorite place to visit: Michigan
Brian’s family includes: his mom, dad and sister
Favorite thing about the farm: helping out and his great coworkers
Advice from Brian: Sometimes people are nice, sometimes people are not nice.　 Try not to let it bother you.
Brian likes to spend his time as: a volunteer fireman for the　 Blue Rock Fire Company in Millersville, as well as working in his woodshop on his custom made birdhouses and flower boxes.

　

 wildly colored watermelon radishes

The Farm Fall Potluck--Saturday October 6th, 5 pm to 8 pm

Join us for our Fall Potluck around the fire circle.

What to bring?
Family of 1 or 2: one dish to share
Family of 3 or more: one hot dish and one cold dish to share
Outdoor chairs or a picnic blanketA flashlight, especially if you are staying for the campfire
Dress for the weather
Please bring family and friends, but leave pets at home

What the farm provides?
Paper supplies and drinks
After dinner campfire and marshmallows for toasting

Foul Weather Policy: check outwww.goodwillathomefieldsfarm.blogspot.com@for the latest updates on a cancellation due to weatherQuestions: Contact Elizabeth at 871-3110 or eswope@yourgoodwill.org

Suggestions for the harvestKale: my favorite of the greens. It is said that if you could only eat one vegetable, kale would be the one that would do you the most good, as it is a nutrition powerhouse.
Arugula: a peppery salad green that is complimented well by fruit and goat cheese in a salad.
Mustard Greens: known for their pungent flavor, these greens can be added to a salad for a mustardy hot punch, or can be added to soups or stir frys. Flavor mellows when cooked.
Tatsoi: a mild green that is great raw in salad or cooked. We think of it as fall spinach.
Purple Mizuna: a unique mustard green from Japan that has mild flavor and is great in salad for color and flavor.
Senposai: has a sweet and tender cabbage-like flavor. Makes a great outer wrap for veggie wraps. Use raw or cooked.
Butternut squash: use for soup, an entrée or use in any recipe calling for "pumpkin." Makes fantastic pumpkin bread, cookies and pumpkin pie.
Watermelon Radish: These are mild for a radish and have a striking pink interior. Greens edible.
"Dessert Turnips:" also known as White Lady, Hakurei, or Salad Turnips, this white, mild and sweet turnip is a great snack. Best eaten raw, but of course, you could cook them as well. Greens are edible.
Sweet Peppers: The long red Carmen peppers are outstanding--sweet and flavorful. great for salads or fried with onions and garlic. The peppers have topped out and are winding down.
Potatoes: We have many different varieties. Yukon Golds make the best fries according to your farmers.

Farmer’s Breakfast (a delicious way to eat greens)

1T oil
6 collard leaves, chopped coarsely
1 scallion, chopped into
½ inch pieces
6 slices pepperoni, cut in fourths (optional)
1 tsp. butter
2 eggs
2 slices smoked cheddar
2 plum tomatoes, diced

Heat a skillet. When hot, add 1T oil. Toss in kale or collard leaves, scallion, and pepperoni. Saute till scallion is tender. Push to one side of the pan and add the butter to the other side. Fry the two eggs in the butter. When done to your liking, put on two plates, top with the cooked collards, scallions and pepperoni. Lay a slice of cheese on top, tuck a tomato each on the side, and broil till golden. Serve with Tabasco Chipotle sauce, coffee and a square of dark chocolate!

--from Lorena Breneman, the farmer’s wife

 See you soon,

Your farmers