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Field Walk...
Many folks have shared with me that Fall is their favorite time of year around
here.
I would agree. It seems that many of us suffer through three months of humidity and heat to reach these cool mornings and warm sweatshirt days. Amy and I always laugh at the number of layers we start out with at 7 in the morning. With each passing hour another shirt comes off and gets piled into the front seat of the truck. By the end of the morning, we have shed a third person. The colors are at their peak in the garden, especially along the driveway. And last night we had our first patchy frost in the fields. Some of the cherry tomato plants and basil were killed off, but it looks like everything else has survived. Harvest mornings can be a little tricky with a frost. I have to wait to harvest the greens until 10 AM or so; by then the sun has melted away any frost and the greens are ready to be cut. Instead I fork carrots, which is a great way to warm up on a cold morning.
Enjoy the fall harvest, Farmer Amy
Do you have leaves from your yard??
Please add them to the compost pile located in the small garden next to the distribution room. These leaves will
make wonderful compost for next year's fertile fields.
MAKE A NOTE! Our end-of-the-year Harvest Party is Sunday, November 13th at 4 PM in the greenhouse. This is a potluck
so please bring a dish to share as well as your own utensils and chairs. If you are interested in decorating please meet at the greenhouse, Friday, November 11th, from 4-6 PM.
We will string lights, pick flowers, etc., all ideas for beautification are welcome!!
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What's In Your Share:
winter squash, spinach, salad mix, lettuce, peppers, carrots, parsnips, broccoli, collards, kale, onions, garlic
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What's For Dinner: Wilted Greens
from shareholder Alice Barnard
4 T unsalted butter
1 large onion, minced
1 large clove garlic, minced
2 medium tomatoes, peeled, seeded and roughly chopped
½ c chopped basil
¼ tsp ground ginger
4-5 c mixed greens (kale, collards, spinach), trimmed and roughly chopped
salt and pepper to taste
Melt butter in large saute pan over medium-low heat. Stir in onion, saute 1
minute. Add garlic, saute until golden, 5 minutes.
Add tomatoes, basil and ginger. Cook uncovered, stirring occasionally, until slightly thickened, 5 minutes. Salt and pepper to taste. Serve hot or at room temperature. Serves 4.
What's For Dinner II: Baked rosemary squash
from Asparagus to Zucchini
1 butternut or 2 acorn squash
1 T butter, melted
6 one-inch sprigs or rosemary or ½ tsp dried
¼ cup apple cider or juice
freshly ground pepper to taste
Halve squash; remove seeds. Brush each half with melted butter.
Place each half, cut side down, on top of 3 sprigs rosemary in large pan with sides. Pour cider into pan; add enough water to reach ¼ inch up the sides. Bake at 375 degrees 45 minutes. Turn squash over and bake additional 15 minutes, or until tender. Scoop squash out of shells, pile lightly in serving dish, and grind fresh pepper over top. Six servings.
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