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Nothing says fall like cold frosty mornings and a pot of soup cooking on the stove. Be sure to utilize this weeks share in making potato leek soup, one of my fall time favorites. Winter squash is another reason I'm so fond of the fall season. Check below for recipes of both. In all it's been a bountiful harvest this fall season and want to share with everyone for the last week of the CSA. That being said, the last weeks pickup will be a little different. For the last pick up we will have bins full and folks can go and through, take what they want and need and leave the rest. People can use the CSA bins we provide but are also encouraged to bring bags and boxes to load their cache. The majority of items available will be storage items that require no refrigeration so be sure to stock up. Farm staff will be present for the last pick up to assist and answer any questions. Until then, take care!
It's been said that fermented cabbage fueled the laborers that built the great wall of China and kept ancient voyagers scurvy free, allowing them to travel greater distances. So i can't help but ask myself, where would we be today if it weren't for cabbage?
At the Acre, cabbage has it's enemies, aphids and cabbage moths. All of which attack and feed on this plants tender leaves. If the plant can survive, it will grow and form what we consume which is the cabbage head. Although most of our cabbage plants survived, the invasion of bugs severely stunted their growth and development. The end result, a small dense head of cabbage. Below you will find a simple recipe to ferment your cabbage heads, simply adjust the recipe to the amount of cabbage you want to ferment and just think, if cabbage can help build the great wall of China, just imagine what it can do for you.
Fair warning! The jalapenos in this weeks box can be hot. In sampling in the field some where so hot to melt your face and some didn't seem to have the same kick. That being said, enjoy them and the other items.
Greetings all! It's been a couple of weeks since the last blog, so i have lots to share. If you haven't heard, the program has purchased a thirty acre farm south of town. The current plan is to expand our vegetable production for 2013, as well as raise animals to create more of a year round farm program for our students. Thus far at the new farm we have 14 chickens, who will soon be laying eggs, 1 rooster to keep them company, 2 donkeys, a mother and her youngin, and we're leasing out the pastures to a neighbor who has brought over 21 cows. In all it's been a blast developing the new property and we look forward to the endless possibilities that lay ahead.
Growing vegetables folks may think that summer is a farmers favorite time of year. For me it is fall. You all may have noticed the cooler mornings as of late. Working in the garden I've also noticed the changing angle of the sun. The light begins to cast shadows that haven't been there all summer. Cooler temps and the bright orange of a pumpkin peaking through the green leaves of a squash plant let us know that fall is coming and the first frost is right around the corner.
New items to the box this week include watermelons, for me they are the hardest thing in the garden to determine if they are ripe. I hope yours is sweet and delicious. Shallots, these little beauties have a mild flavor which some consider to taste like a sweet onion mixed with garlic. Keep them in a cool dry place and they keep for nearly a year.
Hello all! Farmer Matt here, just got back from a 10 day 2 wedding vacation. Apologies for the missing blogs on week 8 and 9. Upon my return, it was amazing to see how much plants grow in 10 days. Day to day it's amazing to see things grow, after 10 days it was mind blowing. With that said, a big thanks goes out to Doug and our volunteers for keeping the tractor tires rolling. Thank you all! As for week ten, you may notice the boxes are getting heavier. New this week are cucumbers, parsley, dragon tongue beans, and sweet gypsy peppers. I hope you enjoy them and are finding unique ways to use up all that squash.
It's on. Summer squash are ready for harvest and now the challenge will be keeping up with them. We'll do are best to keep up with the picking. Can you keep up with eating them? In the future we will do our best to provide ideas for lots of squash. This week though is a great recipe which uses beets and carrots to make burgers. It is an involved recipe but well worth the time. Have a super week!
Everyone needs to eat and most love to eat carrots. That includes squirrels and gophers. We work to keep them at bay yet each year we will come to the garden and find remnants of vegetables that used to be growing. We don't mind sharing but sometimes these pesky critters take more than we can allow. That's my complaint for the day. Aside from a few missing carrots all is growing well. The former weeks warm weather has squash growing fast enough I feel you could literally watch them growing and green tomatoes on the vine leave me hopeful that someday we'll have a ripe one. This weeks share is a s follows:
So this week in your CSA box there are two new items you haven't seen yet, are you ready for these... Peas and Chard! Chard is a leafy green that is part of the Goose foot Family. To cook properly cook till leaves turn bright green and limp. WARNING: Chard has a shorter storage span and should be used promptly to avoid spoilage. As for peas, these are a sweet variety and can been eaten whole and raw. Picking peas can be a labor intensive process. But like beans, you can eat as you pick.
In your CSA box this week:
Greetings all and happy fourth of July! What better way to spend the holiday than with Red Beets, White Diakons, and Blue skies. Some new items this week include kale, beets, and daikons. Daikons radishes, which are actually part of the cabbage family, can reach as much as 15 pounds, and have been known to have medicinal properties. Look below for a delicious way to use these beauties. Kale is a hardy green and withstands longer cooking times which brings out a sweeter flavor. See below for a tasty snack that is sure to please. Beets are a sweet treat and don't be afraid to eat the greens. They have the same great flavor and can be cooked or eaten raw.