Week # 17 2013 CSA

                                             Onion harvest drying in the greenhouse

This week we have been busy harvesting and getting vegetables into storage.  Onions, cabbage, beets, carrots, winter squashes, all need to be harvested now and cleaned for proper storage.  It is a great deal of work, but will pay off later.  We are not the only ones getting ready for the winter.  The deer pressure on the vegetable fields has gotten extreme, as they are getting ready for mating season and the colder weather.  In one night, deer got into one of our vegetable fields and took a large chunk out of each and every head of lettuce down two 400 feet rows, destroying 800 feet of lettuce.  They had also pulled beets and carrots out of the ground as they chomped on the greens and ate some of the chard down to the ground. The sight was enough to make you cry.  We wouldn’t mind sharing several heads, but to have each one damaged is upsetting because of the tremendous waste.

The piglets are coming into the barn now at night to bed down in the warm hay.  The cows are still grazing but need to have some supplemental hay as well now.

As the storage crops are harvested, the ground is lightly tilled and a cover crop is planted.  Right now we are planting winter rye.  This will grow and provide a cover for the soil, helping to prevent erosion over the winter and when the snow melts in the spring.  The cover crop will be tilled into the soil in the later spring to provide a “green manure.”  All of the nutrients the rye captured while growing feed the soil for next season’s vegetables.  This is one way we provide nutrients to the soil and eliminate the need for chemical fertilizers.

                     Produce this Week:

Romaine lettuce,   Swiss Chard,   Nero Toscano Kale,    Savoy Cabbage,   Red Tomatoes,   Cherry Tomatoes,   Red onions

 

Pasta with Savoy Cabbage, Mushrooms and Sage  Butter

5 Tbsp butter

1/4 cup finely chopped sage leaves, or 1 Tbsp dried sage

1 cup sliced mushrooms

1 head savoy cabbae, chopped

1/4 cup chopped hazelnuts or walnuts

2 cloves finely chopped garlic

1/2 cup onion, chopped

1 Tbsp olive oil

1 tsp balsamic vinegar

salt and pepper to taste

Parmesan cheese for garnish

In dry skillet over medium heat, toast chopped nuts for 2minutes, circulating them around the pan.  Remove and set aside.  Add olive oil to pan and saute’ onion and cabbage,  stirring occasionally, about 4 minutes.  Add mushrooms, garlic, and hazelnuts.  Cook, stirring constantly,  for 1 minute.  Add balsamic, and cook for another 2 minutes.  Add butter and sage and lower heat to medium low.  Cook, stirring occasionally for one minute.  Seaon with salt and pepper and Parmesan.   (www.mlive.com/food)

 

                                     Krispy Kale

one bunch kale leaves

2 Tbsp olive oil

1 tsp apple cider vinegar

1/2 tsp sea salt or kosher salt

Place a rack in the lowest shelf of the oven.  Preheat to 350.  Spread kale on a baking sheet and drizzle with olive oil and vinegar.  Toss to coat.  Place on the lowest rack of the oven and bake 10 minutes.  Remove and stir.  Place back in oven for another 8-12 minutes, or until kale is crispy.  If kale still bends and doesn’t crackle when you touch it, it isn’t done yet.  If it gets too brown, turn the heat down. It is done when it is crispy to the touch.  Remove from oven and sprinkle with salt.

 

 

 

 

Next Week:  Collard Greens, Red Cabbage, Tomatillos,  Cilantro…