Week of September 29, 2019

Although there is apprehension in anticipation of the first frost coming this Friday night, it is hard not to be amazed and thankful for all of the food that grew this season. It really is such a miracle, that those few boxes of seed packets ordered in January could hold the prelude  for the fields now full of a multitude of produce varieties; a vast expanse of life. And just like much needs to be done in the spring to get ready to transplant the seedlings from the greenhouse to the field,  the arrival of autumn tells us that it is now time to prepare for winter. The winter squashes and onions need to come out of the field first. They are the easiest to be frost damaged, resulting in poor storage quality. Then come the potatoes, garlic, beets and carrots;  cabbage next and then rutabaga. The high tunnels and greenhouse need to be repaired and secured,  because warm days will soon turn cold and these structures provide heat and shelter so some vegetables can remain. The fields will be seeded with cover crops to provide a blanket of green to protect the fields: bedded down for the winter, tucked safely underneath and sheltered from erosion the soil will rest, waiting for spring to come.

Friends helping to put on a new cover for one of our high tunnels

Produce from the farm this Week

Celery,  Fennel,  Summer crisp Lettuce,  Red Cabbage, Zucchini,  Summer Squash,  Roma Tomatoes

Fennel Puree

1 head fennel

4 ribs celery, chopped

2 medium potatoes,  peeled and cut into 2 inch cubes

3 Tbsp strong chicken stock

1 1/2 Tbsp butter

1 1/2 Tbsp Pernod

1/3 cup heavy or whipping cream

salt and freshly ground pepper

Chopped fresh parsley

Chop the fennel bulb and fronds and place them in a medium saucepan along with the celery and potatoes.  Add water to cover. Heat to boiling and then reduce heat. Simmer, uncovered until just tender, about 20 min. Drain. Place the vegetables in a food processor.  Add the chicken stock and process until smooth. Transfer to the top of a double boiler. Stir in the butter, Pernod and cream. Cook, stirring until warmed through. Add salt and pepper to taste.  Transfer to a serving bowl and sprinkle with parsley.

adapted from Greene on Greens & Grains

Fresh Vegetable Saute

Part of the beauty of fresh veggies is that pretty much any combination tastes great! This is the type of thing really missed in the winter…

1 Zucchini,  chopped into small cubes or thin slices

1/2 pint Tomatoes,  chopped

1/2 bunch parsley, cilantro,  dill or any other fresh herb, chopped

A couple stalks of celery,  chopped

1 hot or sweet pepper, chopped

A few slices cabbage

One young onion with greens, chopped

1/4 cup butter or olive oil

Sea salt

Melt butter or heat olive oil in saucepan over medium high heat. Add sea salt and chopped veggies. Cook and stir until soft, about 20 minutes. Put lid on pan, turn heat to low, and cook another 5 minutes to let juices form in pan. Serve as side dish or spooned onto warmed tortillas for a veggie wrap

Next week…Tomatillos,  Arugula,  Purple Scallions

 

A good farm is recognized as good partly by its beauty 

Wendell Berry