Eight Mile Creek FarmWeek 15 2015 CSA
Produce for this Fifth Week of September, 2015
Mesclun Mix, Roma Tomatoes, Slicing Tomatoes, Red Cabbage, Arugula, Tomatillos, Cilantro and Hot Peppers
Rows of fall vegetables growing with cows grazing behind at Eight Mile Creek Farm
Last night, September 27th, was a special night, as there was a lunar eclipse over the full Harvest moon. The moon was at its closest point to the Earth, so it appeared slightly larger than normal. This combination of a total lunar eclipse with a supermoon last occurred in 1982 and won’t happen again until 2033! Each month’s moon has a different name. The Harvest Moon is assigned to the first full moon after the Autumnal equinox, or the beginning of Autumn. The name certainly fits, as on our farm, harvesting is in full swing. We are harvesting lots of summer veggies still and fall veggies will be harvested next week, as soon as this rainy front moves through (boy, has it been dry!). Soon we will be harvesting all of the storage crops as the threat of frost is getting imminently closer. In the above picture, you can see dandelion greens, broccoli, bok choy and arugula in the back. The cows are starting to get their shiny new winter fur in, appearing darker as not having been lightened by the sun. The days are noticeably shorter, and we are moving in fast motion all day to try and fit everything in while the sun is still out. The first hints of fall foliage are starting to appear here at the farm as well, and all of our fall greens are now planted in the high tunnels, for fresh winter harvests.
Cilantro Salsa
6 plum tomatoes, diced
1/2 avocado, diced
1 hot pepper, diced
1 mdm onion, diced
juice of 2 limes
1/2 cup chopped cilantro
sea salt and fresh ground pepper
Combine all ingredients. Refrigerate at least one hour. Serve cold with chips or on burgers.
Jenny coming in for appologies with Melissa laughing in the backround. Jenny just got scolded for rolling in the as- yet- to- be- composted chicken from processing. Time for a bath!
Tomatillo Salsa Verde
8 tomatillos, husked, rinsed, and chopped
3 Tbsp chopped fresh cilantro
1 hot pepper, chopped
1 tsp minced garlic
2 Tbsp chopped onion
Fresh squeezed lime juice
Run all ingredients through a food processor or blender, or chop by hand. Refrigerate, covered, for at least one hour. Enjoy with tortilla chips, on eggs or chicken.
Florence, Hester, Penelope, Phyllis and Doc
Red Cabbage Comfort
1 head of red cabbage
1 apple
3/4 cup apple cider vinegar
1/2-1 cup raisins
Chop cabbage and apples and add to crock pot. Sprinkle raisins and pour vinegar over. Cook on low for 6 hours.
Baby Dill growing with Komatsuna growing behind it…they will be happy when this rain comes!
