September 21 Newsletter

Mark your calendars for October 1 at Noon. The date is set for our Fall Harvest Party. Please bring a dish to pass and a chair to sit on. This has typically been a day to relax, see the farm, take a tractor ride, and meet some of your fellow subscribers. We will have carving pumpkins, Indian corn, and cornstalks free for the taking.

Last week Wednesday and Thursday were rather intense on the farm for, with frost warnings on those nights, Jake had to pick hundreds of semi-ripe tomatoes, peppers, and eggplant, to preserve them from the possible frost. While those veggies all ended up surviving the frost, the basil did not. We were also able to get all of our winter squash picked. For those of you who do not like winter squash, we are sorry, because we had a bumper crop! You can expect a lot throughout the fall.

The WINTER SQUASH variety you have in your bags this week is called Zeppelin Delicata. The oblong cream colored green striped squash is sweet and bakes quickly. Storage on these are relatively short, so use them quickly. The skin is edible.

The first week for SWEET POTATOES is here. This warm weather tuber is best stored at 55 degrees and kept dry. (They should stay in good condition for 3 to 4 weeks this way.) Sweet potatoes are very versatile and are excellent baked, roasted, or fried. You can expect them at least two more times.

KALE, a nutritional powerhouse, joins the vegetable line-up as well this week. Ironically, kale sweetens up after a hard frost hits it, but the early leaves that we have sent are still wonderfully edible. It tastes great when finely chopped up and sautéed in olive oil with garlic and salt, or try it chopped up in salads, etc.  Try making Kale Chips below (for a healthy potato chip alternative) or see our other recipes on how to utilize this fantastic veggie.

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