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Tuesday, September 22, 2009

Week 16--The Nip in the Air

We had our first light frost on Saturday night. We covered a few sensitive things like basil, but for the most part, the remainder of the food in the field is frost hardy and the winter squash still has enough leaf cover to protect them from the cold. Soon though, the I will pull the squash from the field and the back of the barn will transition from crates of onions and potatoes to winter squash. Fall has arrived!!

The gorgeous weather has been a pleasure to work in and it has given me the opportunity to cure things like onions in the field. Typically the weather is too wet, and placing them under cover is much more effective.
I woke up early this morning with a list of "things to do" running through my head. A night of frost is enough to set a little "panic" into my system...there is lots to do before cold really sets in. BUT, with this weather change brings new food to your table. you will see a shift from cucs and zucs to beets and leeks. And some new brassicas like kale and kohl rabi will soon be ready.
Hope you have been enjoying the melons--this week there are some watermelons too.

This Week's Loot: Lettuce Mix, Onions, Garlic, Cucs, Zucs, Melons, Last of the Edemame, Pac Choi, Beets, Carrots, Potatoes, Dill, Cilantro, Mint
Next Week's Loot: Lettuce, Onions, Cucs, Zucs?, Last of the Melons?, Chard, Carrots, Potatoes ,winter squash...

Beautiful Beet Soup
3/4# trimmed beets
3/4 # taters, cut into one inch chunks
1/2 small onion, finely chopped
1/4 cup packed fresh dill
2 cups chicken or veg broth
2/3 cup ha;f and half
2 Tbs lemon juice
8 fresh mint leaves
Sour cream or yogurt for garnish
1. Place beets in 4c water and bring to a boil. Simmer until fork tender, drain, SAVING the water.
2. When beets are cool enough to handle, cut into 1-inch chunks
3. Meanwhile, place potatoes, onions, dill and broth in a pot and bring to boil. Simmer gently until taters are tender
4. Place beets, beet liquid and potato mix into a blender. Blend until smooth. Stir in half and half, lemon juice salt and pepper to taste
5. Serve hot or cold with a dollop of sour cream and mint

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