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Tuesday, October 20, 2009

Week 20--The Fall Harvest


The pick your own pumpkin party and potluck was a blast! Thanks for all who came (and helped move all the pumpkins!) The food was fabulous and it was fun getting to know all of you better!


And, of course, Simon had a blast too. He helped to pick out the perfect pumpkin and to make sure there were no mice hitchhiking on them : )
This past week, I was busy harvesting rutabagas, cleaning onions and popping garlic. Today I will plant the garlic and cover it with a neat bed of straw. Soon all that will be left in the gardens for harvest are hearty greens like kale and spinach.
...Speaking of Spinach...these last two weeks will be full of greens! Fill up on them, because this is it until spring! They will keep in your fridge in a perforated plastic bag for at least a week. You may also chose to make soups or pies with them and freeze, or blanch the greens for 2 minutes, drain and freeze. Stock up for winter : )
Half the cows go this Thursday. I am sold out this year, but it isn't too early to sign up for 2010--the pork and beef go fast!
The turkeys go on Friday---I still have some left to sell. And I have lowered the price to $3.50/#, what a deal!!!!
This Week's Loot: lettuce mix, spinach, chard, kale, potatoes, carrots, onions, chinese cabbage, tat soi, pac choi, pumpkins
Next Week's Loot: lettuce?, kale, leeks, onions, potatoes, carrots, beets, winter squash, fennel
Stir-Fried Kale and Spinach with Hazelnuts
1/2 cup hazelnuts
2 Tbs olive oil
1 onion, chopped
4 cloves garlic, minced
10 cups kale and spinach, chopped
salt and pepper
1. toast hazelnuts in a n ungreased skillet, stir constantly for about 5 minutes, then chop when cool
2. Saute onion and garlic, add greens in batches, stir fry until tender, about 8 minutes
3. stir in hazelnuts
Apple Flavored Winter Squash Cake
1 stick butter, room temp
1 1/2 cup sugar
2 eggs
1 1/2 cups cooked winter squash
1/2 cup apple cider
1 3/4 cup flour
1 tsp bkg soda
1/4 tsp salt
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1. Beat butter until fluffy. Beat in sugar until mixed. Add eggs, one at at time. Add squash and cider, mix well.
2. Sift flour bkg soda, salt and spices. Add to cream mixture in batches.
3. Pour into a buttered and floured bundt pan
4. Bake at 350 for 45 minutes. Cool 10 minutes and pour on glaze.

Apple Cider Glaze
1 1/2 cups confectioner's sugar
1/4 cup apple cider
Sift sugar into a bowl. Whisk in cider until smooth, pour over cooled cake right away






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