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Monday, October 3, 2011

October 4th and 7th

It's Turkey Time!!!
Turkeys have been a bit soggy these past few days but are hanging in there.  They have acutally used their hut!  We have been picking up apple drops from varius apple trees around for the pigs.  I decided to try and give some to the turkeys and they were pretty into them.  Which is great because they have been very vocal about wanting "grain gobble grain gobble grain!"  My neighbors are probably going nuts!

Order your bird now!
Ready for pick up October 15th
$4/lb

So the rain thwarted our pumpkin party.  But alas this coming Saturday looks nice so we will give it another go.  The biggest bummer on my end is that it is predicted to get in the 20's this week.  I mean I know cooler weather is coming but it always sets in a little bit of panic.  Most of the crops still in the fields will be fine in the upper 20's but some, like pumpkins, just won't take it.  Cold weather always seems to come after a prolonged wet period which makes harvest and timing of harvest even more tricky.  So today through Wednesday there will be lots of mud flying as we harvest and cover as much as we need to.  Even though I panic a bit, cooler weather also brings a bit of relief.  Some closure to things like lingering weeds and disease.  It also brings a bit of closure to the season.  I can't believe we are here already, this season was one of the toughest I have had in my 12 year farming career.  BUT, I am already excited for next year... 

HOLIDAY and WINTER SHARES
It's time to sign up!!!

Don't miss out on local sustenance for the winter. 
Pick ups are once a month and will include winter squash, carrots, beets, potatoes, onions, garlic, celeriac, parsnips, turnips, rutabagas... and possibly some greens.

This Weeks Loot: carrots, potatoes, leeks, pac choi and other greens


Recipes:
Sweet and Buttery Roseheart Radish
3 tablespoons butter
6 medium rose heart radishes, cut into wedges or half moons
2 teaspoons brown sugar
1 teaspoon red wine vinegar
fresh ground black pepper to taste
Directions
  1. Melt the butter in a skillet over medium heat.
  2. Add radishes and toss to coat. Cover the pan and cook for 4-6 minutes, shaking occasionally.
  3. Add the sugar and vinegar and toss over medium heat for 1 minute.
  4. Season to taste with pepper. Serve immediately.
Winter Radish Salad
3 or 4 large winter radishes, any variety, peeled and sliced paper thin
¼ cup coarse salt
1½ cups vegetable oil
½ cup wine vinegar
Salt and pepper to taste
Directions
  1. Place radish slices in a bowl and sprinkle with the salt. Cover with a heavy plate and refrigerate overnight.
  2. Drain off all the liquid and wash in cold water in a colander. The slices will be transparent and tender.
  3. Prepare a dressing by combining the oil, wine vinegar, salt and pepper, and pour over the radishes.
  4. Refrigerate until ready to serve. Add soy sauce and sesame oil if you want to give the salad an Asian twist.

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