Subscribe to the Happy Farmer

Tuesday, October 9, 2012

October 9th and 12th: Pumpkins

PYO Pumpkin Party!

The BIGGEST Pumpkin Ohmy!  Zach is in competition with our neighbor, Pete, on who can grow the biggest pumpkin.  Coincidentally Pete couldn't make it to the party this weekend because he had to go "hunting".  We think he knew he lost ; ) 

Fireman's pass of the pumpkins over the broccoli.  All the orange globes just fit on the wagon...but barely, we needed spotters on the drive back to the barn.  Fun was had by all and it turned out to be a gorgeous day!!!! 
This Week's Harvest: lettuce, tat soi, fennel, beets, potatoes, carrots, hot peppers, tomatoes, parsley and a pumpkin!
Tat soi...Remember this super Vitamin green from the spring? Use it just like you would spinach or broccoli.  Lightly cooked. 
Beets:  Roasting them whole rather than boiling them allows beets to keep their color, flavor and all of their nutrients.
beets--toss with 2 tbs olive oil and a pinch of salt roast them whole at 400 covered with foil about 40 minutes set aside to cool, you may remove the skins...I never do
Combine olive oil, 6 tbs sherry vinegar, 2 tbs honey (i used maple syrup), 1 thinly sliced shallot (i used leek).
Stir in beets, cover and refrigerate up to 12 hours
Drain dressing, crumble feta cheese (i used feta cheese from Winter Hill that i sell) on top along with 1/2 chopped arugula
...the recipe also calls for toasted pumpkin seeds on top.  toast cleaned raw seeds over med heat, stir constantly until puffed and brown, about 10 minutes.  Drizzle with oil and salt

No comments:

Post a Comment