September 22nd and 25th

It's all about the Pepper!

It has been gloriously fun picking peppers these past few weeks!  The plants are just loaded with these beauties....

We harvested over 350 pounds!  I can't say that I meant for them to be ready all at once, but that seems to be how peppers grow.  The plants grow big and strong, decorated with delicate white flowers, and before you know it the plants are falling over with huge green peppers, and then...they just sit there, for WEEKS, and then one day, BAM! they are all brightly colored.

 

Feast your eyes and stomach on this wondrous fruit!  Make fresh salsa...

 

stuffed peppers...

 

stuffed peppers a la spaghetti squash--yum!!

 

 

Roast them, freeze them eat them in the winter in a red pepper bisque or lasagna or......  whatever you do, preserve these beauties for your winter meals...you will be so glad you did!

 

 

This week's colorful BOUNTY!  lettuce, arugula, radish, chinese cabbage, tomato, pepper, beet, chard, onion, hakurei turnip, potato

September 13th and 16th

Signs of Fall 

Asters and goldenrod flood the fields...

 The corn is finished and pumpkins pop out beneath the cover.

And apples are the fruit of choice.

The air is crisper, the sky bluer, even the sounds are a reminder that fall is here.  Can't believe it really.   I still sort of feel like I am waiting for summer to arrive.   I mean I know it was the hottest and most humid summer on record (or if it wasn't, my count of sleepless nights make it seem like it was), but for some reason I kind of feel like it blew right by.  That is okay, I welcome fall.  I love the colors, the smells the cooler nights.  I like bedding the fields for winter and seeing the colors of pumpkins and winter squash emerge from the withering vines. 

This week we will see the first of our fall crops in the share--spaghetti squash.  This squash is canary yellow and has a delicate flavor.  Some folks love it, others not so much.  I like its crunchy texture and its versatility.  Since it is light in flavor, one can add pasta sauce, cheese, pesto, beans and the like to add flavor.  Have fun with creative cooking!

This Week's Loot: Spaghetti squash, melons, onions, carrots? lettuce/spinach and garlic

How To Cook Spaghetti Squash

• Bake It -- Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375F oven approximately 1 hour or until flesh is tender.
  
  
• Boil It -- Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.
  
  
• Microwave It -- Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands.
  
  
• Slow Cooker or Crock-Pot - Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce the whole shell several times with a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to 9 hours.

Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half (if it wasn't already) and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands. (See photos.) You can do these steps ahead of time, then prepare spaghetti squash recipes whenever the mood strikes.

Week 17 Sept 14th and 17th

SPAGHETTI SQUASH

This picture doesn't really show the winter squashes very well, but they are there, all of those little dots. We have cut them all from their vines and hopefully this week I will get them in for the winter...frost is just around the corner! They are extremely sensitive to cold weather especially now that their leaves have died back and they have no protection.

This week I will give out spaghetti squash. It is a very unique squash; once cooked the insides are stringy, sort of like spaghetti. It is kind of crunchy in texture and has a nice sweet flavor. We like to bake it and then saute it with butter, garlic, tomatoes and edamames.

PYO PUMPKIN POTLUCK!!!

Saturday October 2nd from 10-2

Don't miss out on "the Great Pumpkin"! We will take a wagon ride out to the patch, harvest pumpkins and then head back to the barn for a potluck lunch.

Tomato Tasting

This weekend we compared flavors of all of our tomatoes. I must admit, they were all pretty good, but we did have our favorites. I think mine was Prudence Purple, Zach's was Black Prince. And actually Jet Star was a close second for me. Some of you have given me some great feedback on the veggies you like/dislike...keep it coming, it is YOUR share and I make my seed order based on your tastebuds! Feedback is good!

This Week's Loot: a bit o' lettuce, kale, onions, potatoes, spaghetti squash, edamame, carrot last of the summer squash and zucchini, oh yea and tomatoes : )

Next Week's Loot: Leek, carrot, beet, chard, tomatoes

Recipe

Zach's Style Spaghetti Squash

Bake squash until adente. Remove from skin, then saute with onions, garlic and cooked edamame. Garnish with fresh tomatoes and Parmesan cheese.

Italian Spaghetti Squash

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Week 15--The New Additions

STAIRS!!!! When we built the barn a few years ago, we put in a nice loft, thinking it would be great space for storage and drying foods like onions and garlic. What we didn't plan was how we were going to actually get up there. I've scaled the north wall of the barn often...but no more!!! Although these stairs are super sturdy, they are utilitarian and are for farmer use only. Please be mindful of the kiddoes!

HONEY!!! This spring a neighbor put 4 bee hives on our property. They are filled with Caucasians, a black and white honey bee. I have seen them often this season, happily pollinating the raspberries and the buckwheat. This past week, the beekeeper pulled his first honey from the hives. It is delicious and beautifully clear! And eating local honey can do wonders for your allergies.

A SWIMMING POOL!!! for Dora that is. I finally broke down when I was at the hardware store the other day. She was a bit afraid of it at first. Going totally under water was a little alarming, but being a duck, she caught on quickly and now goes in for a dunk whenever she pleases.

DUDLEY!!! We felt Dora needed a feathered friend to keep her company during the day and to keep her warm this winter. As you can see he is a bit camera shy (He is the one on the right) and a bit people shy and a LOT dog shy. He seems to be warming up to his new home...very slowly. But Dora likes him, when he is around : )

A MEMORIAL BENCH. Just a year ago, our friend and neighbor, Martha Blowen died of breast cancer. This property had been in her family for several decades and she was a strong advocate and supporter of our endeavours here on the land. She would be very pleased to see the changes we have made and the bounty that her family's land is producing.

I have joined American Cancer Societies "Making Strides Against Cancer". It is a 4 mile walk that takes place on Sunday October 18th, starting at Monument Square in Portland. You may have noticed the can on the sign up table, please feel free to donate or visit www.cancer.org/stridesonline for more information.

This week's Loot: Pac Choi, Lettuce, cucs, zucs, leeks, potatoes, edemames, carrots, melons, garlic, Spaghetti squash

Next week's Loot: Pac Choi, Lettuce, cucs, onions, melons, beets...

Spaghetti Squash

This unique winter squash has a fun, stringy, crunchy texture. After you bake it and scoop out it's insides, it is great treated just like pasta.

To boil: Heat up a large kettle of water, big enough to hold the whole squash. When the water boils drop the whole squash in and boil for about 30 minutes, or until a fork pierces the flesh easily.

To bake: Fork holes in the side. Preheat oven to 350 and bake for about 1 hour.

Open up the squash and scoop out the seeds. Then fork or "comb" out the "spaghetti"

Mix with salt, olive oil, tomatoes, edemames, capers, garilc, capers...

Leeks

These are a little sweeter than onions, but can be used just the same. Use the stem, from the roots up to the where the leaves branch off. (recipes always say just to use the white parts, but it is such a waste!)

To wash: Cut leek length wise first.

To eat: Potato Leek Soup is a classic

3 tablespoons butter

3 leeks, thinly sliced

1 medium or large onion, chopped

6 – 8 potatoes, thinly sliced

3 1/2 cups chicken broth (or enough to barely cover potatoes)

1 cup heavy cream

salt to taste

fresh ground black pepper to taste
1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.

Notes: *Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks. **You don’t need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing. Although we always make it with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead.

Start the soup by sauteeing the leeks and onions in butter until they are limp and just starting to brown.

Next, add all of the potatoes

After adding potatoes, pour in enough chicken broth to just barely cover them. The amount you use depends on the size and amount of potatoes you sliced. Two 14 oz. cans of broth is average but use more if you need it.

If I push down on the potatoes with the masher, they will be completely submerged. This amount of liquid results in a very thick soup. The soup can always be thinned at the end with some extra broth if desired.

It doesn’t take long for the potatoes to cook and you can probably start mashing within 10 minutes or so. The amount of mashing you do is entirely up to you. If you like chunkier soups, leave the potatoes a bit chunky. If you want a smooth soup, mash for a longer time. If you prefer a completely smooth soup, peel the potatoes before slicing and puree soup with a hand blender. I’ve never done this but I’m sure it would work.

When the soup has reached your desired consistency, add some heavy cream. The original recipe says 1 – 2 cup of cream but I never use more than one cup. I think you lose a lot of flavor by adding more cream. But, again, it’s up to you. Make sure to season well with salt and pepper after stirring in the cream.

Pac Choi:

The names Bok Choi, Pak Choi, Bac Choi are used interchangeably with Pac Choi, an Asian cooking green that is standby in many Asian recipes. It's a beautiful vegetable with a sumptuous shape from stalk to leaves, a juicy, mild and almost sweet flavor. The whole vegetable can be used from stalk to leaf. Lightly steam it and toss with rice vinegar, sesame oil and garlic or stir fry with marinated chicken and beef and serve over steamed, sticky rice.

Pac Choi Stir Fry

2 T vegetable oil2 cloves of garlic,

chopped onions or leeks,

1 head of Pac Choi, stalks and leaves chopped into bite sized pieces

1 large carrot, peeled and julienned

1 red bell pepper, julienned1 (2 inch) piece of peeled,

fresh ginger, chopped

1 T soy sauce

1 T brown sugar

1/2 T rice vinegar

1 tsp red pepper flakes (optional)

salt and pepper to taste

1 tsp sesame oil

1 T toasted sesame seeds

In a large sauce pan, heat vegetable oil over medium-high heat until hot. Toss in onion and garlic, stirring with a wooden spoon or tongs, for 2 minutes. Do not let them burn. Add the vegetables, ginger, soy sauce, sugar, vinegar, salt and pepper and stir for another minute until the vegetables are hot and slightly wilted. Sprinkle on the sesame oil and sesame seeds and serve over hot, steamed rice.(Serves 2 to 3)Variations: Try adding protein like beef, fish or tofu before adding the vegetables. Even a couple of beaten eggs will do nicely in a dish like this. Cashews or peanuts are tasty when tossed in after cooking and you can always vary the sauce with something store bought like a jarred plum sauce or Thai-style peanut sauce.

Sorrel: These lemony leaves are a great addition to soups or salads.

Sorrel Soup

3 Tbs oil

1 leek

4 cups sorrel leaves

10 cups chicken or veg broth

1.5 # taters, chopped

2 Tbs lemon juice

1/4 tsp cayenne

1/4 tsp pepper

1 tsp salt

1 cup half and ha;f

1. Heat oil in a heavy pot over med heat. Add the leek and sautee 10 min. Stir in sorrel leaves, until wolted.

2. Add broth taters, lemon juice, spices and bring to a boil. Reduce heat, cover pot and simmer till taters are soft, about 40 min. Puree. Cover and chill

3.Stir in half and half