- Baby Carrots
- Baby Beets
- Spinach (Mix of Red-Stemmed & Traditional)
- Rutabaga
- Tomato Puree
- Red Bok Choy
- Green Bok Choy
- Butternut Squash (from Genesis Growers in St. Anne, IL)
Reminder: The Fall Vegetable Share Ends Nov 17/18
Farm Photo Journal
Every fall as the weather turns colder, we keep a sharp eye on the forecast so we know when to harvest the most cold-sensitive crops. Earlier this week weather forecasters predicted widespread heavy frost. Because we anticipated some damage to carrot tops and beet greens, we made an effort to get as many bunches harvested as possible. As it turned out, these crops, as well as several others, sustained little or no frost damage and will continue to grow sweeter as the days go by. In fact, a number of leafy greens crops will freeze solid at night, thaw out in the morning, and continue growing just fine. Spinach is a stellar example of a crop whose flavor is only improved by successive freezing and thawing. Here is Jeff, our crew leader, harvesting this week's spinach.
In addition to harvesting, we've also been working on pulling all the stakes out of our three tomato fields. The stakes will be stored in big piles and then sanitized before being used again next year. Lugging the heavy metal stakes around isn't the most fun job in the world, but it sure keeps us warm on a chilly fall morning.
Then there are the little jobs that remind us that the coming winter won't be all bad. Here Matt is mowing down the prairie grass on a wide section of the hill that we use for sledding. This hill gets a lot of action by our family and many other families who live nearby. It's one of the winter activities I'm most looking forward to.
However focused we may be on the approaching cold weather, there are occasionally little reminders that summer still lingers in little pockets around the farm. I was pleasantly surprised last week by a modest second blooming of the pink climbing roses that grow on the south side of the barn.
Our girls, too, have been soaking up the sun on the south side of the barn. Here they are playing in the grass with a couple of butternut squash babies. (It really doesn't take much to amuse farm kids! Like I always say... Who needs toys when you've got vegetables??)
Have a great week everybody, and don't forget to stop and smell the roses! -Peg
Notes from the Farm Kitchen
There are a number of different bok choy varieties, including the red and green varieties that you will receive this week. Bok choy is delicious and versatile, being tasty when used both raw and cooked. Use it in salads or in stir frys, noodle dishes and soups. Remember that you can use the leaves as well as the stems.
With their purple tops, rutabagas look a bit like turnips. The difference is that rutabagas are slightly more elongated than turnips and the flesh is a little more yellow. They're also sweeter than turnips and less peppery. They are thought to be a cross between a wild cabbage and a turnip. Rutabagas are creamy and starchy and work well for mashing, roasting and braising. To make roasted rutabaga, cut it up into 3/4″ dice, tossed it with olive oil, the herbs of your choice, a bit of salt and pepper, and a spoon full of sugar (to encourage browning). Then spread the cubes out on a baking sheet and cook at 350F until the cubes are tender. Yum! Store rutabagas in a plastic bag in the refrigerator.
This Week's Recipes
Next Week's Harvest (our best guess)... salad mix, spinach, mushrooms, broccoli, cauliflower, scarlet turnips, Tuscan kale and yellow potatoes
