- Green-Top Carrots
- Scarlet Turnips with Greens
- Broccoli
- Green Curly Kale
- Yellow Potatoes (from Brian Igl's farm in Antigo, WI)
- Hoophouse Tomatoes
- Lettuce Mix
Farm Update
There's no question about it-- we've officially started putting the farm to bed for the season. This is Matt's way of describing the process of shutting things down for the winter. Sure, there are still plenty of harvesting and weeding jobs to be done, but in addition to those, we're working our way down a list of things that need to happen before Thanksgiving. The list includes cleaning and putting away tractors and implements, planting garlic, removing tomato stakes and tomato plants from the field, shutting down the irrigation system, and sterilizing the plug trays that will be used in the greenhouse next spring. Once these jobs are done, we'll start reviewing all the planting and harvesting records we've kept this year so that we can put together next year's seed order. We like to have our order put together by January 1st before the seed companies start selling out of our favorite varieties. In terms of the bigger picture, we're well into the process of figuring out which crops will go in which fields next year. In 2012 we'll move production of some of our vegetable crops to our Wisconsin farm where we think the sandier soils will yield good results. These crops include peppers, eggplant, potatoes and beefsteak tomatoes. Matt recently completed field prep work at the Wisconsin farm. This work included spreading compost, rotovating, and then planting rye and vetch as a winter cover crop. Here are some pictures of the Wisconsin farm. It's a beautiful place.
Enjoy your vegetables and have a great week! -Peg
Notes from the Farm Kitchen
These awesome yellow potatoes were grown by our friend Brian Igl. Brian and his brother, Brad, farm up near Antigo, Wisconsin on close to 200 acres of nice silty loam soil. Their certified-organic farm is situated in the heart of Wisconsin's potato growing region, where many thouands of acres of seed potatoes and fresh market potatoes are grown. Their grandfather started the farm in the 1930s and was one of the first commercial potato growers in the area. This particular potato variety is called 'Satina' and is very similar in taste and texture to a Yukon Gold. Satinas can be prepared in many different ways, but one of the ways we like them best is when they are made into oven fries. Making oven fries is fast and easy--simply cut into wedges, coat with olive oil and salt, place on a cookie sheet and cook in a 400-degree oven until brown and crispy on the edges.
Matt spent a couple of hours on Tuesday washing potatoes.
Potatoes are wonderful and familiar partner for another vegetable that is sometimes looked upon with distrust and suspicion. You know the one I'm talking about--kale. I have to say though, that I love this vegetable. Not only is it a nutritional powerhouse, but it is one of the few greens that can stand up for itself in a soup or stew. When simmered slowly, kale becomes very tender while still retaining its hearty texture. One of my favorite fall meals is a good kale and potato soup. There are many, many variations on the theme of kale and potato soup. Some are creamy, some are not. Some call for mushrooms, some call for spicy sausage. Some call for leeks while some call for loads of garlic. I encourage you to find a version that suits your tastes. In general, most variations on this theme are hearty, full-flavored and simple to prepare.
This Week's Recipes
Don't forget the cardinal rule of cooking with kale--you must remove the tough rib and stem.
Potato and Turnip Gratin (from Cooking Light)
Skillet Turnips and Potatoes with Bacon
Next Week's Harvest (our best guess)... baby spinach, sweet potatoes, garlic, pumpkins, broccoli, dill, lettuce, and more!
