Farm News, September 5, 2017
Farm News
With Labor Day past us, and more cool weather in the forecast, it feels like we are putting summer in the rear view mirror. Even so, September is one of the best months for locavores searching for veggies. As the summer squash and cukes fade, winter squash appears. Peppers and eggplant put on their best growth in September, and tomatoes will be around for at least a few more weeks. We put in an extra planting of late summer corn and will likely have ears to pick for at least the next two weeks.Meanwhile, many of the greens that are a bit harder to grow in the summer come back strong. We’ve got some lovely lettuce coming on for the next few weeks, and we should have broccoli back on the menu next week. We’ll start digging some new potato varieties soon, and will lift the sweet potato patch soon to get the tubers sweetening up in a warm greenhouse.In the midst of all this harvesting, it’s time to start thinking about next season. Farming organically forces you to think a season or two ahead. We need to set up our rotations so we use natural processes to help us fight bugs, weeds, and diseases. For example, we learned several years ago that wireworms hate broccoli, and since these subterranean bugs love potato tubers, we always try to grow our potatoes where last year’s broccoli grew. And since we need to plant potatoes early, we must match up the right cover crop to precede our spuds. On top of that, potatoes love rich soil, so we need to have a big pile of compost ready to go in the spring. So, we’ve got a big to-do list until frost!We hope you enjoy the farm and the harvest,Paul and Rebecca, for Elliott, Bailey, Lauren, Hannah, Justin, and the farm crew
Featured this week:
Leeks: Any crop that stands like plentiful soldiers as far as the eye can see, in unmulched soil for months on end is just asking for a weed control nightmare....such is leeks. We've been fine-tuning our leek growing practices though, and we've been able to offer these beauties earlier and earlier the last two years. We have a lovely stand again this season! Caramelize with any cooking green for a real treat (or see recipe below). Embrace the fall and looming winter ahead, and dive straight into leek season!
Carnival Squash: This kaleidoscopic Acorn variety is both a thing of beauty and a most practical vegetable rolled into one. As for all winter squash, prepare by cutting in half, scooping out the seeds, oiling the cut edges, and putting face down in a baking pan with a quarter inch of water in it. Bake at 375F until a fork slides in easily (or see recipe below). Acorn squash will store for a few more weeks at room temperature. Baked in oil and salt, the seeds can be a nutritious snack.
Also available: arugula, baby red kale, tatsoi, head lettuce, rainbow chard, curly green and lacinato kale, pea shoots, sunflower sprouts, red, Chioggia, and golden beets, garlic, carrots, Savoy cabbage, Red Torpedo fresh onions, leeks, radishes, tomatoes, cherry tomatoes, fennel, escarole, radicchio, assorted hot peppers, potatoes, corn, eggplant, and baby ginger!
Pick Your Own at the farm: The flowers are still doing well this week, sunflowers are just about over. Beans are back for the fall! The parsley and perennial herbs are going strong, but we've seen the best of the cilantro and dill for the season.PYO Hours: The PYO patch is open 30 minutes before and 30 minutes beyond barn distribution hours. Pick your own patch is also open to the public on Tuesdays and Thursdays during our Farm Stand, from 2:30 to 6:30 pm.
Coming soon: more fancy spuds
Recipes, suggested by Rebecca Batchie; also see the Fort Hill Farm Recipe Database
Kale, Mushroom, Leek Savory Bread Pudding
From Traci York of Vanilla And Bean2 Tbs Coconut Oil virgin, unrefined.8 C Kale destemmed and rough chopped into bite size-pieces (about two bunches)2 1/2 C Leeks split, cleaned, sliced thin into 1/2 moons (about 1 large leek12 oz Crimini Mushrooms6 C Rustic Sourdough Bread cut into bite-sized cubes (about 1/2 a rustic loaf)2 1/4 C Gruyere grated*1 C Parmesan grated*2 Tbs Chives thinly sliced1 tsp Fresh Thyme chopped6 Large Eggs2 C Whole Milk1 1/2 Tbs Dijon Mustard1 tsp Sea Salt divided1 tsp Nutmeg1/2 tsp Ground Black PepperSpray a 9"x13" (22cm x 33cm) baking dish with pan spray. Set aside.Prepare the Filling:To blanch the kale, fill a medium sized sauce-pot 1/2 way with water and put it on to boil. Set up an ice bath. Place the kale in the boiling water and press down to submerge. Set the timer for 1 minute. Remove the kale and plunge it into the ice bath to cool. Strain and press out excess water, as much as possible. Place in large mixing bowl.Add 1 Tbs oil to a sauté pan, heat until shimmering. Add the leeks plus 1/4 tsp salt and cook on medium-low for about ten minutes, stirring occasionally until soft. Some browning is good. Place the cooked leeks in mixing bowl with the kale.Clean and destem the mushrooms then slice thin. Add 1 Tbs oil to the same sauté pan, heat until shimmering. Add the mushrooms and cook on medium-low for about 5 minutes, stirring only a few times. We want to sear those mushrooms. Add the mushrooms to the mixing bowl. Reserve 1 C (60g) of bread cubes, and a few handfuls of cheese and set aside. Then add the remaining bread, chives, thyme and cheeses to the kale and leek mixing bowl. Mix thoroughly.For the Custard:Crack the eggs into a medium-size mixing bowl. Add the milk, mustard, remaining salt, nutmeg, and pepper. Whisk until all ingredients are incorporated.To Assemble:Pour bread mixture into the prepared baking dish. Pour egg mixture over the bread mixture. Using the back of a spatula, firmly press the ingredients into the pan. Sprinkle the remaining cheese over the top and firmly nudge the reserved bread into the cheese leaving it to stick out and crisp up as it bakes. This creates delicious little bits of crunchy goodness over the top of the dish.To Hold and Bake:Cover and refrigerate overnight OR allow to rest for at least 30 minutes prior to baking so the bread mixture has time to soak up the custardy mixture. Bake uncovered at 350F (180C) on center rack for about 55 minutes turning 1/2 way through baking. Serves 5 generously. To reheat, place in a 350F (280C) oven for about 10 minutes.
Roasted Acorn Squash Salad
From Allrecipes1 acorn squash - peeled, seeded, and cut into 1-inch cubes2 tablespoons olive oil1/2 teaspoon ground cinnamon1/2 teaspoon onion powder1/2 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon ground black pepper3 tablespoons apple cider vinegar2 tablespoons maple syrup1 tablespoon Dijon mustard1 teaspoon grated orange zest1 teaspoon garam masala1 clove garlic, minced1/2 teaspoon salt1/2 teaspoon ground black pepper1/2 cup olive oil5 ounces baby arugula1/4 cup dried cranberries1/4 cup chopped pistachios2 ounces crumbled chevre (goat cheese)Position a rack into the center position of the oven and preheat oven to 400 degrees F (200 degrees C). Line a baking sheet or jelly roll pan with parchment paper. Spread acorn squash cubes onto prepared baking sheet and toss with 2 tablespoons olive oil.Mix cinnamon, onion powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl; sprinkle spice mixture over squash cubes. Bake on the center rack of preheated oven until squash are tender, 15 to 20 minutes. Remove from oven and allow to cool completely.Whisk apple cider vinegar, maple syrup, Dijon mustard, orange zest, garam masala, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl until thoroughly combined; slowly drizzle olive oil into vinegar mixture, whisking constantly, until olive oil incorporates into the dressing. Refrigerate while completing remaining steps.Toss cooked acorn squash cubes, baby arugula, cranberries, pistachios, and goat cheese in a salad bowl; drizzle with dressing and serve.