Farm News, October 10, 2017
This week's Farm News is written by Justin Martel, a life-long New Milford resident who is in his fourth season on the farm. Justin writes:Dear Fort Hill vegetable eaters! Another season has rushed by us, and the waning sunlight is a staunch reminder of winter's arrival. We’re at a collision of some the current crops and a looming frost, and it's hard to say goodbye. Thankfully many of the fall crops we grow are cold hardy, and we have refrigeration, fermentation, and storage crops on our side to keep up stocked up through mid winter!When it comes to putting food by, the word “prolongation” comes to mind. Bailey took advantage of the pepper supply by chopping and freezing them; she's looking forward to a winter stir-fry with her favorite local peppers. One of my favorite storage dishes - potato leek soup - will be freshly available until January, and then I can freeze some for the future. (There's nothing more delicious and easy to make after a New Englander shovel party.) And it’s amazing that we can put up the tropical crops of ginger and turmeric. While sought after for medicinal properties, these crops add an exotic twist to my culinary repertoire: Pho soup, curries, and delicious, simple teas are common in my kitchen these days. We can freeze these crops and enjoy their flavors for a time to come.Looking back, this season has brought about another blending of sorts for me personally: Working the Tuesday CSA distribution/farm stand and the Black Rock Farmers’ Market brought old and new faces together. Sharing the farm’s hard work with the community I've lived in for twenty-eight years has been fulfilling, and the words of encouragement a joy.While making flower bouquets for the Black Rock Farmers’ Market, I realized that even with our diverse selection of produce, I most enjoyed my time with the flower crop this year. The sensory-intense harvest mixed with the challenge of increasing the efficiency of the task is meditative in a powerful way ... I never realized the happiness flowers brought others and me until this year!Here’s a huge thanks to the CSA, the stand visitors, the market customers and most importantly, the crew!! Your loyalty to this land astounds me year after year.Justin, for Paul, Rebecca, Elliott, Bailey, Lauren, Hannah, and the field crew
Featured this week:
Sweet potatoes: Sweet potatoes is one of those rare crops that has it all: CSA shareholders love them, we can grow them quite well on our sandy soil, they store and hold beautifully, and they are very nutritious. What’s not to love?! Try them baked, mashed, roasted, or see recipe below. They will store for many months if they are kept warm (about 60-70 F), dark, and dry. This is one crop that hates cold water, so we don’t wash them, and we suggest you wait to wash them until you are ready to cook them.Green Cabbage: we have a nice fall crop of cabbage this season, in the nick of time based on all of the requests we get. This hardy veg will store for many weeks in your fridge. Cut a chunk off to use, and then put the head back in a bag. Cut off the stale edges next time you need cabbage, and you are ready to go.Also available: arugula, baby red kale, tatsoi, salad mix, rainbow chard, curly green and lacinato kale, pea shoots, sunflower sprouts, red, Chioggia, & golden beets, garlic, carrots, parsnips, celeriac, Red Torpedo and yellow storage onions, leeks, radishes, tomatoes, cherry tomatoes, baby bok choy, fennel, escarole, head lettuce, mixed sweet peppers, green bell peppers, assorted hot peppers, potatoes, eggplant, Brussels sprouts, collards, Purple Top turnips, butternut squash, fresh turmeric, and baby ginger! Pick Your Own at the farm: The late flowers are still going...what a great flower year it's been! Fall beans are in. The parsley and perennial herbs are going strong.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: Gilfeather turnips (rutabaga!)
Recipes, suggested by Rebecca Batchie; also see the Fort Hill Farm Recipe Database
Sweet Potato Parsnip Latkes with Feta and Leeks
Recipe by deensiebat via Food52 1 tablespoon butter or olive oil2 medium-sized leeks, washed and thinly sliced1 pound sweet potatoes (usually about 1 large)1 pound parsnips (number will vary depending upon size)½ teaspoon coarse salt¼ teaspoon ground white pepper1 pinch ground nutmeg4 ounces feta, crumbled (a creamy French or Israeli style is nice)2 eggs, lightly beaten¼ cup matzo meal½ -1 cup canola oil for frying (amount will vary depending upon how many skillets you want to have going)Melt the butter (or heat the olive oil) in a saucepan over a medium heat. Add the leeks and a pinch of salt and sauté, stirring occasionally, until the leeks have softened and are beginning to color (~10 minutes).While the leeks are cooking, wash and peel the sweet potato and parsnips. Grate on the coarse holes of a box grater, and place in a large bowl (if you have no patience for hand-grating, you can use the shredding disk on a food processor, but place about ¼ of the mixture back in the bowl of the processor with the regular blade and pulse a few times). Add the salt, pepper, nutmeg, feta, egg and matzo meal. Stir to combine. Mix in the cooked leeks.Pour the canola oil to a depth of ½” in a frying pan – you can use the pan used for the leeks, and additional pans if you’d like to make quick work of it. Heat the oil over a medium flame until hot – if you drop in a shred of the latke mixture, it should bubble vigorously. Shape about 3 tablespoons of the latke mixture into a round shape (I like to pack a ¼ cup measure ¾ full), and place in the oil. Flatten slightly to form a small pancake. Repeat as many times as your pan space allows. Cook the latkes until well browned, about 5-7 minutes, then flip and brown the other side.These latkes are more delicate than standard potato pancakes (especially when warm), so be delicate. When the second side has cooked, place on a plate lined with brown paper, stacking as needed and serve. Or... If you’re not serving at once, layer the cooled latkes in a sealed container with parchment between the layers, and freeze. To serve, preheat the oven to 375 degrees. Place the latkes on a cookie sheet and cook until they have colored a bit more and are heated through and sizzling (about 10-15 minutes). Serves 4 as a light meal.Two turmeric tea recipes follow. Luca was unfortunate enough to have the Coxsackie virus last week, and the first recipe is the only thing he could get down besides cashew ice cream milkshakes!
Turmeric Tea Recipe (Golden Milk)
From wellnessmama2 cups of milk of choice (almond, pecan, coconut, and dairy all work in this recipe) or use bone broth in place of the milk for a more hearty tea1 tsp. turmeric or turmeric spice mix1/2 tsp. cinnamonpinch of black pepper (increases absorption)tiny piece of fresh, peeled ginger root or 1/4 tsp. ginger powderpinch of cayenne pepper (optional)1 tsp. raw honey or maple syrup to taste (optional)Instructions:First, blend all ingredients in a high-speed blender until smooth.Then, pour into a small saucepan and heat for 3-5 minutes over medium heat until hot but not boiling.Drink immediately.
Anti-Inflammatory Turmeric Tea
From autoimmunewellness4 cups boiling water½ Tbsp. turmeric powder1 Tbsp. fresh ginger, thinly sliced1 handful cilantro, chopped1 garlic clove, peeled and crushed1 Tbsp. olive oil2 lemons, juiced5 peppercorns, whole1 orange, juiced (or substitute 1½ tbsp. honey)Put water on the stove to boil. Combine all ingredients in a strainer or teapot. Pour boiling water into the pot and steep for 10 minutes. Strain and enjoy!