Farm News, October 24, 2017
Farm News
Seems like the fall colors are finally getting going, which means we are in a bit of a race against time to finish the harvest, plant the garlic, and clean up the farm. Usually by now we have had several deep frosts or even a freeze, which have pushed us along in the change-of-season process, but not this year. It’s still super warm for this time of year, and it’s been lulling us in to a false sense of security! We know that some cold air mass is developing in the artic, and at some point, it’s going to head south to Connecticut.As I write this we are getting some much-needed rain. This season has had a split personality: very wet and cold in the spring, and very dry since the beginning of August. I don’t recall irrigating this late into the season, like we’ve had to do this fall. We really need the rain to replenish ground water supplies and pump up the rivers, which have looked very sad for months.Despite the lull of September temperatures, we are going down the checklist of storage crops and getting them tucked away for the last weeks of the CSA and farm stand, and late fall and winter markets. Beets?...Check. Sweet potatoes?...Check. Butternut squash?...Check. Carrots?...One bed to go. Potatoes?...Four rows to go. Fresh ginger?...Better process this tropical for winter soon! Crazy amounts of very beautiful spinach, chard, kale, and head lettuce?...Harvesting daily!We hope you enjoy the farm and the harvest,Paul and Rebecca, for Elliott, Hannah, Lauren, Bailey, Justin, and the field crew
Long-awaited signs of autumn.
Featured this week:
Cut Leaf Spinach: This is the early harvest of one of our winter gems, offering fresh, bright green leaves to remind us of summer. The leaves will begin to sweeten up as the cold temperatures approach, which increases the plant’s sugar content. Great cooked or fresh for salads - wash the greens and then spin dry in a salad spinner, and either store them in the spinner or move to a clean, dry, covered bowl in the fridge. Do not store salad or spinach for more than three days in the vented greens bag.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, salad turnips, 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, green and red cabbage, sweet potatoes, butternut squash, Gilfeather turnips, fresh turmeric, and baby ginger!Pick Your Own at the farm: Even thought the foliage looks bad, the beans made it and are quite sweet and tasty. And there are still some flowers that have not succumbed to frost; gleanings are available, one bouquet per purchase! The parsley and perennial herbs are still 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.
Recipes, suggested by Rebecca Batchie; also see the Fort Hill Farm Recipe Database
Sweet Potato, Leek, and Fennel Soup
Adapted from WestportMagINGREDIENTS4 large sweet potatoes, peeled, roughly cut into small chunks2 leeks, roughly cut into small chunks½ white onion, roughly cut into small chunks1 carrot, peeled, roughly cut into small chunks2 stalks celery or ½ cubed celeriac, roughly cut into small chunks2 garlic cloves, smashed1 large fennel bulb, roughly cut into small chunks2 tsp freshly grated ginger1 tsp nutmeg1 sprig fresh rosemary2 sprigs fresh oregano1 star anise1 tsp pink peppercornsOil (for sautéing vegetables)Salt and pepperPREPARATION
Place the rosemary, oregano, star anise, and pink peppercorns into a cheesecloth and tie with string or a rubber band.
In a pot, sauté sweet potatoes, leeks, onion, carrot, celery, garlic, and fennel until partially soft. Add ginger, nutmeg, and the cheesecloth.
Cook for another minute, then add enough water to fully cover vegetables by three inches. If water levels get too low, just add a little more.
Bring water to a boil, then simmer until vegetables are soft throughout (at least an hour). You can add a touch of salt and pepper at this time, but not too much.
Let cool. Purée until very smooth, and then strain to get out all unnecessary chunks. Season with salt and pepper.
TO SERVE1 cup soup½ balsamic glazed pear with the center scooped out1 tablespoon mascarpone (in a squeeze bottle with large tip)5 candied pecans (optional) pinch rainbow micro greens
Red Cabbage and Warm Spinach Salad
From GourmetFor balsamic vinaigrette1 garlic clove, minced1/8 teaspoon salt1/2 teaspoon Dijon mustard1/2 teaspoon honey1 1/2 tablespoons balsamic vinegar2 1/2 tablespoons extra-virgin olive oilFor salad1/4 cup pine nuts2 oz sliced pancetta (Italian unsmoked cured bacon), chopped1 lb red cabbage, cut into 1/4-inch-thick slices1 (5-oz) bag baby spinach, any tough stems discardedPreparationMake vinaigrette:Mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.Make salad:Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes. Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss.Serve immediately.