Farm News September 13, 2022
This week’s Farm News is brought to you by Elliott McGann. Elliott is in his 9th year at Fort Hill, and he is an invaluable part of the planning process and running the day-to-day tasks here on the farm. Elliott writes:
There is no more denying it, fall is closing in on us. The shock of bringing in pumpkins from the field brought terror to summer loving members of the crew and glee to autumn afficionados. After a brutally hot and dry July and August we have been grateful for a wet and cooler beginning to September. With shorter days and milder temperatures this is a time of transition on the farm.
Kim is coming ‘round to the beauty of autumn and the gifts it brings.
Summer favorites, cantaloupe, watermelon, and summer squash have been mowed down and are waiting to be sowed to cover crops. We have reached the last few beds of corn, so this is the week to stock up! We still have a steady supply of tomatoes coming in, but they are slowing down as well. (One outlier this year is basil - which is still going strong!)
On the bright side it is time for fall crops to take center stage. We have loads of beautiful potatoes, beets, carrots, garlic, leeks, celeriac, radishes, fennel, escarole and greens for you to enjoy. My personal favorite crop of the moment is peppers. I think most people associate peppers with summer time, but for us they really hit their stride in September into October. If I had to pick one to recommend, it would be the Orange Snacking Pepper. They are almost impossibly sweet and delicious, and I can’t help but grab one when I am walking through the Farm Stand.
A gorgeous grouping of fall bounty, sitting tight in a warm greenhouse.
Our work in the field is changing as well. We will be finishing up sowing and transplanting in the field soon, and have already begun turning over the greenhouses and high tunnels from tomatoes and cucumbers to lettuce and kale. Shorter days and lower temperatures mean that crops grow slower. There is delicate timing involved with trying to ensure a steady supply of lettuce into the fall. Plant too early and it will be ready too soon, plant too late and it won’t be ready to harvest when we need it. On the positive side, weeds grow slower too!
Matt is accepting of all seasons, and just about anything that comes his way.
I wanted to shout out a few folks who have finished their time working at the farm and have returned to school and other endeavors. Emily, Nick, and Aaron - we really appreciate your hard work and great attitudes through the summer!
And finally, a hearty thank you to you, our customers, who come to see us at the Farm Stand and farmers markets’ in rain or shine. It is always wonderful to see you enjoying the farm and produce and your warm and positive feedback is much appreciated.
Special Fort Hill Farm Store Feature:
With Elliott taking the lead, we’ve ramped up our Farm Store offerings this year. We’ve sourced a number of local delicacies that are otherwise out of reach. We hope these specialty crafted items are adding joy and value to the fresh produce you pick up at the farm.
Calf and Clover Creamery
Calf and Clover Creamery is located right up route 7 in Cornwall Bridge. They are a small pastured raw milk dairy run by Jeff and Sarah Casel. Their commitment to their animals and craft is really inspiring and you can taste the results. We are carrying their exceptionally good yogurt and ricotta cheese.
Learn more about them at their website - https://calfandclovercreamery.com/
Faye, CJ, and Mimi celebrate our hoard of Speckled Swan Gourds!
Featured veg:
Leeks: a tasty member of the onion family, adding that unique onion-esque but not quite onion-y flavor. They are ready just in the nick of time to sauté with those delectable fall greens like escarole and chard (or see recipe below). Clean carefully, as sometimes soil gets tucked into the leaves. (I like to slice in half lengthwise and run the ends under cold water as I fan them out). Store in the fridge for up to three weeks.
Fingerling potatoes: always a popular item, these are La Ratte fingerlings, which is a fancy French way of saying “the rat” ... a not so nice name for a very tasty spud. These are best roasted, steamed with butter and herbs, or made into a delicate potato salad (or see the scrumptious recipe below). Store like all potatoes in a cool (about 50F to 60F), dark place (not the fridge).
Also available:
Head lettuce (at farmstand), arugula, salad mix, pea shoots, carrots, red and French Breakfast radishes, curly and lacinato kale, rainbow chard, escarole, cilantro, basil, parsley, dill, chives, rosemary, oregano, sage, thyme, radicchio, red, Chioggia, and gold beets, scallions, Ailsa Craig and Red Torpedo onions, some summer squash and cucumbers, red and Chinese cabbage, garlic, jalapeño, poblano, & shishito peppers, green bell peppers, limited eggplant (slow to come in this year!), Lunchbox, red, yellow Italian, and orange snacking peppers, heirloom (limited), beefsteak tomatoes, cherry tomatoes, Kennebec, Red Gold, Blue Gold, Dark Red Norland, and Satina Gold potatoes, sweet corn (the last!), fresh ginger
Coming Soon:
winter squash
Pick Your Own:
~Sunflowers:
get these late beauties this week while they last
~Perennial Herbs:
chives, oregano, sage, and thyme
~Flowers:
Flowers are in still going, and the dahlias are beginning to stealing the show!
Recipes
Suggested by Rebecca Batchie
For more recipes, check out the Fort Hill Farm Recipe Database
Rustic Leek and Potato Soup With Fried Herb Gremolata
From bonappetit
This is a time-consuming version, but it is well worth it. It also celebrates fingerlings in their delicate form.
Ingredients
1 large lemon
7 garlic cloves, divided
Extra-virgin olive oil
1 cup (loosely packed) sage leaves
½ cup (loosely packed) rosemary leaves
10 sprigs thyme
1 3.5-oz.-jar capers (⅓ cup plus 1 Tbsp. packed)
1 large bunch parsley
1 Tbsp. plus 1¼ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, divided
2½ lb. small or medium leeks (6–8)
3 celery stalks
1¼ lb. small fingerling or Yukon Gold potatoes, sliced into 1/3’ rounds
2 quarts vegetable stock, divided
½ cup heavy cream
Preparation
Step 1 Line a baking sheet with a single layer of paper towels. Finely grate zest from 1 large lemon into a medium bowl; cut lemon into wedges and set aside for serving. Finely chop 2 garlic cloves and add to bowl with lemon zest.
Step 2 Pour extra-virgin olive oil into a small saucepan to come ½" up sides; clip a deep-fry thermometer to sides of pan. Heat oil over medium until thermometer registers 225°–250°. Working in 2 batches and returning oil to 225° between batches, fry 1 cup (loosely packed) sage leaves (make sure you’re wearing an apron) until oil stops bubbling and sage is crisp but still fairly green, about 2 minutes per batch. Using a slotted spoon, transfer to prepared baking sheet. Repeat with ½ cup (loosely packed) rosemary leaves, then 10 sprigs thyme, returning oil to 225°–250° between batches and transferring to same baking sheet.
Step 3 Next, set a fine-mesh sieve over a medium Dutch oven. Drain one 3.5-oz.-jar capers (⅓ cup plus 1 Tbsp. packed) and pat dry. Fry, stirring occasionally, until they burst open and are crisp and darkened to a deep green (the oil will bubble steadily at first but should be bubbling less frequently by the time capers are ready), about 5 minutes. Remove from heat and strain through prepared sieve. Let oil cool. You should have 2–3 Tbsp.; if you have more than that, pour off excess and reserve for another use (like frying toast or making a vinaigrette). Transfer capers to baking sheet with herbs.
Step 4 Pluck leaves off 1 large bunch parsley until you have 2 (loosely packed) cups; discard stems (or save for another use). Coarsely chop parsley leaves. Chop fried thyme into pieces about the same size as the parsley and add both to bowl with garlic and zest, then add sage, rosemary, and capers. Season gremolata with kosher salt and gently toss to combine.
Step 5 Trim dark green tops off 2½ lb. small or medium leeks (6–8); discard. Slice white and pale green parts into ¼"-thick rounds and rinse in a large bowl of water, swishing around to loosen any dirt. Drain and repeat as needed. Wipe out bowl and return leeks to bowl. Slice 3 celery stalks on a slight diagonal crosswise ¼" thick, then thinly slice remaining 5 garlic cloves. Add both to bowl with leeks along with 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt.
Step 6 Heat oil in reserved Dutch oven over medium. While the oil is heating up, slice 1¼ lb. small fingerling or Yukon Gold potatoes into ¼"-thick disks.
Step 7 Once oil is hot, add leek mixture and stir to coat with slotted spoon; reserve bowl. Cover with a lid and cook until vegetables are tender but not mushy, about 5 minutes. Transfer vegetables back to reserved bowl.
Step 8 Transfer potatoes to pot and add 1 quart vegetable stock and remaining 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Heat over medium-high until rapidly simmering but not boiling, partially cover, and cook until potatoes are tender but not falling apart, 15–20 minutes. Return leek mixture to pot and add remaining 1 quart vegetable stock and ½ cup heavy cream; cook until just starting to simmer again. Remove from heat; taste and season with more salt if needed.
Step 9 Ladle soup into bowls; spoon a generous amount of gremolata on top and stir in. Serve with reserved lemon wedges for squeezing over. Yields 4 servings.