Farm News October 11, 2022
Please note our Fall Farmstand Hours:
Tuesday, Thursday, & Friday: 2 - 5:30 PM (closing an hour earlier)
Saturday: 9 am - 12:30 pm (opening 1 hour later)
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Over the past five years we’ve gotten used to very warm fall weather. Summer has seemed to stretch well into September, and warm days followed us all the way into early November. This recent experience has lulled us into some fall complacency, and we were caught off guard by the cool days and downright cold nights of the last few weeks. Given that, we weren’t surprised when we got our first frost warning on Saturday night. The low was projected to be 38, but when the skies are clear and winds very light, heat is literally sucked out of the ground and cold air settles into our valley, and frost forms on the plants.
It’s time to prep the greenhouses for winter growing! Julia broadforks the beds in the cold frame.
James uses the tilther to smooth the top inch or two or soil.
There are some time-tested ways to ward off the first few frosts. The crew put hoops and row covers over most of our greens and other tender crops. This is basically a frost blanket that keeps some of the warmth of the earth circulating around the plants and helps ward off a light frost. Our other approach is a little more complicated. We put up sprinklers over the peppers, lettuce, and flowers. We have a little sensor in the field, and when we get a warning call from the sensor that the field temperature is below 35F, we run out to the field and turn on the water. As the temperature drops, the water freezes. When water freezes and changes to the solid state, it gives off a tiny bit of heat which is absorbed by the plants. As long as more water is applied on the next pass from the sprinkler, the plants will be protected from freezing. It’s kind of amazing that this can work if the temperatures don’t go below 28F. At that point it’s a freeze, and its game over.
Brendan, Calin and Olivia (not pictured) seed spinach in the greenhouse.
Such straight rows by Calin - bravo!
Despite some accurate forecasting from the National Weather Service, we have noticed over the years that our fields can go way below the forecasted low on a clear, still night. And so for the last three nights I’ve waded into the moonlight deep into the night to turn on the sprinklers, as that little beeper keeps signaling as the field goes below 35F and into the kill zone.
Paul took special care of the dahlias, which are perhaps his favorite flower.
On Sunday morning the sight in the field was amazing. Ice one-quarter-inch-thick covered the dahlias, sparkling in the clear morning skies and turning them into frozen colorful statues. We felt like they would done for but kept the sprinklers running until all the ice melted. And it worked! We still have Faye’s beautiful patch blooming away for at least another week, along with lots of greens and peppers.
We hope you enjoy the harvest,
Paul, Rebecca, and the Fort Hill Farm Crew
Dana captures her process of loading leaf compost into the spreader for mixing and windrowing into a new pile to be finished.
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.
Hidden Gem Orchard
Tucked away in the hills of Southbury, CT, this aptly named orchard is turning out some lovely, conventionally grown fruit. James Wargo established the farm in 2017, specializing in antique, uncommon, and modern-day apple varieties. In addition to apples, James has planted grapes, which will be available for harvest in the next few years. We are thrilled to have Hidden Gem apples, and look forward to seeing the farm grow.
Check them out in the latest issue of Edible Nutmeg, and at their website - https://www.hiddengemorchard.com
Featured veg:
Fresh young turmeric: This symbol of health and the tropics is tricky to grow, because of the long, long growing season it requires. Although we start the growing process in February, the shoots don't emerge until July, and we barely get a crop by the first frost in October! We tried growing it in the greenhouse this year to provide it a warmer home. Aside from healthful teas, elixirs, and turmeric milk, folks love to grate it into yogurt, shave onto baked fish, and add to sautés and light sauces. Store in the fridge in a waxed paper bag or a plastic container for 10 days, then freeze whole in a freezer bag. (Do not thaw entire piece, but rather, shave frozen and return piece to the freezer asap.)
Brussels sprouts: these are some of the hardest crops to grow, particularly in sandy soil with organic practices. They take up gobs of space and hold their place in the field from mid-June through October. They need a lot of fertility and have tons of problems with diseases. Did I mention they generate lots of weeds? Why do we grow them? Because we love them, plain and simply. They are sizing up nicely and let’s hope it a great season for sprouts. Just snip off the sprouts, peel off the outer leaves, and enjoy. They are best parboiled/steamed and then pan fried or roasted (or see the fantastic recipe below). Sprouts will store for a while in the fridge.
Also available:
Head lettuce, arugula, salad mix (limited), pea shoots, carrots, red and French Breakfast radishes, curly and lacinato kale, rainbow chard, escarole, radicchio, Brussels sprout greens (on sale!), cilantro, parsley, chives, rosemary, oregano, sage, thyme, red, Chioggia, and gold beets, scallions, red and yellow storage onions (farmstand only), red cabbage, garlic, jalapeño, poblano, & shishito peppers, limited sweet peppers, heirloom beefsteak tomatoes (limited), cherry tomatoes, Kennebec, Red Gold, Blue Gold, Dark Red Norland, and Satina Gold, Magic Molly blue fingerlings, & gold fingerling potatoes, Butternut, Koginut, & Honeynut squash, Carnival and Starry Night winter squash (at farmstand), speckled swan gourds, leeks, Brussels sprouts on stalk, fresh ginger and turmeric!
Coming Soon:
parsnips
Pick Your Own:
~Perennial Herbs:
chives, oregano, sage, and thyme
~Flowers:
Paul lost some sleep on the ice cold nights and frost irrigated the flowers, and … we have dahlias!
Recipes
Suggested by Rebecca Batchie
For more recipes, check out the Fort Hill Farm Recipe Database
Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze
From CookieandKate
INGREDIENTS
Brown rice
1 1/4 cup brown rice, preferably short grain
Roasted brussels sprouts
1 1/2 pounds Brussels sprouts
1 1/2 tablespoons extra-virgin olive oil
Fine grain sea salt
Extra crispy baked tofu
1 block (15 ounces) organic extra-firm tofu
1 tablespoon extra-virgin olive oil
1 tablespoon reduced sodium tamari* or soy sauce
1 tablespoon arrowroot starch or cornstarch
Spicy honey-sesame glaze
1/4 cup reduced-sodium tamari* or soy sauce
3 tablespoons honey or maple syrup
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 to 3 teaspoons chili garlic sauce or sriracha (depending on how spicy you like it)
Garnish
2 tablespoons sesame seeds (I used black sesame seeds but regular white are fine as well)
Big handful fresh cilantro leaves, torn by hand
INSTRUCTIONS
Prep work: Position your oven racks in the lower third and upper third of the oven. Preheat oven to 400 degrees Fahrenheit. Line two large, rimmed baking sheets with parchment paper for easy cleanup (and to prevent the tofu from sticking). Bring a large pot of water to boil for the rice. Rinse the rice in a fine mesh colander under running water and set aside.
Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
Line a cutting board with an absorbent lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes while you prep the Brussels sprouts.
Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in halves lengthwise. Toss the sprouts with a light, even layer of olive oil. On a large baking sheet, arrange the sprouts in an even layer, flat sides down, and sprinkle with sea salt.
Transfer the pressed tofu to one of your prepared baking sheets and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the arrowroot starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining. Arrange the tofu in an even layer across the pan.
To cook the rice: Once the water is boiling, add the rice. Let the rice boil for 30 minutes, then remove from heat and drain the rice. Transfer the drained rice back to the cooking pot and cover for 5 minutes. Remove lid, add a dash of sea salt and use a fork to fluff the rice. Set aside, partially covered, until you’re ready to serve.
To bake the sprouts and tofu: Transfer the pan of Brussels sprouts to the lower oven rack, and the pan of tofu to the top rack. Bake for 25 to 30 minutes, tossing the contents of each pan halfway through cooking, until the sprouts and tofu are deeply golden on the edges.
To make the glaze: In a small saucepan, whisk together the glaze ingredients (start with 1 teaspoon chili garlic sauce or sriracha and add more to taste). Bring the glaze to a gentle boil over medium heat, stirring often and reducing heat as necessary. Simmer until the glaze is reduced by about half (about 5 to 10 minutes; it’s about done when it starts bubbling up substantially). Remove the glaze from the heat and set aside.
To assemble: Divide the rice onto four plates. Top each plate with sprouts and tofu and drizzle with glaze. Finish each plate with a very generous sprinkling of sesame seeds and a small handful of chopped cilantro.
NOTES
*Tamari note: Definitely use reduced-sodium tamari or soy sauce. Otherwise, this dish will taste too salty.
Make it vegan: Use maple syrup instead of honey.
Make it gluten free: This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten free. I always use tamari instead of soy sauce because I prefer the flavor of it! Look for tamari next to the soy sauce in the Asian aisle of the grocery stor