Farm News November 7, 2023
Please note our Fall Farmstand Hours:
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Tuesday & Thursday: 2 - 5:30 PM (closing an hour earlier)
Saturday: 9 am - 12:30 pm (opening 1 hour later)
Reminder: We are closed on Fridays!
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We will once again take a break from our regular newsletter to introduce you to a couple more members of our farm crew. This installment of our crew bios highlights two of the folks you often see at the checkout end of our farmstand: Kathy Scott and Monty Robson. When they’re not tending to purchases and restocking vegetables, you’ll find them deep in conversation, working out the problems of the world and celebrating the joys that life brings. We often get notes from customers telling us how much they appreciate their brief moments spent with Kathy and Monty. Their warmth and kindness certainly help to make our rustic farmstand feel cozy and welcoming.
Kathy Scott
We knew it would be a long shot to find someone who could 1. be the key player at our farmstand, and 2. kick ass in the greenhouse propagation department … Enter Kathy Scott. Kathy keeps the farmstand humming along with an understated but eagle-eye approach – she doesn’t miss a thing. She is also responsible for seeding and potting up about 90% of our crops in the greenhouse – talk about patience and attention to detail! We have been fortunate to find Kathy for this unique position (and later her daughter, Dana, too).
In Kathy’s words:
Kathy joined FHF in 2017 after 30+ years as a health care professional.
She enjoys observing the design and efficiency of our natural world, gardening with native plants, photography, history, night skies and spending time with her family and friends – most of which are part of her day at the farm.
She resides in New Fairfield, and is looking forward to learning how to fly small aircraft.
Monty Robson
Everyone loves talking to Monty. He has a positive and reverent attitude that draws folks in. Monty’s diverse background gives him an enriched perspective on everyday and enigmatic topics alike. He is also a gentle soul who cares deeply about the environment and its inhabitants. With a large garden of his own, Monty has an affinity for the operations on the farm. We feel lucky to have him as part of our team!
In Monty’s words:
Monty Robson is a Vietnam era veteran of the army and a pilot, retired after thirty-two
years in the service of American Airlines. He and others founded the McCarthy Observatory at New Milford High School as a regional asset to improve science literacy. The Observatory has discovered four asteroids and continues to search for objects that come close to Earth.
He strongly believes that a reform of agriculture, as practiced by Fort Hill Farm, is critical
in the fight against climate disaster and biodiversity loss.
Danniella brings in some tender lettuce from the field. In November, lettuce often looks like living gems when tucked under sheets of row cover.
In farm news, the predicted low temperature nights last week delivered a chilling 23-degreee freeze that stopped the flowers dead in their tracks. In a gesture of hope carried over from the warm October temps, we had unsuccessfully tried one last time to protect the flower patch by irrigation. This cold snap kept us busy early in the week, scurrying around the farm, layering row covers over some at-risk crops and bringing others in from the field entirely.
There are many variables that determine whether a crop will make it through a frost or freeze, so there is often an air of mystery when deciding how to approach frost protection. Is it clear or cloudy? With precipitation or without? Windy or still? How many degrees below predicted temps will the fields reach? … usually 6 - 9 degrees below the stated temp. here on Fort Hill.
On a brighter note: It’s garlic planting time! This takes five people to accomplish and usually about a week to find a few good-weather windows. It’s also the last big planting job of the season – perhaps that’s why getting the garlic in feels like a great exhalation near the end of a long season.
We hope you enjoy the farm and the harvest,
Rebecca, Paul, and the Fort Hill Farm Crew
Featured veg:
Murasaki Japanese Sweet Potatoes: Although the crop performed poorly this year, these are still simply delectable. Their burgundy skin belies white flesh underneath, which turns golden when cooked. The flesh is both dry and creamy - that is, dry in a good sense; it stands up to roasting and crisps up better than the orange sweet potatoes we know and (also) love. And the sweetness …. yum! Roast them up or try them in the recipe below.
Pea Shoots: Thanks to the warm weather a couple of weeks back, we have a sizable crop of pea shoot at a time when they would normally be waning. What do you do with pea shoots? Folks love them for their uniquely fresh pea flavor that elevates most cuisines. My favorite is to simply plop a big handful atop a spinach and lettuce salad. They also jazz up a sandwich of any sort, as well as soup, particularly the pureed type. Lastly, they make a yummy addition to stir fries.
Also available:
Head lettuce; salad mix; pea shoots; curly and lacinato kale; rainbow chard (farmstand); collards; radicchio; baby bok choy; red and French Breakfast radish; leeks; celeriac; parsley, rosemary, sage, thyme; fennel; escarole; German Extra Hardy garlic; red, gold, and Chioggia beets; carrots; jalapeño, poblano, and shishito peppers; Dark Red Norland potatoes; La Ratte gold fingerlings; Pinto Gold fingerlings, Kennebec all-purpose potatoes; Satina Gold potatoes; limited sweet and green peppers; fresh, young ginger, fresh turmeric, sweet potatoes, Butternut squash, Koginut squash, Honeynut squash, Brussels sprouts, parsnips, sweet winter spinach
Coming Soon:
salad turnips
Pick Your Own:
FLOWERS:
Finally at rest after a long, beautiful season…
PERENNIAL HERBS:
chives, oregano, sage, and thyme
Recipes
Suggested by Rebecca Batchie
For more recipes, check out the Fort Hill Farm Recipe Database
Baked Japanese Sweet Potatoes with Miso Tahini Butter
Author: Nisha Vora
Ingredients
▢ 2 pounds Japanese sweet potatoes
Miso Tahini Butter
▢ 5 tablespoons vegan butter, softened at room temperature
▢ 1 tablespoon white miso, plus more to taste
▢ 2 tablespoons good-quality tahini
▢ 1/2 of a medium lime, zested
▢ 1 ½ tablespoons lime juice, plus more to taste
▢ 1 teaspoon toasted sesame oil, plus more to taste
▢ 1/2 to 1 teaspoon agave nectar
▢ A few pinches of red pepper flakes
For serving
▢ 1 tablespoons toasted sesame seeds*
▢ Flaky sea salt
▢ 1/2 cup fresh cilantro leaves
▢ Lime zest
▢ Optional: vegan furikake or gomasio
Instructions
Preheat the oven to 375°F/190°C.
Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation. Place the potatoes on a parchment paper lined baking sheet, or directly on the oven rack. Bake for 75 minutes for medium-sized potatoes (60 minutes for small Japanese sweet potatoes; 85-90 minutes for large ones). Turn off the oven and keep the potatoes in the oven, with the door closed for 45 to 60 minutes.
Meanwhile, make the Miso Tahini Butter. Add the softened vegan butter to a medium bowl, along with the tahini, miso paste, lime zest, lime juice, toasted sesame oil, agave, and red pepper flakes. Use a fork or whisk and mash until the mixture is very smooth. Taste for seasonings, and add the additional miso for more umami, lime juice for acidity, or sesame oil for toasted nutty flavor, as needed. If the butter is more on the melty side rather than creamed, pop it in the fridge for 20ish minutes until it reaches a spreadable consistency.
Once the sweet potatoes are done, slice them open and spread the miso butter tahini on top. Sprinkle with the toasted sesame seeds and a pinch or two of flaky sea salt. Top with fresh cilantro leaves. Zest a bit of lime on top before serving. If desired, sprinkle some vegan furikake or gomasio on top before serving.
Notes
* To toast sesame seeds, add the seeds to a skillet over medium heat and toss occasionally until lightly golden, 3-5 minutes.
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Fort Hill Farm Schedule:
FARMERS' MARKETS:
New Milford Farmers' Market
Saturdays from 9 - Noon
-through Nov. 18
Westport Farmers' Market
Thursdays from 10 AM - 2 PM
-through Nov. 9, then Thursdays at Gilbertie's starting Nov. 16
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NEW FALL FARMSTAND HOURS:
Tuesday & Thursday
(closed Friday)
2:00 - 5:30PM
Saturday 9:00 AM- 12:30 PM