Farm News September 3, 2024
Our Farmstand is in full swing
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(PYO & Farmstand Hours):
Tuesday, Thursday, & Friday: 2 - 6:30 PM
Saturday: 8 am - 12:30 pm
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September has arrived with back to school and back to work vibes, but the cool weather we have been experiencing of late has made it feel like Halloween is right around the corner. This is great time of year on the farm. Summer crops like corn, tomatoes, and cucumbers are still coming in, and the first winter squash and potatoes are stocking our shelves making it the best selection of the season. Fresh ginger is reaching its peak, and will be on sale this week!
Kolade and Tony bunch kale in the crisp morning air.
For you corn lovers, we just started on our last succession, which means we will have picked most of it by the end of next week. Carpe diem! High quality sweet corn is a very challenging crop for small scale, organic growers to produce due to the number of pests and varmints that want their share. While we did experience quite a bit of damage from red-winged black birds in July, we have otherwise been thrilled with the quality of the corn this year and hope you have enjoyed it.
We're into the sweet fall carrots now, and we're pleased with the green foliage!
We have been waking up in the dark, and the night comes notably sooner than a month ago, meaning it’s time for one last big push before frosts come in early October. Our hard-working crew has to dig a bit deeper, since our high school and college summer helpers have all headed back to their studies. We’ve got potatoes and sweet potatoes to dig, winter squash to gather, and broccoli, cabbage, and lettuce to cut. We are also turning over our greenhouses from summer to winter crops, preparing the soil and planting cold tolerant crops like kale, lettuce, and spinach in the houses so that we can have fresh greens through the holidays.
We hope to see you at the farm or a farmers’ market soon,
Paul, Rebecca, and the Fort Hill Farm crew
CJ finds true love in the carrots this morning :)
Featured veg:
Spaghetti squash: harvest of this squash marks the end of the summer crops and the beginning of the fall crops. This unusual winter squash is prepared by cutting in half, scooping out the seeds, oiling the cut edges, and putting face down in a baking pan with a bit of water in it. Bake at 375F until a fork slides in easily, let cool a bit, and then fluff out the stringy flesh with a fork. Garnish with butter or olive oil, salt and pepper, and parmesan cheese, or better, try the fun recipe below! Spaghetti squash don’t store particularly well, but they will keep for about a few weeks or so at room temperature.
Savoy cabbage: this sweet and mild flavored cabbage has crinkly leaves, which are perfect for catching any dressing or vinaigrette that comes its way. Go wild and mix with red cabbage for some double anti-carcinogenic fighting power. Store up to 3 weeks in the fridge crisper.
Also available:
Head lettuce; salad mix; arugula; pea shoots; curly and lacinato kale; rainbow chard; purple, red and French Breakfast radish; cilantro, parsley, dill, red beets, chioggia beets and gold beets; red cabbage; garlic; zephyr & patty pan summer squash; slicing cucumbers and Asian cokes from the greenhouse; heirloom and beefsteak tomatoes; sungold, artisanal, and red cherry tomatoes; carrots; broccoli and sprouting broccoli; German Extra Hardy garlic; Yellow storage and Red Torpedo onions; jalapeño, cayenne, poblano and shishito peppers; Sweet Red Italian and orange snacking peppers; Classic Italian, Graffiti, and Rosa Bianca eggplant (limited); sweet corn; Dark Red Norland, Kennebec, and Satina Gold potatoes; the last of the watermelon (while they last); leeks; celery; fresh edamame; collard greens; baby bok choy; escarole; dandelion; radicchio; fresh ginger
Coming Soon:
Magic Molly potatoes
Pick Your Own:
Green Beans (or technically, Pole Beans:
We’re trying out something new and hoping to thwart the Bean Beetles still. They are in the same area as the last planting.
Perennial Herbs:
There are HERB RINGS provided to establish the bunch size.
Chives and Oregano: trim long lengths from the base of the plant, leaving 1” behind
Sage: clip 4 - 6 inches from the largest stems
Thyme: clip 4-6 from the perimeter of the plant
Flowers:
Bouquets on SALE! The Dahlias are really starting to shine! And there is still a good selection of other blossoms out there. Be sure to use the flower ring provided to establish the bunch size.
Recipes
Suggested by Rebecca Batchie
Not into this particular recipe? For more recipes outlined by crop, check out the Fort Hill Farm Recipe Database.
Spaghetti Squash Latkes
From theKitchn
MAKES: 12 latkes
INGREDIENTS
1 medium spaghetti squash
Olive oil, for drizzling
Salt and pepper
1/4 cup thinly sliced green onions
1/4 cup finely chopped parsley
5 sage leaves, finely chopped
2 garlic cloves, minced
1 large egg
1/4 cup pecorino Romano, grated
1/4 cup chickpea flour (or GF oat flour)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Peanut oil for frying
INSTRUCTIONS
Preheat oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds. Lightly drizzle the flesh with olive oil and season with salt and pepper. Roast in the oven, cut-side up for about 40 minutes or until tender. (Read more: How To Cook Spaghetti Squash in the Oven.)
Allow the squash to cool slightly, then use a fork to shred the squash into strands. Transfer your squash "noodles" to a strainer to drain any excess liquid.
In a large bowl, combine the sliced green onions, chopped parsley, chopped sage leaves, and minced garlic. Once the spaghetti strands have drained of excess liquid, add them to the bowl with the herbs and toss to coat. Fold in the egg, pecorino Romano, chickpea flour, salt, and pepper. Toss all of the ingredients together until the mixture is well combined.
Using a soup spoon, scoop a generous amount of the squash mixture into your hands and form into patties, one by one, and lightly flatten. Make sure you shape all of your patties before heating the oil. Heat one tablespoon of peanut oil in a large pan. Once the oil is hot (you can test by adding a strand of squash — if it sizzles, you're ready to go), add the patties, making sure not to overcrowd the pan. Depending on the pan size, you should be able to fry about 4 to 5 latkes at a time. Fry for about 2 minutes, or until golden brown and crispy. Flip the latkes and fry for another 2 minutes on the other side. Transfer the cooked latkes onto a paper towel-lined plate. Repeat with the rest of the mixture and additional peanut oil.
Serve the latkes hot with sour cream or crème fraîche.
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