Harvest Newsletter

Greetings from the Garden!  This CSA box has salad and braising greens, spinach, carrots, beets, rutabaga, onions or leeks, squash, and apples or raspberries.

Field Notes. We have started the big dig with carrots, and I have nearly a barrel in the root cellar.  Ken is listing off all the other fall tasks that need to be done before cold weather sets in.  We usually have some nice days in fall, and we will continue to work with the weather.  

It is time to move the mobile high tunnel to its winter location.  Ken has been holding off until we got some rain.  One of the factors with plant health in a greenhouse is maintaining soil moisture, and starting with moist soil is a step ahead.

Ken has also been looking at temperature.  This time of year it would be easy to cook the greens in the greenhouse - even though the days are short, there is still some heat from the sun

From the Kitchen.  Greens!  We have been adding greens to eggs, braising and dressing with cream or butter or vinegar.  These greens would a great addition to a stir fry with onion, root vegetable like carrots or salad turnips. 

And the spinach is beautiful - great raw in salad or cooked solo or with eggs or added to soups - tomato soup Florentine means it has spinach added.

We are also lighting the oven - baking squash.  And Ken has been processing the summer tomatoes into sauce and making lasagne.

Rutabagas are a fall favorite.  They are a member of the brassica or cabbage family and are delicious in soups and stews, pasties, grated for hash browns, etc.  Many people avoid potatoes for blood sugar or arthritis reasons, and find that rutabagas are about the same texture.  

'Til Next Week, Judith