Greetings from the Garden! This week's box has tomatoes, peppers, sweet potatoes or squash, beets, onions, black radishes, chard, Chinese cabbage, lettuce, salad greens, braising greens, and apples .
Field Notes. Ken got the garlic and shallots planted yesterday. He had been digging roots, and I have been filling the root cellar. I bury the roots in layers in sand in large barrels. I have tried several methods, and think they keep best this way. Labor intensive, but effective.
Ken has also been planting green manures like clover and rye. He is trying to get the open areas the roots came from planted so they will start growing before winter sets in. In addition to all the nutrients these bring to the soil, this will help us avoid erosion if it is a windy winter without snow cover.
From the Kitchen. Many of the greens are wonderful this fall. I love these pungent winter greens - arugula with cooked beets walnuts, and some goat, sheep, or blue cheese. Or braise by adding to a sauteed onion. Wilt and dress. So many colors, flavors and textures - heaven! If there are too many greens, consider a breakfast soup. I add greens to soups just before serving. Or make a borscht with the beets and cabbage. Nice to start a cool day with something warm in one's stomach!
And with cool mornings and evenings I find myself happy to light the oven and bake a squash or sweet potato. Roast some beets. Bake a roast... Enjoy taking time to cook on these increasingly cool and dark evenings.
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