October 10, 2011 - Sorry when the blog changed, I thought this published, but it did not.
Greetings from the Garden! This week's box has tomatoes, peppers, onions, garlic, eggplant, lettuce and salad greens, an Asian green, mizuna and braising greens, celery, broccoli, apples, and melons.
Field Notes. Friday was an exciting day! A crew arrived and we raised the arches for the mobile high tunnel. It went smoothly as some people had put up as many as five of these greenhouses. There were three of us first timers. After the arches went up, people worked on purlins and other cross pieces. We had a nice picnic with some food off the grill after that. Saturday a friend came over and helped with anchoring and the three of us got the end wall window vents in place. One more large group task remains: we need to pull the plastic. But we are excited at the progress so far.
Ken spent Sunday doing some catch up work on fencing new areas for geese and pigs. We are also going to be digging roots this weekend and starting to get roots dug and buried in sand in the root cellar. And as always planting continues in the garden - greens for this fall and next spring. Ken has some of his hoopettes set up already, and will continue to plant and get ready for winter. He will also be clearing crops from the greenhouse in the field so that will be ready to plant. The heat loving crops like tomatoes are staring to wane.
From the Kitchen. We are in transition. Tomatoes are slowing down and greens are shooting up. This week we have all the ingredients for ratatouille, a french vegetable dish with garlic onions, tomato, pepper, and eggplant. I usually serve it with rice. It also may be the last week for eggplant, so it would be a good week for eggplant and pepper kinpira, an Asian dish. The recipe is posted on the blog on
August 31, 2010
With cool nights, the radishes are growing. This week we have daikon radish. This large mild radish is versatile. Grated like angel hair it is served with sushi. I often grate and toss with tamari for an instant pickle. Pickled with turmeric, daikon is a frequent side dish to rice and vegetables in Japan. In fall daikon is a great addition to soup, stew or stir fry.
We are at the end of the celery crop - Enjoy!
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