Harvest Newsletter

Greetings from the Garden!  This week's CSA box has salad and braising greens, tomatoes, peppers, potatoes and sweet potatoes, pumpkin, turnips or daikon radish, onions, garlic, and parsley and cilantro

Field Notes.  Well, Sunday some folks came to move the mobile high tunnel to its winter location.  This will warm up the area inside the greenhouse to extend our greens season and speed up some root plantings like carrots.  It went smoothly and we had a tour and potluck after finishing the move.  Ken went down and finished anchoring the greenhouse in the new location; now we are good to go until next spring.

Ken has been digging roots, and  I have been sorting and this week I will be setting up my barrels and sand.  We have tried many ways to preserve roots.  The best for us is the old fashioned way of placing them in sand in a barrel with a damp cloth over top.

Ken has prepared the bed where he will be planting garlic and potato onions once the ground is not saturated.  

From the Kitchen  Whew, there is possible snow in the forecast, so I think of meals to prepare on the wood cook stove or in the oven.  We will be sorting through the blemished squash and pumpkins.  We cut the tops like a jack o lantern, scoop seeds, replace lid and bake.  We eat some when it comes out of the oven, but also scoop out the flesh and save for other meals.  I like to toast nuts in a skillet, set aside the nuts, add butter or nut oil to the skillet, place cooked squash or pumpkin in the warm butter, flip and add chopped toasted nuts just before serving.

Daikon is a versatile radish.  It can be chopped or grated to add to raw salads or slaw, cooked in vegetable medleys or added to soup or stews.  Turnips are delightful peeled, cubed steamed and served with butter.  I often peel, cube, blanch and freeze for some zip midwinter!

 Happy Halloween!
'Til Next Week, Judith