Field Notes. Exciting news here. Last harvest day Ken went up to a meeting in Superior. We will be participating in some U W Extension variety trials with an emphasis on organic - non-pesticide production! This is the first time any one involved could remember funds specifically targeted at this type of project! We will trial several varieties and have access to results of all the participating farms.Ken has started planting full season crops with the onion family. Soon our germination cabinet will be over flowing and then all the large windows! Ken has been monitoring the greenhouses and once they are warm enough he will be planting there as well
From the Kitchen. This seems to be soup season. All the culled vegetables from the root cellar go into soups or sauteed medleys. First beef barley soup with turnips, rutabagas, carrots, red onions and some soup stock and tomato juice. Then Ken made a delightful curried squash - pumpkin soup from a Penzey's recipe.
I have been doing a medley of vegetables - I start with a red onion in some oil or butter, add julienned carrots, then daikon or turnip, and top with some sliced cabbage or braising greens. Then I decide what topping goes best with the rest of the meal. For example I would do a cream sauce if I were serving a spicy acid tomato beef as main course, but would do an interesting balsamic or sherry vinegar with a creamy chicken main dish.'Til February 24th, Judith - and Big Red looking in at the winter greens
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