week 17!!
It looks like we will be hitting peak foliage around here this week. I hope everyone is getting out and enjoying our beautiful state during this fleeting, special time of year! What is coming out of the field is a reflection of the time, winter squash, onions, garlic, hardy greens like kale and spinach, and roots. Fortunately (and unfortunately) everything seemed to sell or move through CSA really quickly this year so there is little for storage and most of the field is empty! I am taking this as a blessing-in-disguise because we really need the time to be working on projects here. Steve (Genica’s dad) is here and Genica has taken some time away from her business to work with him on the wash/pack barn. We are hoping to have a new face on the barn for the last CSA pick-up next week but work is slow when we also enjoy visiting and the occasional beer and “stand-back-to-look-at-the-building” moments - as well as lots of planning and discussion.
I am happy to be stepping away from work in the field although there is a lot left to do. If the October rain holds out, I am planning on prepping most of my beds for next year now and tarping them for the winter. I experimented with this in once section of the farm last winter and in mid-April this Spring I removed the tarp to weedless, beautiful beds ready for planting. I am also aware that with low energy levels this time of year, it is very easy to push it off until Spring where my energetic, pressed-for-time Spring-Self will be cursing the late fall, lazy, tired-Self. If it rains though what choice do I have?? (fall-Self tells future spring-Self). And although I may have conversations with myself, I assure you I am fine…maybe.
On to the share!!
Looking very fall-y. This week we have:
a bag of spinach - very delicious. Raw is good, cooking or steaming or smoothies is good too.
a bag of kale mix - same as spinach. Yummy raw for a fall salad, or you can add to a saute or soup.
a pound of sweet onions - the last of the year
3 heads of garlic
a butternut squash
two smaller celeriac bulbs. Also known as “root celery.” You can treat this the same as celery. I would peel to get the exterior off and then cube to add to soups, roasts with other root veggies, or you can peel and cube the butternut for an interesting roast with the onions and garlic. The idea was to provide some base ingredients for butternut squash soup. The recipe calls for cubing and roasting but we always cut the squash in half, rub with olive oil and roast until it is easy to put a fork in it. Fry the onions and add it all to a stock pot with a broth/stock of your choice. Lots of salt, butter (or other fat), pepper. Yum!!
Another recipe for celeriac “slaw” is from Augustin’s grandmother that he remembers from being a kid in Belgium - his words: grate the celeriac, add a “ton” of mayo, regular white vinegar, salt, maybe some olive oil. Yum again!!
Here are some view from the week!!
Late fall greens sizing up well in a hoop house!!
One “sided” side which will need a second coat of paint as soon as we can!! It feels great to be making progress on the building - thanks to Genica and Steve!!!!!!
Thank you all!! Have a great week. Next week will wrap up the season for us and there will be details to follow.