Category Archives: Our Farm

bucket-load-squash

2016 CSA Fall October 29th Pumpkin

2016 CSA Fall October 29th Pumpkin

  • Big Pumpkin
  • Gourmet Cucumber
  • Sweet Potatoes
  • Jalapeno peppers
  • Serrano peppers
  • Bell Peppers
  • Eggplant
  • Butternut Squash
  • Baby Ginger
  • Tatsoi Greens
  • Patty Pan Squash
  • Field Arugula
  • Sage 10×10

There is a large bag of bulk cut sage for you in your share this week. It can be bundled and used as a smudge, hung up to dry, or chopped and frozen for later use. The way my grandmother would save it was to hang it to dry and then she would take the leaves between her hands and rub it into a puffy powder that would then go into a jar. Try scissor cutting some very finely over roasted pumpkin or butternut soup. “Sage has been held in high regard throughout history both for it culinary and medicinal properties. Its reputation as a panacea is even represented in its scientific name, Salvia officinalis, derived from the Latin word, salvere, which means “to be saved.” Increased intake of sage as a seasoning in food is recommended for persons with inflammatory conditions (like rheumatoid arthritis),as well as bronchial asthma, and atherosclerosis. The ability of sage to protect oils from oxidation has also led some companies to experiment with sage as a natural antioxidant additive to cooking oils that can extend shelf life and help avoid rancidity.” This quote is from whfoods.com on the page about sage. Please visit for more info and a brief look back in history for different cultures beliefs and usages regarding this important herb. There are also excellent scientific references and a nutritional chart. Make it a great week!

 

Oct 21_2016 sweet potatoes

2016 CSA Fall October 22nd Sweet Potatoes

2016 CSA Fall October 22nd

  • Gourmet Cucumber
  • Sweet Potatoes
  • Hatch peppers
  • Padron peppers
  • Bell Peppers
  • Eggplant
  • Butternut Squash
  • Baby Ginger
  • Tatsoi Greens
  • Patty Pan Squash
  • Baby Arugula

First Digging of sweet potatoes. High Moisture variations this year create the Cracking and splitting – but they are tasty!

Oct 21_2016 sweet potatoes

Oct 21_2016 sweet potatoes

Pictured at right is a view of the baby arugula growing on the bench in the greenhouse. And below, Mike is out in the lower field working in the raised beds. Being the engineer, he specially welded his own implement to lay and shape the compost enriched soil.

To answer a question posed by one of our members, “What do i do with this patty pan squash?” here are a few suggestions: roast slices in the oven, using olive oil or butter, for about 30 minutes until tender. It can also be grilled, stuffed, or  made into a soup. We rarely have the opportunity to spend a lot of time on dinner, so often it is either cut into slices and sautéed in the cast iron or it ends up in the crock pot. Be sure to use a wide, sharp knife when cutting for the best results; a dull knife can be dangerous.

In the microcosm of the farm, there is evidence of the great biodiversity that is the Blue Ridge. With the touch of rain yesterday, it is the perfect time to catch a peek of the most prolific time of year for fungi in these parts. Hope you get an opportunity to get a walk-about to perchance encounter a mycorrhizal relationship or other fungi. Some take longer to mature but most are growing in the first half of the day, reaching peak around noon. Often specimens encountered late in the day have already been decimated by bugs or other critters. These cooler overcast days are ideal for discovery! J At right, is a type of amanita.

 

 

Delicata

2016 CSA Fall October 1st

2016 CSA Fall October 1st

  • Bell Peppers
  • Eggplant Medley
  • Yukon Gold Potatoes
  • Baby Ginger
  • Thai Basil with flowers
  • Delicata Squash
  • Tomatoes (pick from set)
  • Cucumber
  • Patty Pan Squash
  • Baby Arugula 8×8
  • Hatch type green chilies

Delicata squash this week! So versatile and the skin is so thin, you can eat that too.  We cut them in half, scoop out the seeds, (roast seeds for a bonus treat) and bake on a pan with about ½ an inch of water for about half an hour @350. They can also be stuffed and baked…we like to use the toasted seeds as a garnish.  Consider using greens, cheese, and herbs for a yummy stuffing combo. For a quick dish, we like to roast the halves and then garnish with pumpkin and Indian spices like ginger, cinnamon, nutmeg, turmeric, and cardamom.  Simply with brown sugar and butter makes for a nice desert with the custard-like consistency when cooked.

This week we have been enjoying eggplant lasagna-style, substituting the pasta sheets with slices of eggplant instead. Did you know that that you can also dry sliced eggplant and store it like pasta?

To the right is a photo of Chef Anderson’s mixed drinks with Thai Basil. Have you ever tried Thai Basil in an iced coffee? Make a simple syrup of sugar and water and steep your leaves as it cools. Use the syrup in your coffee drink. Hope you get inspired this week! Enjoy!