Sunday November 13, 2016 …Roasting all day … Come pick your own..last chance for saving the last peppers of the season… shushito, hatch, bells, carmen, habanero, Serrano, jalapeño, padron …etc
Pepper Roaster
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Temperature Nov 13 2016 frost
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!
First Digging of sweet potatoes. High Moisture variations this year create the Cracking and splitting – but they are tasty!
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.