Now that it is starting to get dark at 4:30 (!), we're having to change our work habits somewhat. We will continue to wake up and get started with the sunrise on harvest days so that our greens don't wilt, but now have some more freedom on other days. Field cleanup and general farm organization are the biggest tasks on the todo list these days. We're on the home stretch now, with less than a month left of the 2013 growing season! If any of you want to come visit the farm before the season ends, let us know and we'll figure out a good time for you to come out.
Winter Squash: Either butternut, sweet dumpling, or acorn winter squash. Roast in half and serve with butter and brown sugar, chop (either skinned or unskinned) and boil down for soups and curries, or cook first and then puree for use in deserts like "pumpkin" pie.
Greens Mix: Our mix of Mizuna, Mustard Greens, Tatsoi, and Arugula. Use for salad or toss a handful in with a stir-fry or omelet!
Radishes: We have several types that we will be harvesting: Daikon, Watermelon, Helios, French Breakfast, Black Spanish, and Easter Egg. If you don't usually like radishes, toss them with oil and spices before roasting them. Any spiciness that they have is overpowered by sweetness.
Broccoli Raab/Bok-Choy/Collard Greens/Kale: Surprise greens this week! These are larger bunches, intended for cooking, but try them raw if you dare! Ask us if you're unsure of what you're getting or if you need cooking tips. Broccoli Raab is closely related to Turnip Greens, but there will be small "broccoli-looking" stalks included with the greens. This is an Italian favorite. Quick recipe: http://allrecipes.com/recipe/marias-broccoli-rabe/
Sweet Potatoes: Our first sweet potatoes of the fall. The variety is "Golden Nugget". Bake 'em, fry 'em, saute 'em, or mash 'em.
Sage OR Tarragon: Sage goes great with potatoes, sweet potatoes, and meats, and dries well hanging at room temperature. Tarragon is a mild herb which has a more intense flavor when dried. It goes great with many meats, or can be rolled in soft butter or "marinated" in vinegar.
Lettuce: Beautiful heads of Bronze Arrowhead, Speckled Troutback, or Winter Density lettuces. Did you know that Romaine is the most nutritious type of lettuce, whereas some lettuce varieties such as "Iceberg" have little nutrition at all?
Possible this week, depending on readiness:
Baby Beets: These small to medium sized beets can be roasted, pickled, grated and added to salads, etc. The greens can be used like Swiss Chard and make a great addition to curry sauces.
Green Onions: These scallions can be sliced up for salads, stirfries, and more. Try to use both the green and white parts, and store in the crisper of your fridge until you use them.
Turnips: "Purple-top White-globe" is a traditional variety of turnip with a touch of bitterness/spice that many folks, including us, love. They are often roasted or boiled, but if you like the flavor, just slice up and eat raw. The turnip roots will store for a long time in your crisper while the greens have a much shorter storage life.
Garlic Cloves: We may give out extra cloves that we peeled prior to planting and saved as extras. These won't store for a long time since they have been separated from the garlic head, but otherwise use like normal garlic.