Hello Everyone! So, we received 4 inches of rain from Sunday’s big storm. We lost power around 8:30 just as we were sitting down for dinner. Power was restored at around 2 AM. We still maintain a considerable amount of produce in the walk-in coolers, so it is always worrisome to experience an outage. Fortunately, it was brief and we did not suffer any damage from the high winds. We have some very muddy conditions in the field to contend with, but all in all very lucky to have been spared the damage that has befallen much of New England. I have come to accept worrying as an occupational hazard of farming. One of the first songs I ever learned on the guitar was “Worried Man Blues,” an old folk song popularized by the Carter family (and covered by just about every folk and bluegrass artist). I didn’t know back then just how well it would serve me! (more…)
Monthly Archive: October 2017
Delicata squash is a long, oblong-shaped squash with a cream colored, green-striped, outer skin and a golden, fine-textured inner flesh. This is one of the tastier winter squashes, with a creamy pulp that tastes a bit like corn and sweet potatoes. It can be baked or steamed and served as a side dish, seasoned with butter and herbs, providing a sweet nutty flavor with a creamy smooth texture. The thin skin is also edible. (more…)
Celeriac, aka celery root or knob of celery, is a distinct variety from the plant that produces the green stalks we enjoy in salads and soups; is cultivated specifically for its large, robust, and unfortunately rather ugly root. It is a distant cousin to anise, carrots, parsley and parsnips. Celeriac is recognized for its large, round, knobby and deeply gnarled, root ball.
From the website, www.cooklocal.com, this easy recipe serves 4 (or 2 if you are really hungry!). You can readily add some pancetta or bulk sausage to the stuffing for a non-vegetarian meal. Cook the meat for at least 10 minutes at the start of the recipe, then proceed with garlic, beans, kale, etc., as noted. Just as yummy! (more…)
Hi Folks! A week after our frost event we are seeing the damage that was caused. It seems bit strange, but while the peppers and beans were not completely killed, we had damage to some crops that are usually quite hardy. Lettuce, which is much tougher than one might think, had quite a bit of tip burn, as did the chard. Even the broccoli and the kale have some white spots on the leaves — a sign of frost damage. (more…)
Hi Everyone! Today, in addition to harvesting for the Tuesday deliveries, we spent preparing for another cold night. This will be our first hard frost and will likely finish off most of the tender crops such as the peppers, eggplant, beans, and summer squash. We have covered as much as we were able, to try to keep them alive for a few more weeks. This will be a single cold night after which it will warm up again for a week or so. The sweet potato vines will certainly be killed and we can begin harvesting them in earnest. They will be featured in most, if not all, of the shares remaining in the season. (more…)
This recipe, found at simplyrecipes.com is the classic Italian way to prepare broccoli raab. It’s also great served with Italian sausage and pasta.
Note that this recipe also includes the blanching steps, which is the key to removing much of the natural bitterness in broccoli raab. Some people blanch their raab, some do not — so if your raab isn’t particularly bitter, or you like bitter greens, you can easily skip the blanching steps. (more…)