Monthly Archive: October 2019
Hello Folks, I guess you probably noticed that it was a rainy Sunday! We received nearly 2 inches here on the farm and we are back to the muddy conditions to which we have grown accustomed. We are looking at some pretty cold nights as we head into the weekend, but then it will be November so it’s to be expected. The weather is the most critical factor in farming and of course it is completely beyond our control. After 25 years in this business I am still waiting for that perfect weather year! All we can do is make the best of what we are given. As the climate changes it’s certain we will face more challenges, but people need to eat, and so we will continue to adapt. (more…)
Calorie for calorie, leafy green vegetables like spinach provide more nutrients than any other food. Spinach is thought to have originated in ancient Persia. Spinach made its way to China in the 7th century when the king of Nepal sent it as a gift to this country. Spinach has a much more recent history in Europe than many other vegetables. It was only brought to that continent in the 11th century, when the Moors introduced it into Spain. In fact, for a while, spinach was known as “the Spanish vegetable” in England. (more…)
Here’s a delicious vegetarian lasagna that your family will love! This recipe was found on the food blog chocolatemoosey.com. To save time, making the sauce and assembling the lasagna can be done ahead of time. Store in the refrigerator until ready to use/bake. Serves 10-12.
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From the cookbook, Cooking Close to Home, here is a colorful recipe that is simple to make. The recipe serves 4. Enjoy! (more…)
Hi Folks, it was a wet week here on the farm with just over 3 inches of rain falling between Wednesday’s torrential squalls and Sunday’s dismal drizzle. We also had our second frost of the fall season on Friday night. As previously mentioned, most of what is left in the fields is fairly hardy, and we try to cover a few crops to keep them going a bit longer. But as the days get shorter and the nights get cooler, growth becomes much slower. Beans, peppers and zucchini are now definitely done for this year. As the cold becomes more intense in the coming weeks, we will switch to covering hardy crops which, while not being outright killed by low temperatures, can still be damaged. (more…)
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…)
This Melissa Clark recipe from NY Times Cooking is tasty and easy enough; just don’t let the ingredient list discourage you! It serves 4. (more…)
This recipe from the Stephen Cooks food blog demonstrates a deliciously simple way to use radicchio – broil it in the oven until it just starts to brown, then add cheese. Try this recipe with different kinds of cheese, or sprinkle with bacon. (more…)
Hi Folks! So, we received just under an inch of rain this past week and the forecast is calling for a wet Wednesday. All of the crops are getting the water and the sunshine they need and are growing and maturing nicely. We have begun digging the sweet potatoes and they look very nice and more importantly they taste great too! (more…)
Another fantastic recipe from the Simply Organic cookbook by Jesse Ziff Cool. Serves 4. Variations: stir in ham, smoked tofu, or cooked chicken or shrimp into a bowl of the hash for a hearty meal. Or top the hash with poached eggs.
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