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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…)
Sweet potatoes are native to Central and South America and are one of the oldest vegetables known to man. They have been consumed since prehistoric times as evidenced by sweet potato relics dating back 10,000 years that have been discovered in Peruvian caves. (more…)
Here is a greens recipe, from CSA member Veronica Sidhu (author of Menus and Memories from Punjab: Meals to Nourish Body and Soul
Hi Folks! So, on the weather front we have good news and bad news. We received 0.8 of an inch of rain which has alleviated the dry state we were in. Overnight on Friday we had our first frost of the season. This is about 10 days earlier than the average first frost for our area and was most unwelcome. It was a fairly light frost and we were expecting it, so we did what we could to protect some of the more tender crops. We covered some of the peppers, beans, and the summer squash and I got up in the wee hours to turn on the sprinklers to protect a few other crops. (more…)
Although considered a winter squash, acorn squash actually belongs to the same species as all “summer” squashes (such as zucchini and yellow squash). The most common variety is dark green in color, but newer varieties can be yellow, white, even variegated. As the name suggests, its shape resembles that of an acorn. It is a good candidate for winter storage, keeping several months in a cool dry location. Squash can be refrigerated, but it will deteriorate quickly and should only be refrigerated 1-2 weeks. (more…)
Here’s a simple braised vegetable dish from legendary French chef Alain Ducasse, via Food & Wine. Gently cooking the fruit and vegetables in chicken broth makes them surprisingly delicious. Try it as a cold-weather side for chicken, pork and duck. Serves 6. (more…)
Hello Everyone! We continue to experience dry conditions here on the farm. This past week we received a scant 0.2 inches of rain. We were hoping for a bit more overnight Saturday but it never arrived. I was anxiously watching the radar as bands of rain moved across Pennsylvania, but the storms either dropped all their moisture to the west of us or passed to the north. Our next chance for precipitation is on Thursday – fingers crossed. Meanwhile, we continue to move the sprinklers around the field to get the most important crops the water that they need. (more…)
This colorful stir fry comes courtesy of the New York Times. The list of ingredients in stir-fry recipes can look long, even daunting. But the actual cooking goes very quickly, so it’s important to have everything prepped and within reach of your wok. Read through the recipe a couple of times before you begin cooking, because once you start, you won’t have time to refer to it. Serves 4. (more…)
This is a pretty simple recipe, via the Food52 food blog, that tastes great no matter how you serve it — hot, at room temperature, or even cold, the beans are so tasty you’ll be surprised. The timing on this will depend on how fresh and tender your beans are and whether you are using regular beans or haricots verts, which will take less time to cook. The beans should be cooked so that they’re neither mushy nor too hard, but somewhere in the middle. There will be some reliance on intuition here, so the estimates on browning time are just that — estimates. Use your eyes and taste buds before deciding when these are done. (more…)
