Monthly Archive: October 2022
Happy Halloween everyone! I hope you are all enjoying this spooky holiday. We made it through several very cold nights over the weekend with minimal damage to the crops and are looking forward to a week of sunshine and mild temperatures. We are busy here on the farm preparing beds to plant the garlic and digging the last few beds of sweet potatoes. As soon as the last of the sweets are out, we can begin planting our final round of cover crops – winter rye and hairy vetch. These serve to protect the fields from wind erosion over the winter, build organic matter in the soil, and provide straw for mulching other crops next season. (more…)
While this recipe calls for roasting them in the oven, they are pretty darn good cooked on the grill. Toss with oil, and place right on the grill. If the sprouts are on the small side, you might want to use a mesh plate (available as a grill accessory) to keep them from falling into the fire. (more…)
From Food Network Magazine, this recipe is easy and delicious and serves 4 as a side. You can substitute any of Farmer John’s white potatoes in lieu of the Yukons. Skillet dishes like this are versatile too – you can always toss in a meat, egg, or other vegetables to experiment with different flavors. (more…)
From the Winter 2009 issue of Edible Green Mountains, this recipe serves 6. While not for a speedy, weeknight meal, it is delicious and well-worth the effort. You can omit the chestnuts or purchase great ones from Sonoma in a glass jar this time of year (just open and quarter). Do try it for that cozy Fall or Wintry supper!
P.S. The wines cook off so no worries serving to the entire family.
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Hello Folks, So it seems we are down to the final four. I’m not speaking about March Madness, more like November sadness, as we head into the ultimate weeks of the season. I know that many of you are sad when the CSA program ends for the season, and the long winter without fresh veggies lays ahead. On the other hand, I expect that some of you are relieved to not have to work so hard, searching for recipes and preparing all that we provide. If you are the former you may consider buying a stock-up share, which will keep you eating good, local produce for at least a few weeks after the season ends (hint, hint, nudge, nudge). (more…)
Butternut squash is a winter squash belonging to the Cucurbitaceae family of field pumpkins. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the bottom. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. (more…)
Found on the minimalistbaker.com food blog, this pumpkin pie recipe uses only 10 ingredients, and is vegan and gluten-free. Your Thanksgiving guests will not know it has no eggs or cream! You can also substitute another winter squash for pumpkin puree. (more…)
While this recipe, from the magazine Whole Living, calls for Yukon potatoes, any potato will work. As presented, the recipe serves 6.
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Hello Everyone! So, summer officially ended almost four weeks ago, but we are still trying to squeeze a little more summer out of the fields. We are about to experience 3 or 4 nights of frost, so this is definitely the last hurrah for the beans and peppers. We may even be able to send a few more tomatoes your way! (more…)
Kohlrabi is neither a root nor a leafy vegetable but a swollen stem (a member of the cabbage family) that grows perched on top of the ground. This versatile veggie is underutilized in the U.S. but is common in Central Europe and Asia. Some claim it tastes a little like a turnip, others like a cabbage. Not surprising since it was bred from a combination of the German “kohl” (cabbage) and “rabi” (turnip). It is an excellent source of potassium and vitamin C and also includes some calcium and vitamin A. The taste and texture is similar to that of a broccoli stem, accented by radish, but is much sweeter and milder. (more…)
