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Hi Folks! We have had a little bit of rain and a whole lot of wind. Tonight, the temperatures will drop into the mid-twenties- brrrr! It has been a mild fall thus far, but winter is coming! We gave up covering the peppers and picked what fruit remained on the plants. Now we are covering the hardier crops, which may still sustain some damage from a hard freeze. (more…)
Sunchokes, of the sunflower family, are native to North America where the natives called them “sun roots” before European settlers arrived. Samuel Champlain, a French explorer found them in Cape Cod in 1605 and pronounced them similar in taste to artichokes. But why “Jerusalem artichokes”? They don’t come from Jerusalem nor do they look like artichokes. There are a few theories: (more…)
You can prepare sunchokes in a number of different ways, including raw, but we’re partial to the simplicity of this recipe – found on the Serious Eats food blog – in which they’re treated in the same way you would a small potato, like a fingerling. (more…)
This recipe is from the Betty Crocker Cooking for Two cookbook and is a perfect pairing of fall crops. Buttercup squash, like acorn squash, isn’t always easy to peel – this makes it a great squash for stuffing with other things. With brown sugar and apples, this recipe makes for a sweet side dish. Serves 2. (more…)
This classic German red cabbage recipe from simplyrecipes.com is one of our favorite ways to prepare red cabbage. The sugar and balsamic vinegar give the sautéed cabbage a delightful sweet and sour glaze. Try serving alongside pork chops, schnitzel, or any roast. Serves 3-4. (more…)
Hi Folks! We received an inch and a quarter of rain from last Thursday’s storms – enough for the crops but not enough to make up for the deficit and recharge the aquifer. We have a few more tomatoes for you and we are including some generic mustard greens in the mix with the arugula – these can be spicy, not mild like the tatsoi. We still have some peppers but more green ones and turning color. We have a lot of cauliflower and are continuing the Napa cabbage broccoli rotation. We are sending some of the small sweet potatoes as an extra – they can be boiled and eaten with the skin or stir-fried. They also make great dog treats. Lettuce and carrots are back! (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…)
Daikon, or white radish, is traditional to Asian cooking. It is a long white radish, and given its shape and color, has been called an “icicle radish”. It is extremely versatile in cooking. You can use it anywhere you would normally use a regular radish, and in some ways that are unique. (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 baked radish and quinoa salad, found on the Jen Reviews health and food blog, is simple enough to make for lunch or dinner. It contains all the tasty summer flavors and enough protein to keep you feeling full. You can add more vegetables to this salad and/or use a different dressing – the options are endless! Serves 3.
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Peppery mustard greens shine in this simple greens recipe found on the cooking website Simply Recipes. Sauté with onions and garlic, then serve with most any meal that can use a good dose of mustardy bite. The recipe serves 4. Enjoy! (more…)