Greetings from the Garden! This week’s CSA box has greens – lettuce, spinach, sorrel, arugula, and potatoes, onions, garlic, parsnips, sun chokes.
Field Notes. Ken is planting and transplanting and cultivating. Saturday night he transplanted onions while he listened to Garrison Keillor on his radio ear phones.
Sunday night he cultivated to Wisconsin public radio’s Simply Folk show. And today he is preparing for the arrival of piglets. Pigs are useful four legged tillers. They love to dig and Ken puts them to use. Every year he plans out his pig projects for clearing fence lines future crop space, renovating current growing areas. We sell the meat by the half custom cut. Ask us for details if you are interested
From the Kitchen. This year I am trying to make samples of the more unusual vegetables so people can taste them. Last week I made sun choke chips. I googled a couple recipes.
Scrub, slice and salt. Set on a towel to absorb some of the moisture. Toss in some olive oil and herbs or garlic powder or paprika. Bake at 375 on parchment paper about 15 min on each side. Look for a change to golden color on edges, but catch them before they are charcoal!
Storage potatoes get wrinkly – they have less moisture, but are still plenty good. Tuesday for lunch I made hash browns. Scrub. Shred, salt and squeeze out as much liquid as you can – I use that for a starchy thickener in cooking. Get a heavy skillet hot with fat or oil that can take heat. Drop the shredded potatoes in the skillet leaving space so the skillet stays hot. Flip when crusty and top with some chives or onion tops. I serve with Ken’s home made ketchup (less sugar) or my home made mayo. They also make great frittatas. Use left over baked or boiled potatoes. Add to egg scramble with sauteed onions and fresh greens. Top with cheese and bake ’til eggs are firm and cheese is melted
‘Til Next Week, Judith
