Harvest Newsletter

fall greens trials 014Greetings from the Garden!  This week’s CSA box has tomatoes, potatoes, cukes, peppers, onions, garlic, beans, beets, greens and lettuce.

Field Notes.  Ken transplanted fall greens.  Ken starts them , moves up to 2″ soil blocks and then transplants to the garden. This means more time in that garden space for other things and more importantly transplanting a small seedling in a clean bed gives the plant a decided edge over the weeds.

kens-portable-coop-016Ken is also working on a smaller portable coop for the tweens – old enough to be away from their mother hen, but not yet adult and ready to integrate into the main flock.




a-sofrito-002From the Kitchen. I have been thinking up creative ways to preserve the great peppers we have this season.  Earlier I chopped and froze some, I made red pepper jam, and this past weekend I made sofrito – sauteed onions, pepper and garlic that had been pulsed in a food processor to the point where the moisture is gone.   I am told it is great as added flavor to pot roasts and stews.



During the simmer stage before puree

I also made a beet and ripe pepper soup that is good.  Saute 1 c chopped onion, add 2 lb peeled chopped beets and three seeded and chopped ripe bell peppers.  Add 4 c chicken stock  and 1 c water, simmer about an hour to the soft stage, and add some lemon juice, salt and pepper.  Puree in blender or food processor.  We had a cup of chilled soup with our salad as first course today



pig to hog 146‘Til Next Week, Judith and the Gang

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