Greetings from the Garden! This week’s CSA box has salad and braising greens, potatoes, winter tomatoes, sweet potatoes, squash, carrots or beets, onions or leeks, garlic, and herbs
Field Notes. Well, We had an honest blast of cold after last harvest. Ken and I covered greens in both garden and mobile high tunnel,
Ken got a hoopette over the carrots and beets, moved the chickens to winter quarters – the garden. The high temperatures have been nearly freezing or above freezing and so far the frost is not heading down into the ground. If the weather continues like this we will have greens for the next box in December!
With the co
ld weather we have been wrapping up the out door tasks as this unseasonably warm weather could end at any time. Ken never expects to work outside comfortably after Thanksgiving. I tidied up the shed where boxes are stored and turned pottery upside down so it doesn’t fill with water and freeze. The ice expands and the pot contracts and it cracks!
The root cellar is packed, and now I move on to seed inventory and orders – the first catalog has arrived. Early orders mean a better selection of organic seed
From the Kitchen. Ken has been baking “puddings” or crustless pies. He takes cooked culled squash or parsnips and purees them with milk , butter, eggs, cream, and spices. He bakes them in a buttered casserole until a knife inserted comes out clean -usually an hour to an hour and a half at 325 degrees.
I have been working on the fall greens. We had all the tops from the giant kohlrabi, kale, Brussels sprouts or the tops from the Brussels sprout plants. any tatsoi or Tokyo bekana works just as well. Saute onion or leek, add carrot slices, cook in stock, add greens to wilt, and either serve in stock or drain and dress with any thing you would put on a salad – vinaigrette, yogurt or sour cream, – all good.
‘Til December 14th, Judith and the Gang
