Fall share #2

Halfway through the Fall Share and you are still getting plenty of summer vegetables! Oh, the wonders of season extension. This week we are encouraging you to take the abundance of tomatoes and peppers and make a sauce for later use in winter. Right now we are riding a wave of extra storage time, so stock up, little ants! You don’t want to be like that grasshopper!

Your Share This Week

Three Slicer Tomatoes help with the recipe. Large shares also get a purple Cherokee heirloom for extra flavor and variety.

The small tomato variety-grab still includes mini romas, pink bumblebee plums, yellow pear, and sun gold cherry, black cherry, and five star grape. Select twenty of these for your sauce.

Peppers let you choose the type of kick you add to your sauce. We are letting you pick four this week.

This week you get a choice between endive or radicchio for your green.

Large shares can mix theirs with a nice green head lettuce.

I don’t know about you guys, but I think the aforementioned greens really really want to be mixed with these gold and ruby beets. I suggest peeling and roasting the roots, chopping them up, and either mixing them in with your greens warm with chevre (so it gets all melty and like its own salad dressing, mmmmm) or cold and adding some oil and honey.

Your fall favorite/winter storage item this week is a choice between red curi or hubbard squash.

Garlic is also needed for the recipe.

They are great roasted, baked, boiled, fried, or sautéed AND they have the fun of looking like body parts: fingerling potatoes!

Everyone gets some basil to use in the recipe, and another flower while they last.

News from the Farm

This morning we are putting the plastic cover on our greenhouse. This is quite a big step for our farm – we can now start all of our seeds in a big, well-lit space. Over the past few years we have started all of our seeds under grow lights in a small space in our barn. Last fall we bought and dismantled a greenhouse in Council Bluffs to be rebuilt on our farm. The structure was 80 feet long. Amber and Jeremy bought one half and Larry and I bought the other. Hopefully next spring we will be putting their hoophouse together. A greenhouse, as many of you know, is a heated building. The hoophouse is unheated and seeds are usually planted in the ground.

I hope you get a chance to make the recipe that Ambe has provided for you. We have made this, put it in bags and stored it our freezer for future use. It is the best pizza sauce or the starter for a basic spaghetti sauce.

We had a much needed soaker rain yesterday. I got the garlic planted and we got rye seed on some of our bare ground. This is called a cover crop and helps with erosion over the winter. We are not always lucky to have a good rain follow our seeding efforts.    Until Next Week………….

By | 2016-10-14T08:15:09+00:00 February 16th, 2016|Posts|0 Comments