Well we braved our first frosts and seemed to have come out alright. Frost means sweeter veggies such as: carrots, turnips, radishes, and dark leafy greens. You would be surprised at how sweet a turnip can be.
Our newest irrigation ditch was dug yesterday. We have a lot of work to do in running the pipes. The new irrigation line will service our newest field on top of the hill. So if next season you don't veggies behind the garden that it because we are going to be using a new field in order to create a better crop rotation. We are growing and putting in more infrastructure every year. It is very exciting.
At market this week we will have:
- potatoes
- carrots
- daikon radish
- mustard greens
- arugula
- spicy mix
- cabbage
- broccoli
- fennel
- pac choi
- radicchio
- peppers
- salad mix
- radishes
- turnips
- beets
- leeks
- kale
- collards
- chard
- garlic
- butternut squash
Fennel baked with Parmesan: for all those whom don't know the wonders of fennel this will expand your world.
http://allrecipes.com/Recipe/
Fritatta: I like to make these with all sorts of combinations. Essentially a fritatta is a quiche without a crust. This week I made a Fennel Eggplant Fritatta.
1 bulb fennel (sliced thin), 1 red onion (chopped), 2 cloves garlic (chopped), 1 tablespoon coconut oil, 1 medium sized eggplant (cubed). Saute all these ingredients until tender (about 10 minutes). Add 5 paste tomatoes (chopped), 1/2 bunch swiss chard (chopped). Saute until greens wilt.
In a roasting pan coated with olive oil place thin slices of zucchini for a crust. Top with saute mixture. With a whisk, beat 6 eggs and 1 cup plain yogurt, season with salt and pepper and pour over contents of roasting pan. Top with raw cheddar cheese and goat cheese. Bake at 375 until solid (about 45 minutes).
Baked Leeks: This recipe comes from a former roommate of mine whom is from Germany.
1# leeks cleaned sliced vertically, green tops removed.
2 tablespoon raw butter
1/2 cup stock
Bake leeks (at 475), with butter and stock until the leeks are soft.
Blend in a food processor until a paste is formed. Spread over crostinis. Enjoy!
There is an upcoming event I think you will all be interested in:
The class is being hosted by a friend and market customer. They will be using our produce. This is a great way to learn eat seasonally and love it.
Fall Favorites Cooking Class
QUICK & HEALTHY MEALS USING SEASONAL FOODS
Savory sweet potatoes, tender winter squash, robust dark leafy greens, hearty and energizing grains...is your mouth watering? If you love fresh, delicious fall foods but have trouble finding the time to prepare homecooked meals, then this class is for you!
Certified health and nutrition coach Ann Murphy leads this fun and informative cooking class on cooking the fresh foods of the season - the quick and easy way! You'll be amazed at how simple it can be to make delectable dinners, soups, and dessert with local fall foods. As a mother of three, Ann has spent years experimenting with recipes to make meals as easy and healthy as possible - not to mention flavorful for a variety of picky palettes! She is a dynamic and motivating teacher with loads of tips onmaking cooking more fun and less stressful, and on the far-reaching benefits of seasonal eating.
CLASS INCLUDES:
- generous sampling of over 5 recipes
- complete packet of recipes and instructions
- tips and resources
FRIDAY, NOVEMBER 5, 6:30-8:30
$50/ PERSON; $85 FOR TWO
REGISTER ONLINE TODAY!
$50/ PERSON; $85 FOR TWO
REGISTER ONLINE TODAY!
This weeks West Reading delivery will be:
- Rhubarb $2.00
- Carrots - red or orange $2.50
- daikon radish $2.00
- Mustard Greens $2.00
- Arugula - bunched $2.00
- Fennel $2.50
- Pac choi $2.00
- Peppers- mixed quart $2.00
- salad mix $4.50
- radishes - french breakfast or purple plum $2.00
- turnips- $2.00
- red beets- $2.50
Thank you,
Erica
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