October 2011- This is the last blog post from Miriam. We will have to let her go early this year due to the loss of crops at the end of this season. She has been an amazing help. We gratefully send her to Philly to grow veggies for a new neighborhood. Best wishes.
Even with all the wet days recently, it has only just become cool enough to feel like autumn. The shorter days and the cooler weather means that the farm is slowing down. For us, we're starting later in the morning, following the sunrise. For the crops, the tomatoes and the basil have given up. Some things are holding on but won't last beyond a frost, the eggplant and peppers. Some things are strong, the fall greens like collards and komatsuna and the beloved spicy mustard greens. Some crops, like broccoli, get sweeter after a frost. The texture of the farm has changed and the focus of the work has become cleaning up and preparing for the winter and the next season.
Personally, I love the cooler weather. I wear my layers to keep warm and can retire my sun hat. By this time in the season, I have become tired of my work clothes, the heavy pants, the heavy boots. My body, too, is slowing down, readying itself for hibernation. Waking up to cool morning air while cozy in a warm bed is one of my favorite feelings. Unfortunately, it makes it awfully hard to actually get up and get going. This is the season for morning tea and oatmeal, hearty and warm. This is the season for hot apple cider and spicy pumpkin bread. This is the time to sit back and reflect upon the current season and to make plans for the next.
One of my favorite cool-weather recipes:
Senegalese Beef stew with peanut butter (Maffe aux legumes arachid)
(adapted from The African Cookbook by Bea Sandler)
1 medium onion, chopped
½ cup oil
2 lbs stew beef (or lamb), cut into 1-inch cubes
6 oz (1 can) tomato paste
18 oz (3 cans worth) water or beef broth
½ tsp crushed red pepper
1 tbsp course black pepper
1 tbsp salt
½ tsp thyme
1 small cabbage, cut into wedges (or 1 bunch collard greens, chopped)
4 medium potatoes, cut into cubes
2 carrots, sliced (or four hakurei turnips, cubed with greens)
1 butternut squash, cut into cubes (you don't need to skin the squash unless you want a smoother texture, but do clean out the seeds and gunk)
1 cup peanut butter
- In a 1-gallon Dutch oven or heavy kettle, saute the onions in the oil until soft but not brown
- Add the meat and saute until the meat turns color but doesn't brown
- Add the tomato paste, water (or broth), and spices. Cover tightly and simmer over low heat for 1 hour or until meat is nearly done.
- Add the vegetables and simmer for 30 minutes or until the vegetables are tender.
- Place the peanut butter in a small bowl and pour in some of the liquid from the pot. Mix until smooth and pour the mixture back into the pot. Cook for 5 more minutes.
- Serve over rice in a large bowl.
This recipe makes a lot of food. I've adjusted the vegetable portions down from the original recipe (it called for eight sweet potatoes!) but you can use as much or as little as you like, so long as it will fit in the pot.
This week's harvest;
Full share: (you may receive any of these items)
- White potatoes 2 lb
- Lettuce- 2-3 heads
- salad mix 1/2 lb
- Beets 1.5 lb
- Carrots 1.5 lb
- Mixed colors and shapes of sweet peppers 1.5 lb
- Eggplant (small purple, green, large purple or orange) 1.5 lb
- You may receive 2 orders of greens - 3/4 lb of komatsuna or kale or collard greens or mustard greens mix or baby pac choi
- Winter Squash- Butternut. 1 fruit.
- Cabbage 1 head - this could be green, savoy or nappa (Chinese)
- leek 1#
- Daikon or Watermelon Radishes 1 lb - very few watermelon radishes
- Broccoli - 1 lb - probably can't fulfill double orders
- Baby turnips 1.5 lb
- Sweet Potatoes - 2 lb - we are buying in these potatoes from a local organic farm. Only one order per share.
Half Share:
- Any 4 of the above full share items.
Optional Items: (these count as an item in your share) Some of these items are in limited quantities so can be ordered on a first come first serve basis.
- Fresh cut flower bouquets
Extra Items: (these do not count as an item) - Please let me know the quantity you would like.
- Hot peppers - 6 peppers – we have tons so order more.
- Tomatoes- cherry 1/2 lb - limited quantities
- Beets 1.5 lb
- Aji Dulce Peppers- ½ lb. These are also known as Caribbean Seasoning Peppers. They look; taste and smell like a hot pepper but have no heat. They are excellent for seasoning.
- Italian Parsley- 1/8 lb
- Mint 1/8 lb
- Sage 1/8 lb
Thank you and have a great week,
Erica
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