Week Fifteen CSA
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Just plugging away
It's a good season to be a farmer

Days are good on the farm. We get to be outside all day everyday after all! These last few days have been perfect fall days. We've been enjoying the weather as we harvest winter squash, harvest pumpkins, take down tomato trellising, clean up the irrigation, and plant more cover crop. 


Broccoli sure loves this weather. It thrives in the cool fall. The broccoli doesn't bolt as fast in the fall time, as it does in the heat of the summer. The reason broccoli bolts in the heat is because all of a sudden it gets scared that it will live it's life without reproducing-so as fast as it can, the broccoli grows and produces a flower which turns into seed. This ensures that it's genetics will be in the next generation, the true goal of all plants. There is a much larger window to harvest the fall broccoli, and they have more of a chance to grow large heads. 
Here's a pallet box of winter squash we harvested. You'll see these in your box this week.  They've been growing all season in the field to have their big debut at last! Eating winter squash completes the fall for me.

On the right we have a freshly planted field of rye where the dry beans used to be. We want to be sure that the bare soil gets covered with vegetation before the winter comes to reduce erosion.
This week in your box you'll find:

Acorn squash
Recipe of the week, Colcannon! I'm writing this as I eat Colcannon for breakfast, leftover from dinner last night. These potatoes and cabbage have so much depth of flavor, unlike many you'd find at a generic grocery store.  I imagine Irish peasants eating a lot of potatoes and cabbage, especially in the winter, and I'm sure their's were just as flavorful! Eating like kings and queens. 

This is a fun Irish recipe with potatoes and cabbage. A great marriage of the two, and a great way to utilize your cabbage. 

Wash and cut your potatoes into uniform chunks the size of a golf ball and boil (we're making mashed potatoes here)

Meanwhile, chop your cabbage finely and sautee in a fat of your choice. I like bacon drippings, but oil, butter, etc will work great. As the bottom layer is carmelizing in the bottom of the pan, I like to put a lid on it so the liquid from the cabbage steams the cabbage. Make sure a good portion of the cabbage shreds are carmelized before you take it off the heat.

Drain your potatoes and mash them skins and all (that's where a lot of the nutrients are!) and throw in some butter and salt. Then throw in your cabbage and stir it up!

My favorite way to eat acorn squash is like this:

Take your squash and cut in half, remove the pithy jazz and the seeds. In the cavity, drop in a tsp of butter (or a Tablespoon....), a couple shakes of cinnamon, and a douse of maple syrup (or brown sugar). 

Bake on a cookie sheet, cut side up, at 400 degrees for an hour or so, when the flesh can be pierced with a fork it's done. 
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