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Week fourteen newsletter
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First frost could be soon...

I know we've had some warm (really warm) weather lately, but we know that we can't be fooled. Around this time of year frost can swoop down in the dead of night and take all the tender plants with them. I was visiting a friends farm this week in Delano, MN, and they've already experienced a frost! The Farmers Almanac and other similar sources tell us that there is a 50% chance that we'll have our first light frost by Sept. 27. That is not too far from now. We've experienced frost ourselves as early as September 9th. It only takes a few hours at that temperature to kill the plant, it doesn't matter if theres plenty of warmth and sunshine afterwards, either. Once the photosynthesizing solar panels are dead...

Thankfully the 10-day for case doesn't show any imminent frost, so we'll be happy with that. But we start watching closely, and when we do see any temperatures for cased around 38 degrees, we'll cover our frost tolerant plants with floating row cover, a thin fabric that gives us a few more degrees of insulation.

 

I cannot believe these peppers, we've had a bumper crop of them this year. The pepper plants are still kicking out awesome red peppers like we've never seen. Last year the peppers were the main corse for the lovely rodents of the farm, and many that we found had nibbles taken out of the bottom. This year they have spared us (instead, the deer and turkeys took the sweet potatoes and melons...there's always something). It's fun to reflect on how the seasons can be so different. The growing conditions were perfect for peppers this year!

Salad mix and arugula have been growing well this fall, too. Here's a picture of Dan harvesting arugula.
This is Bill's last CSA harvest at Seeds Farm. Bill has been a wonderful part of the Seeds Farm Crew and we will miss him! 
Despite the warm weather, I made this soup this week and had it for breakfast, lunch, and dinner for three days, and I still wanted more, it was that good!

One bunch of Swiss chard chopped
14oz or 16 oz of sausage whatever you like
(Chorizo or Polska kielbasa) cut into 1/4"
One can 15 oz cannelloni white kidney beans-can be made without
One large leek or two small -chopped
Salt pepper to taste
2table sp. of olive oil
6cups of broth (chicken)
4cloves of garlic minced

In a large pan add olive oil and 
sausage cook till it is slightly brown
add the leek cook for about 3--4 minutes the add the garlic cook for one Minute, add the chard cook for about four minutes add the broth salt and pepper cook for five to ten minutes.

Enjoy!!!!!!!!!
I also am giving out extra jalapeños, just in case you'd like to make some hot sauce. I have grown up in Minnesota my whole life and have NEVER enjoyed hot sauce. Why would you mask the fast of a delicious dish with something that will make your mouth turn on fire? It makes no sense.

But then I had an abundance of jalapeños and didn't want to waste them. And I like to ferment foods. So I made fermented hot sauce and have almost gone through an entire quart by myself.

***Wear gloves or else the seeds will burn you!
Puree the jalapeños sans seeds/stems with 1 head garlic and 1 tsp salt. Only add enough water so the solids will puree in your blender. Place in a mason jar on the kitchen counter for one week. If a mold develops on top, that's just fine! Skim it off. After a week, it's fermented and delicious. Put it in the fridge and it will keep until it's gone or 6 months, whatever comes sooner.

 
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