Week sixteen newsletter
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Yes, that is the frost

It took us by surprise early Wednesday morning. We've started watching the weather report very carefully. When we see 35 degrees, we start covering our frost sensitive plants. That is because as the temperature approaches the freezing temperature of water, the water in the cells of the leaves freezes. And if you've ever frozen a water bottle filled with water and the cap screwed on tightly, you've noticed that ice takes up more volume than water. The water in the cells freeze, bursting open the cell wall, causing the cell to die. It's a huge threshold in farming, a game changer, a passage of time-it's a big deal! This week, the ten day forecast showed overnight low temperatures around 38, so we did not cover our frost sensitive plants. But as I drove out the farm Wednesday morning, I saw frosted grass in the low ditches! Sure enough, when I got to the farm, we had our first frost of the season. It's humbling, to say the least, when a force greater than you takes control of the plants you work so hard to tend to, to care for.

All that said, we didn't loose any plants! Don't ask me how, I've never experienced a frost that doesn't take out cucumbers, summer squash, peppers, eggplant, tomatoes, basil, and beans. But somehow they were spared. Perhaps the earth was so warm it buffered the temperature under the canopy. Perhaps it was only for a fleeting second. Either way, we're lucky!

Enough of the sappy story of frost. In many ways, we celebrate it at the farm! The frost sweetens many vegetables, like carrots. As the temperature drops, the plant, not wanting to die, pumps sugar into the cells of the leaves and root to lower the freezing temperature of water. Just like you put salt on the icy roads in the winter. It can be 10 degrees out and in the sun, the salted roads will be slushy, not frozen. The result? The plant survives and we have even more delicious vegetables! The carrots you see in the share this week will be sweeter, but given time, and deeper frosts, will sweeten up even more. 

We were lucky not to have been affected by this surprise frost much. All it takes to ruin acres of vegetable plants is a few hours at 32 degrees. It's happened to us as early as September 14th. That devastating frost took out an acre of tomatoes, peppers, and basil. Of course the next frost we had wasn't until October 11th that year, and we had great growing conditions between. But the dead plants didn't care...

In other news, we have completed the winter squash harvest. It's a long process to take all the fruit out of the fields, so we tackle it variety by variety. The last variety to mature has been butternut. It was a nice day Wednesday to be out there picking up squash! I couldn't have been happier harvesting that squash! First Margaret cut the stems and made piles of squash. Then we came through with our tractor and a pallet box to store them in. We'll cure them for optimum storage, and you'll see them in your shares soon.
This week we also said goodbye to another batch of pigs. When I dropped off the second batch at the butcher, I was able to see the meat from the first batch, and this years pork looks outstanding.

There are still a few hogs left, please e-mail me at asap to reserve yours! Please feel free to share this with friends, neighbors, and family. We have until Sunday to fill orders.
The event above is a wonderfully fun craft fair. This will be our second year that we are there with our produce. I highly encourage you to check it out if you're free! If so, come say hi at our booth!
Serves: serves 4PREP TIME
10 mins
35 mins
45 mins
  • 1 bunch daikon radishes (3 daikons), scrubbed and sliced into ¼-inch rounds
  • 4 carrots, peeled and cut into ¼-inch rounds
  • 1 red bell pepper, thinly sliced
  • 1 shallot, thinly sliced
  • 2 tbsp extra virgin olive oil
  • Salt and pepper, to taste
  • ¼ cup balsamic vinegar
  1. Preheat the oven to 400 degrees. Combine the daikon, carrots, red peppers, shallot and olive oil on a nonstick baking sheet. Season well with salt and pepper. Roast for 25-30 minutes, stirring once or twice until tender.
  2. Drizzle the veggies with balsamic vinegar and return to the oven. Roast for an additional 5 minutes. Toss well and then transfer to a serving bowl.
  3. Enjoy!
For the crust:
  • 1¼ cup all purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold, cut into cubes
  • ¼ cup buttermilk, cold
For the filling:
  • 1 tablespoon olive oil
  • 3 chicken thighs, chopped into ½ inch pieces
  • 2 white onions, chopped
  • 2 large carrots, chopped
  • 4 garlic cloves, chopped
  • 1 small bunch kale, center ribs removed, greens chopped
  • ½ teaspoon Kosher salt
  • ¼ cup all purpose flour
  • 1 tablespoon fresh thyme, chopped
  • 3 cups chicken broth
  • 1 small to medium acorn squash, seeds removed, cut into ½ inch pieces, rind and all
  • 1 large egg, whisked
To make the crust:
  1. In a medium sized bowl, whisk together flour and salt. Add in butter cubes and, using your hands, work the butter into the flour until small, pea-sized clumps form. Pour in buttermilk and sprinkle in thyme. Work liquid into flour until a shaggy dough forms. Knead slightly, form into a disc and cover with plastic wrap. Refrigerate while you make the filling. Dough can be made one day ahead of time.
To make the filling:
  1. Preheat oven to 400F.
  2. Heat olive oil in a 10 inch cast iron pan over medium-high heat. Add in chicken pieces and cook until they start to brown, stirring occasionally. Transfer chicken to plate and set aside.
  3. Add onions to pan and cook until they begin to brown, about 4 minutes. Add in carrots and cook until they soften, about 10 minutes. Stir in garlic and kale and cook until kale starts to wilt, about 2 minutes. Season with salt.
  4. Reduce heat to low and sprinkle flour and rosemary on top of vegetables. Stir constantly for about 2 minutes, until flour is well integrated. Add broth and squash, bring to a boil, reduce heat, and simmer for about 10 minutes, until squash has softened.
  5. Return chicken to pan, stir, and season filling with salt to taste. Turn off heat.
To assemble and bake:
  1. On a lightly floured surface, roll out dough to a 13 inch round. Gently drape dough on top of cast iron pan, tucking the sides in and crimping them with a fork. Cut four 1 inch slits in the center of the dough to vent, then brush with egg wash.
  2. Bake pot pie for 20-25 minutes, until crust is golden brown. Let cool for 10-15 minutes before serving.

OCTOBER 10TH 4:30 (earlier start as the sun goes down so darn early!)


Please bring your own blanket, eating utensils, a dish to share, and a beverage if you wish.

Feel free to bring a friend or two, or your family, or your neighbor, but please leave the dog at home.
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