Thursday, November 4, 2010
Newsletters, extension weeks 22/23
Red Springs Family Farm
October 28, 2010 week 22
Lettuce Collards Sweet Peppers
Garlic Eggplant Baby Bok Choy
Arugula Mizuna Green Tomatoes
Radishes Parsley Sweet Potatoes
What beautiful sparkling Autumn days! The gardens look better than they have all year. We’re grateful to have made it through, and encourage you to enjoy what we consider the BEST time of the 2010 gardening year.
Levon Augustus arrived with a good loud yell. Our midwife called it a “precipitous” labor, which mostly means he came too fast for her to get here from Hendersonville to catch him. Paul has sharpened his skills as a baby catcher, once again. Levon seems to have approved of the situation and has proven to be a really good baby, sleeping plenty, eating well, and growing from 7 lb 10 oz to 8 lb 3 oz in one short week. Lulah loves to kiss his soft head and is growing skilled at holding his wobbly newborn-ness. She is a proud big sister.
Paul is still hard at work putting the gardens to bed for the season. It’s a relief to have crops in the ground that will just stay for awhile. Still to come this season: broccoli, rose heart radishes, red turnips, more kale kale kale, mustards, and beautiful Chinese cabbage. Looks like we’ll have a harder frost tonight and tomorrow. We can kiss the eggplant and green tomatoes good-bye. Paul and Wilson harvested the peppers in their entirety yesterday, and the harvest was abundant, so we’ll try to keep enough of them fresh to last another week or two. If you know any other people who love greens and aren’t getting enough, please send them our way.
We’ve finally succeeded in growing radishes! To store them, separate radishes from their greens. Store the radishes in a plastic bag in the fridge. Eat the greens within 1-2 days of their harvest. Radish greens are delicious to eat, but they don't 'hang out' for long.
Arugula and Goat Cheese Mashed Potatoes
3 pounds russet potatoes, peeled, quartered 1/4 cup butter
1 1/4 cups whole milk 5 ounces soft fresh goat cheese, crumbled
1 cup packed chopped arugula leaves
Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Return potatoes to pot. Stir over low heat until excess moisture evaporates. Add butter; mash potatoes until smooth. Bring milk to simmer in saucepan. Remove from heat. Add goat cheese; whisk until melted. Add milk mixture to potatoes; whisk until smooth. Stir in arugula. Season with salt and pepper.
1 bunch fresh radishes 2-3 very sweet carrots 2 bunches arugula
salt and pepper to taste E.V. olive oil 2 Tablespoons freshly grated Parmesan
Trim the radishes and slice them thinly. Peel carrots and cut them on the diagonal into very thin slices. Snap off tough stems from the arugula. Gather the arugula into a bunch and cut it crosswise into strips. Arrange the arugula on a platter. Scatter the sliced radishes and carrots over the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil to lightly moisten the vegetables. Sprinkle the Parmesan over the top. Serve with lemon wedges to squeeze over the salad.
Enjoy your veggies ~ best regards Paul, Coree, Lulah and Levon Entwistle
Red Springs Family Farm
November 4, 2010 week 23
Lettuce Broccoli Peppers
Garlic Giant Lettucey Chinese Cabbage
Arugula Mizuna Radishes
Chives Cilantro Butternut
Well, it looks like November is going to begin acting like late Autumn ought to act. We’re anticipating a real freeze this weekend and actually taking precautions to cover the less hardy of the hardy garden.
Enjoy your broccoli – it’s been a long time coming, but there are rewards for those who wait! We’re thrilled to see these beautiful heads emerge from the toil of the desperately long and hot summer. The outer leaves are good to eat as well.
And, this is the season of the Chinese Cabbages that take over the town. Fortunately, these beauties are multi-purpose. The leaves and thick white stems are GREAT mixed with lettuce and other fixings in salad. AND, they make a very nice stir-fry or stew green as well. Here’s a couple nice recipes:
Choi with Gingery Butter
2 medium choi (1/2 or less of your cabbage), sliced crosswise into 1-inch strips
6 tablespoons butter 2 tablespoons soy sauce or tamari
1 tablespoon grated or finely chopped fresh ginger 1 clove garlic, minced or pressed
1 tablespoon finely chopped fresh cilantro salt & freshly ground black pepper
1. Bring a large pot of water to a boil. Add the choi; cook until the choi is tender but still crisp, 2 to 3 minutes. Drain the choi in a colander and immediately run under cold water. Drain well.
2. Melt the butter in a large skillet over medium heat. Add the soy sauce, ginger, garlic, and choi; cook, stirring constantly, until the choi is well coated and heated through.
3. Remove the skillet from heat. Stir in the cilantro. Season with salt and pepper to taste. Serve immediately.
Coleslaw with Cilantro and Chives
(we thought this might be a winner with Chinese cabbage substituted for a head of cabbage)
4 to 6 cups shredded cabbage 1/4 cup minced cilantro
1/4 cup chopped chives 3 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar 2 tablespoons sugar
1 teaspoon salt
1. Toss the cabbage, cilantro, and chives in a large bowl or container; refrigerate, covered, for at least 1 hour or overnight.
2. When ready to serve, mix the oil, vinegar, sugar, and salt in a small bowl until well combined. Pour the dressing over the chilled cabbage mixture. Mix well just before serving.
Other important news: Hidden Springs has more blueberry goodness for us. Blueberry Preserves and Jellies ($5/half pint) and Blueberry Chutney ($6/half pint). Let us know what you would like and Brinna will have it next week.
Thanks for your good veggie eating! We hope to see you soon. Paul, Coree, Lulah, and Levon
“To myself I am only a child playing on the beach, while vast oceans of truth lie undiscovered before me.” (I. Newton)