week 24 newsletter

Red Springs Family Farm
November 11, 2010 week 24

Lettuce Broccoli Peppers Garlic
Baby Bok Choy Misato Rose Radishes Sweet Potatoes
Herb bag: Arugula Mizuna Parsley Dill

Amazing weather! It was 20 degrees first thing in the morning on those two or three really cold days. Now it’s warming up so nice during the day ~ t-shirt weather again, but still frosty cold each night. The garden has barely noticed the change. We have enough food to keep those of you interested going into December, or whenever the weather actually freezes the garden down.

Beautiful blueberry chutney, jams, and jellies are now available from Hidden Springs! Place orders through us and Brinna will deliver at Thursday pick ups. All variety of preserves are in ½ pints, chutney is $6/each, and jams (chunky) and jellies (not chunky) are $5 each.

Also remember Kenny’s Cheese as you do your Christmas shopping. Kenny’s offers some sweet gift packages – look at their website for details: www.kennysfarmhousecheese.com. We would also consider making another cheese order/delivery if you all express enough interest.

Check out the Misato Rose Radishes this week. They are beauties. Here’s the Fedco catalog description: “Fine tasting and good looking, with plenty of spiciness, a rich sweet vegetable undertones and no harsh sharpness.” Again – the greens are edible, and interestingly enough, not as prickly as a lot of radish greens. They would nicely complement your bok choys in a stir fry.

Sweet Potato, Broccoli, and Tomato Stew Serves 4
2 tablespoons olive oil 1 large onion, sliced
4 cloves garlic, thinly sliced 1 28-ounce can stewed tomatoes
2 cups cooked/canned garbanzo beans, drained 1 1/2 cups chicken or vegetable stock or water
3 medium sweet potatoes (about 1 pound), cubed 1 medium head broccoli, cut into large chunks
Salt & freshly ground black pepper

1. Heat the oil in a soup pot over medium heat. Add the onion; cook until soft, about 5 minutes. Stir in the garlic and cook for 1 more minute.
2. Add the tomatoes, garbanzo beans, stock, and sweet potatoes. Simmer, partially covered, for 15 minutes. Add the broccoli, cover, and simmer until the sweet potatoes and broccoli are tender, about 5 minutes. Season with salt and pepper to taste.

Next week, we anticipate MORE broccoli, more salad greens, some beautiful kale and mustards, cilantro, maybe celery, and another sweet selection from the storage crops. This really is the final pepper delivery – and we mean it this time! We’re on the fence about making a delivery sometime the week of Thanksgiving. If you have a preference, let us know. We’re so grateful to have this abundance now. Thank you for enjoying it with us.

Your gardeners, Paul, Coree, Lulah and Levon

(Farm Humor) An old farmer wins the lottery. A reporter interviews him about his new-found fortune, asking “Well, sir, what do you intend to do with your millions?” The farmer replies, “ I reckon I’ll just keep farming until it’s all gone!”