Week 11

Delicata squash clipped and curing in the field

While the days our getting shorter, our to-do list at the farm is still a healthy length each week! Some summer crops like zucchini are winding down but fall crops such as winter squash and leeks are ready for harvest. Evidence of the changing season will be in the greenhouse this week, peek in and you will see acorn, spaghetti, and delicata squash starting to pile up!  We grow 8 different types of squash, the spaghetti squash is ready first and will be in the CSA and Farm store this week. Some of the other winter squash varieties need time to cure so we leave them in rows in the field or in the greenhouse from 2-4 weeks. The curing process after harvest changes some of the starches in the squash to sugar, resulting in the sweet, creamy squash we all will enjoy in late September and October! We will begin to distribute the squash as they are ready throughout the remaining weeks of the season.

Another sure sign of fall approaching is our cover crop order arriving this week. A quick look out to the fields and you can see the large areas of open ground we have been preparing for next season. We have plowed and disked over 4 acres where we will seed cover crop as soon as possible. Some areas will be planted in oats and peas, while others will be covered by triticale and Austrian winter peas. Both of these plantings will fix nitrogen in the soil, cover the ground to prevent erosion, and add organic matter to our sandy soils. The fields of cover crop will be plowed again in the spring and before you know it will be producing our 2015 veggies!

In the CSA:
Sweet Peppers!
  • Spaghetti Squash- These squash are named for their resemblance to pasta, and that is how we like to eat them! To prepare, cut in half, remove seeds from the center, and bake. Once soft enough to pierce with a fork, take out and let cool and then use a fork to remove the “spaghetti” from the center of the squash. Top with fresh tomatoes, olive oil, and parmesan cheese and you have a light meal ready to go!
  • King Richard Leeks- The first leeks of the season are a smaller variety called King Richard, we often sautee them like you would onions.  Use from the bottom of the white stem up into the greens, stop when you reach the tougher green leaves at the top. The tops can be saved for making soup stocks!
  • Swiss Chard
  • Yellow and Red Watermelon
  • Green peppers
  • Sweet yellow, orange, and red peppers- We will have yellow and orange bell peppers as well as Italian varieties Oranos (orange) and Carmen (red). Yum! 
  • Chioggia and Red Ace Beets
  • Slicing Tomatoes
  • Red Potatoes
  • Eggplant
  • Summer Squash and Zucchini- Slowing down but we will still have a limited amount available for the next couple of weeks. 
  • Lettuce 
  • Escarole
  • Kale- Curly and Toscano
  • Nelson Carrots
  • Arugula
  • Cucumbers- pickling and slicers

CSA pick-your-own:

  • Husk Cherries
  • Tomatillos
  • Cherry Tomatoes - The last of the cherry tomatoes for the season. 
  • Hot Peppers - Jalapeno, Serrano, Capperino, Cayenne, Thai Hot 
  • Sunflowers
  • Dill and Cilantro 
  • Oregano- Right by the farm stand in a raised bed with the thyme.
  • Thyme
In the store:

In the store this week we will have most of the items that are available in the CSA. In addition, we will have snap beans, and continue to carry corn from Verrill Farm. We may have some Happy Rich Baby broccoli in the farm stand on Thursday.

Recipe: Escarole and Beans

October 5, 2005 from the newyorktimes.com dining and wine archives

Time: 30 minutes

1/3 cup extra virgin olive oil

1 tablespoon sliced garlic

4 anchovy fillets, or to taste, optional

1 fresh or dried chili, stemmed, seeded and minced, or 1 teaspoon dried red chili flakes, or to taste

1 pound escarole or other bitter green, trimmed, washed and dried

1 cup cooked white beans

3 cups chicken stock or water

Salt and pepper to taste.

1. Put half the oil in a large, deep skillet or casserole and turn heat to medium. Put half the garlic in oil, with anchovies and chilies. Stir occasionally until garlic begins to color. Add escarole and stir; add beans and stock or water and adjust heat so mixture simmers steadily. Cover.

2. Cook about 15 minutes, or until escarole is tender. Stir in rest of garlic and cook another minute, then taste and adjust seasoning, drizzle with reserved olive oil, and serve.

Yield: 4 servings.

Escarole and Beans with Meat As above except omit anchovies and begin by browning ¼ pound bacon, ½ pound crumbled sausage or 1/8 pound prosciutto in 2 tablespoons olive oil.

Escarole and Beans with Crouton and Parmesan While soup is cooking, toast 8 1-inch thick slices of French or Italian bread (it can be quite stale). Put in bottom of bowls and sprinkle with freshly grated Parmesan to taste. Or you can add about 1 cup cooked rice or small noodles to soup when it is nearly done.

Escarole and Beans with Vegetables When you add stock or water, add 1 chopped tomato (or a couple of chopped canned tomatoes), ½ cup finely chopped carrot (remember: it must cook quickly), and ½ cup finely chopped celery.