The big event of last week was the freeze on Thursday night, and the big excitement/surprise was that overhead irrigating the flowers overnight mostly worked. When we checked on the flowers at sunrise and saw them all perfectly encased in ice, the first thought was “oh well, it didn’t work, but it looks really cool.” We saw people pulling over on their way to work to snap some pictures, and we were feeling a little sheepish about what at first seemed like a very public and spectacular failure. However, hours later we noticed from a distance that the flower field looked awfully colorful for having just been showered with an ice storm (After a hard frost, cold sensitive crops like flowers, peppers and tomatoes turn brown after they thaw out). On closer inspection we saw that most of the plants were still alive! The weight of the ice did cause taller stems to collapse and sometimes snap, and on some plants you could see that the side that hadn’t been directly hit by the sprinkler water had turned brown. Overall though, it felt like we had snatched a victory from the jaws of defeat. Of course we are still on the trajectory of colder and colder nights, so this will be a short-lived win, but we are happy to extend the flower season a little longer, especially for the dahlias that have such a short production window!
The overnight temperatures on Thursday were low enough and sustained enough that all of the peppers, tomatoes, husk cherries, tomatillos and basil out in the field didn’t survive. Even the tomatoes and peppers in our high tunnels didn’t escape unscathed. The plants are alive, but the tops of them got nipped, and some of the plants on the outside edges didn’t make it. Fortunately, we have a really diverse selection of veggies that are perfect for making warm and cozy meals to go with the changing season!
In the CSA this week:
Broccoli
Colored pepper
Yellow potatoes - from Atlas Farm in Deerfield, MA. Certified Organic.
Rainbow carrots - Always a hit, these rainbow bunches include purple, pink and yellow mixed in with some traditional orange ones.
Pie pumpkin - They may look like Halloween decorations, but unlike jack-o-lanterns, they are intended for eating. Not only can you make pumpkin pie with them, but you can also make things like pumpkin soup and pumpkin muffins!
Leeks
Fennel
Green and purple peppers
Cabbage - Tendersweet variety. The name says it all!
Bok Choi - Full-sized heads.
Mini Daikon - Red, purple and white varieties.
Kale - Curly green
Salad turnips
Lettuce
Escarole - This bitter green is excellent in soups and stew like the classic white bean and escarole soup. It can also be sauteed with garlic and olive oil as a side dish.
Arugula
CSA Pick-Your-Own:
The cold overnight temperatures last Thursday/Friday has led to the end of all of our cold sensitive crops like cherry tomatoes, hot peppers, husk cherries and basil.
Herbs: parsley, cilantro, sage, thyme, mint and chives.
In the farm store:
Farm store hours are Tuesday-Friday 11am-6pm and Saturday 9am-3pm. Our farm store will be open until October 25th! This week in the farm store we plan to have:
The following items that are also in the CSA: broccoli, rainbow carrots, potatoes from Atlas Farm, pie pumpkins, escarole, leeks, bok choi, cabbage, mini daikon, fennel, salad turnips, green and purple peppers, lettuce, arugula, kale, herbs.
Tomatoes - From the high tunnel (all of our field tomato plants perished in the freeze last week).
Garlic
Salanova lettuce mix
Acorn squash
Dahlias
Cranberries from Fresh Meadows Farm in Carver, MA. Certified Organic.
Beets from Atlas Farm in Deerfield, MA. Certified Organic.
Apples - From Carver Hill in Stow, MA (not organic). Macoun and Cortland varieties. Not organic.
Mushrooms from Fat Moon Farm - Certified Organic.
Raspberry Jam and Raspberry Vinegar Infusion - Both from Silferleaf. Certified Organic.
Applesauce from Long Run Produce in Boxborough, MA. Certified Organic.
Baer’s Best Beans: 1 pound bags. Grown in South Berwick, Maine. Certified Organic varieties available include: Black Turtle, Italian Cranberry and Light Red Kidney. Not organic: marfax. We will have more varieties soon when Charley Baer is able to make our fall delivery!
Sheet Pan Chow Mein
Adapted by Deb Perelman of Smitten Kitchen from Hetty McKinnon's To Asia, With Love
Note from the author: Below are the vegetables I used, but feel free to use what you have for all or some. Chinese broccoli or other greens would be great here, or shredded cabbage. Thinly sliced mushrooms, too. Dried (or fresh) thin egg noodles will crisp up best for chow mein, but if you’re okay with it being less crisp, use whatever noodles you have on hand, including rice noodles, if wheat is an issue.
Ingredients:
1 bell pepper (any color), finely sliced
1 carrot, peeled and finely sliced diagonally
1 head of broccoli, cut into florets, or bundle of broccolini, cut into 1- to 2-inch segments
Kosher salt
Olive oil or a neutral oil
A 250-gram or 8.8-ounce package dried thin egg noodles
1 small can baby corn, drained
6 ounces asparagus, sugar snaps, or snow peas, trimmed and cut into 1- to 2-inch segments
1 medium shallot or 3 scallions, thinly sliced
2 tablespoons toasted sesame seeds, to finish
1 tablespoon toasted sesame oil
Soy seasoning:
1 tablespoon toasted sesame oil
3 tablespoons soy sauce, tamari, or coconut aminos
1 tablespoon vegetarian stir-fry sauce, such as vegetarian oyster or hoisin sauce (optional)
1/4 teaspoon ground white pepper
1 small clove garlic, grated or minced
Preparation:
Heat oven to 425°F. On a large baking sheet, toss the pepper, carrot, and broccoli with a splash of olive oil and season with salt. Roast for 10 minutes, until the vegetables start to soften.
Meanwhile, make the noodles: Bring a large saucepan of salted water to the boil. Add the egg noodles, and cook according to the packet instructions, or al dente, about four to five minutes. Drain and cool under cold running water. Drain well again and pat dry with a clean tea towel.
Combine the soy seasoning ingredients in a small bowl.
Remove the baking sheet and push the vegetables to the side. Add the noodles, corn and asparagus. Drizzle the noodles with sesame oil, season with more salt and toss well to coat. Return the tray to the oven and bake for another 15 to 18 minutes, until the noodles are crispy on the top and bottom. We are looking for a combination of crispy and non-crispy noodles.
Remove the tray from the oven, drizzle over the soy seasoning and toss well. Scatter over the shallot and sesame seeds and serve.
Cabbage, Potato and Leek Soup
By Melissa Clark, from NY Times Cooking
Ingredients
6 tablespoons unsalted butter
3 medium leeks, white and light green parts, thinly sliced
8 cups shredded cabbage
2 garlic cloves, finely chopped
2 potatoes, peeled and diced
2 cups chicken or vegetable stock
2½ teaspoons kosher salt
2 thyme branches
½ teaspoon black pepper
Grated Parmigiano-Reggiano, to serve
Preparation
Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.
Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.
Spicy Roasted Daikon “French Fry” Recipe
Ingredients
3½ tablespoons grapeseed oil
1½ teaspoons chili paste
1 teaspoon low sodium Tamari or soy sauce
½ teaspoon ginger pulp, freshly grated
½ teaspoon granulated sugar
½ teaspoon Kosher salt (use half the amount if you're using table salt)
5 cups (about 1 ¾-pounds) Daikon radish, peeled & sliced (see instruction no. 2)
Instructions
Preheat the oven to 475°F, and adjust a rack to the center.
Make the seasoning. In a small bowl, combine the oil, chili paste, Tamari or soy sauce, ginger, sugar and salt.
Prep Daikon. Cut the Daikon into sections approximately 3-inches long, then cut about ¼-inch slices off the side of each one, to make a base. Stand the sections on their bases, and cut them, vertically into slices about ¼-inch thick. Stand these slices on top of each other, and then cut them into sticks about ¼-inch thick. Add all of the Daikon slices to a baking sheet and set aside.
Assemble. Drizzle this over the Daikon slices and then use your hands to toss them until they're all evenly coated and in a single layer.
Roast. Place the baking sheet in the preheated 475°F oven and roast until they are golden brown on all sides, about 30 minutes. (You should gently toss/flip them about halfway through the cooking time.)
Drain, cool and serve. Add a double layer of paper towels to another baking sheet, and when the fries are done, add them on top of the towels to drain and cool.