We harvested all the sweet potatoes from the field last week ahead of the cooler weather forecast. Digging up sweet potatoes is a multi-step (and multi-day!) process. Step one is to mow the sweet potato vines. This has become much, much easier since we purchased a flail mower (which can more effectively chop up the tangled vines) through a grant from the MA Department of Ag Resources last year. After mowing, we roll up the landscape fabric that we tacked down in the pathways at the beginning of the season to keep weeds down. Once that landscape fabric is gone, then we can run our tractor-mounted potato digger through the beds. The digger lifts not only the sweet potatoes up out of the ground, but also the black plastic mulch and drip irrigation (an added bonus because pulling those up by hand can sometimes be challenging!).
Once the digger has loosened those sweet potatoes up out of the ground then we gather them into a bulk crate to bring in to our greenhouse. Much like winter squash, onions and garlic, we harvest the sweet potatoes all at once and then leave them to cure for a period of time. The curing process not only makes crops able to store longer, but in the case of sweet potatoes and squash, it also makes them taste sweeter. The length of time and conditions needed for curing varies by crop. For sweet potatoes, humidity and heat for about a week generally do the trick, so the greenhouse is the perfect spot.
Overall, it was a good harvest, in spite of the voles taking their cut! We were very pleased that the fence we put up at the beginning of the season kept the deer out, as sweet potato vines are one of their favorite meals alongside lettuce and the foliage from strawberries and green beans. Having in-tact greenery ensured that we had some very healthy plants, leading to some burly sweet potatoes!
In the CSA this week:
Spinach
Acorn squash
Broccoli
Rainbow Carrots - Bunches of mixed colors (orange, purple, red and yellow)
Yellow onions - These are cured (unlike the fresh onions we had in the summer) and should be stored in a cool and dry place
Scallions
Fennel
Potatoes - Pinto Gold and Gold varieties from MX Morningstar in Hudson, NY. Certified Organic.
Green and purple peppers
Colored peppers - Sweet from the high tunnel.
Cabbage - Savoy
Curly Kale
Bok choi
Salad turnips - These sweet and tender mini turnips can be eaten raw or cooked!
Arugula
Mustard greens
Salanova lettuce mix
CSA Pick-Your-Own:
Herbs: Parsley, sage, mint, thyme, chives
Frost looks possible Tuesday night, but if the plants survive we may also have hot peppers.
In the farm store:
Farm store hours are Tuesday-Friday 11am-6pm and Saturday 9am-3pm. Our farm store will be open regular hours until October 31st. In addition to most of the items listed in the CSA above, we will have:
Winter squash: Kabocha, Spaghetti, Delicata, pie pumpkins
Garlic
Heirloom and slicing tomatoes
Potatoes - In addition to Pinto Gold and Gold, we’ll also have a limited amount of Purple Majesty (a variety that is purple all the way through). From MX Morningstar Farm in Hudson, NY. Certified Organic.
Beets
Lettuce
Cherry tomatoes - Sakura variety from our high tunnel. Limited availability.
Flowers - Dahlia bunches with eucalyptus. We’ll see how the dahlias do in the cold temps, but we’ll have a good supply Tuesday and probably Wednesday!
New this week! Fresh Organic Cranberries - From Fresh Meadows Farm in Carver, MA. Certified Organic.
Mushrooms - Seasonal Medley Mushrooms and Shiitake. From Mycoterra Farm in Deerfield, MA. Certified organic.
Pears - From Ed at Long Run produce in Boxborough, MA. Certified Organic.
Apples - Cortland and Macintosh. From Carver Hill in Stow, MA. Not organic.
Baer’s Best Beans - Black Turtle, Italian Cranberry, and Cannellini are Certified Organic. Bumblebee and Black Coco are not organic. Grown by Charley Baer in South Berwick, ME.
Raspberry Vinegar Infusion and Raspberry Jam -Silferleaf Farm in Concord, MA. Certified Organic.
PYO Flower Field
Frost is possible Tuesday night, so if that is the case then the PYO field will be closed for the season.
Vegetarian Stuffed Acorn Squash
from Cookie + Kate
Ingredients
2 medium acorn squash
2 tablespoons extra-virgin olive oil, divided
½ teaspoon fine sea salt, divided
½ cup quinoa, rinsed
1 cup water
¼ cup dried cranberries
¼ cup raw pepitas (hulled pumpkin seeds)
¼ cup chopped green onion
¼ cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish
1 clove garlic, pressed or minced
1 tablespoon lemon juice
¾ cup grated Parmesan cheese
½ cup crumbled goat cheese or feta
Instructions
Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with ¼ teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.
Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.
In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are turning golden on the edges and making little popping noises, about 4 to 5 minutes. Set aside.
Pour the fluffed quinoa mixture into a medium mixing bowl. Add the toasted pepitas, chopped green onion, parsley, garlic, lemon juice, the remaining ¼ teaspoon salt, and the remaining 1 tablespoon olive oil. Stir until the ingredients are evenly distributed. Taste and add additional salt, if necessary.
If the mixture is very hot, let it cool for a few minutes before adding the Parmesan cheese and goat cheese. Gently stir the mixture to combine.
Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes, until the cheesy quinoa is turning golden on top.
Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley, and serve warm.
Corn Grits With Charred Peppers and Broccoli
by Ali Slagle, from NY Times Cooking
Ingredients
2 bell peppers, seeds removed and cut into 1-inch strips
1 head broccoli, cut through the stem into thin, long spears
3 tablespoons olive oil, plus more for greasing
Salt and black pepper
2½ cups whole milk
1 cup quick-cooking grits
1 cup fresh or frozen, unthawed corn kernels
½ lemon, seeds removed
1 cup (4 ounces) grated sharp Cheddar
1 garlic clove, finely chopped or grated
Preparation
Prepare a charcoal or gas grill for two-zone cooking over medium-high heat. (For a charcoal grill, pour the coals on one side. For a gas grill, leave one burner off.)
In a large bowl, toss the peppers, broccoli and oil until coated. Season with salt and pepper. Into a medium, oven-safe saucepan, pour the milk, 2½ cups of water and a big pinch of salt. On the stovetop, bring the milk mixture to a simmer over medium-high, then gradually stir in the grits and corn. (You can do this over the grill’s flame; it will just take longer.) Bring the saucepan, vegetables, lemon, spoon, tongs and potholders to the grill. (A sheet pan makes a sturdy tray.)
Transfer the saucepan to the unheated part of the grill. Stir occasionally while the vegetables cook. Grill the peppers and broccoli over the flame (direct heat), turning occasionally, until the peppers are soft and wrinkled and the broccoli is crisp-tender, 8 to 12 minutes. If using a gas grill, cover the grill. As they finish, return them to the bowl. Grill the cut side of the lemon until charred, 1 to 3 minutes. Head back inside with the grits, vegetables and lemon.
Stir the Cheddar into the grits. Season to taste with salt and pepper. If the grits are thick, thin with water until desired consistency. Add the garlic to the peppers and broccoli and squeeze the lemon over top. Toss to coat, then season to taste with salt and pepper. Serve the grits topped with the vegetables.
Tip: A cast-iron, carbon steel or other oven-safe pot can withstand the grill’s heat; if you’re using a light-colored vessel, like stainless steel, wrap the bottom with foil to avoid smoke stains.