Kretschmann Farm Nov. 7, 2006
don@kretschmannfarm.com www.kretschmannfarm.com
Greetings from the Kretschmanns,
It was a dastardly provocation! Remember last Thursday when the temperatures
had plummeted throughout the day? We had
gone about our business picking everything which we thought would be damaged if
it got too cold—uncovered radishes, mesclun greens, and the fennel. We ended the day picking a few last crates of
spinach cowering from the wind as the last warm rays of the sun waned. With a
slight neck ache, I looked forward to a longer than usual hot shower. I turned on the water and when it began to
warm, stepped into the shower. Then the
pressure waned, and thinking the shower head needed readjustment, I reached up
only to see the water stop entirely.
Grrrh! A few choice explatives
later I was drying off, putting my work clothes back on, and grabbing a
flashlight to investigate what the problem was.
I saw in the barn the circuit breaker was tripped. A simple reset didn’t solve it. Climbing into
the old cistern where the wellhead and pressure tanks are, I removed some wire
nuts and discovered the well for the house water was OK but there was a short
in the line to the spring. (Both are on the same circuit) Disconnecting that line restored water to the
house and got me a shower in time for our church meeting. Then on Friday afternoon, I began the
detective work to see what was the problem with the barn’s water supply. I assumed it was the pump in the spring
holding tank, but disconnected the line at the pump to test it first before
pulling the pump. There was a short in
the line. Oh, my! With a 500’ buried line, how do you find the
short? I checked the obvious easy things
first—like the switch box, and where the line enters through the collar into
the spring tank—nothing was amiss. It
wasn’t going to be easy. Where to
dig? I thought of a couple of places
along the course of the buried line where there were bends which I thought
might be problems but investigation revealed nothing. Then as I traced the path through the woods
where we had buried the line 15 years ago I saw a groundhog hole just to the
right. “It couldn’t be, could it?” I
thought. It was somewhat of a shot in
the dark, but it was the best one we had.
Digging and following the hole previously excavated by the critter, two
and a half feet down and four feet back, there was the electric line, and there
was the short. But how in the world did
he know the precise timing when the deed would have the maximum effect? We’ll get back at his kind!
Enjoy the mixed
greens. There’s baby arugula, red
mustard, mizuna, and cress. If you look
closely, some leaves have been ever so slightly frosted. It still makes a very tasty salad
addition.
This week
we’ll be cracking into the barrels of sauerkraut. Expect some next week. Late for Octoberfest, but still great for a
Reuben sandwich.
Sincerely, ---Don, Becky, & The Kretschmann Crew
Note: Next week will be the last veggie box of
the season. Remember to bring bags
or a box to transfer your veggies into.
All boxes should remain at the pickup location because we won’t be back
the next week to pick up empties. Please
remember to drop off any extra wooden boxes you might have at home as well. We’ll be updating the billing amounts and
should have them up to date by next week.
We hope to get refunds out to those who have them due after
Thanksgiving. Also, it would be
appreciated that anyone with a balance due send it before we send a paper
mailing after the season.
These baked
“fries” are a lot like the sweet potato fries that are all the rage now in
fancy restaurants.
Butternut
Squash Fries: Peel butternut squash
with potato peeler or with a sharp knife.
Halve and scoop out seeds. Cut
into ½ in.cubes and toss with vegetable oil until coated. Spread cubes on oiled cookie sheet and bake @
375 deg. until just tender. (you can do
the same with potatoes but don’t peel them, and have some of each)
Carrots with Cranberries: Combine 1 grated apple, 4 c. grated carrots,
1 c. cranberries, 4 tbs
brown sugar, 1/2 tsp salt, and 1/2 c. cider. Place in buttered cassarole dish and dot with
butter.
Cover, and bake in @350 deg. for 40 min., stirring
once.
Gingered Red Cabbage and
Carrots: Cut up 2 medium carrots into julienne strips
and slice ½ # red cabbage into
strips. Melt 2 tbs butter in skillet or
wok then sauté on high heat ½ tsp. minced fresh ginger root 30 seconds. Then add carrots and sauté 3 min. then add
cabbage and sauté another 2 min. Add 1
tbs water, cover tightly, and turn down heat to low and simmer another 5
min. Toss with 1 tsp soy sauce and ½ tsp
honey and serve.
Special Order
Items: Potatoes:
½ bu. $20. Butternut squash--$25/bu.
These will keep half the winter. Cider from Sally’s Cider Press (the custom cider mill where we get ours
pressed) It’s not organic, but it is fresh pressed and UV pasteurized, the same
as ours. 4 Gal.--$20
ID: The pint jar is apple butter
made by Tom and Sally Davis--just apples, cinnamon, and boiled down cider.