Kretschmann Farm Nov. 4, 2008
don@kretschmannfarm.com www.kretschmannfarm.com
Greetings from the Kretschmanns,
When the
rain began last week, we thought the worst—that cold and wet were here to
stay. We hadn’t expected this wonderful
spell of Indian Summer this week. All
the last minute tasks go so much quicker when it’s a little warmer. We’ve
harvested some of the most beautiful crops that we’ve ever had in the
fall—carrots, beets, cabbage, broccoli, fennel…. Between bouts of cold and rain, it’s been
brilliantly sunny with deep blue skies, and though the fall foliage hasn’t been
extraordinary, it has lasted for well over a month and in our little neck of
the woods there are still brilliantly colored trees to make the mind wonder. So we’re about as upbeat as farmers could
be.
The pick
through a field of swiss chard was a struggle selecting a few nice leaves out
of many. Meanwhile right next to it was
a gorgeous planting of turnips with tender tops yearning to be sauted. We decided to go with the flow and rearranged
our plans. We hope you enjoy these
greens which are so very like spinach when you cook them. One can make a
delicious “wedding” soup with chicken broth and little dough balls.
If you are
starting to accumulate root crops, remember that the unwashed beets and potatoes
needn’t take up room in your refrigerator. They store well in any cool
place. Potatoes should be in the dark—a
paper bag will due. Beets should be in a
plastic bag to keep them from dessicating and getting “wimpy”. Washed carrots will store for months in a
plastic bag in the refrigerator.
Enjoy the
lettuce. Many a fall, it would have been
damaged in a freeze by this time.
Your Farmers,
Don, Becky, and
the Kretschmann farm crew
Veggie ID’s: The bunched greens are turnip greens. The herb is cilantro. The apples are Fujis or Yorks. Frilly topped bulb is fennel.
Remember, the week before
Thanksgiving, 11/18 to 11/21, is the last week of our regular veggie
season. Be sure to return all your boxes
that week and if you usually take your box home with you, to transfer your
veggies and leave the box.
Turnip Top Soup: Heat 1 tbs oil in medium saucepan over
moderate heat. Add 1 bunch chopped greens, 3 chopped scallions and 2 medium
sliced potatoes. Toss until leaves wilt. Add ½ tsp sugar and 2 1/2 cups chicken
or veggie broth. Simmer, covered, over low heat until potatoes are soft (about
20 minutes). Blend until smooth. Return to pan and stir in ½ cup broth for
desired consistency. Season with salt, pepper and nutmeg. Heat soup and ladle
into small bowls.
Southwestern
Slaw: Shred 1/2 head cabbage very
fine; cut 1 apple into thin slices; chop 1/2 bunch cilantro; chop 1-2 green
onions. Heat in saucepan: juice of 2 limes, 2 tbs.honey, 4 tbs. olive oil, and
salt. Pour over tossed veggies, mix well. Let sit for 10 minutes before
serving.
Carrot Salad: Boil and slice about 1# carrots on bias. Combine 3-4 cloves minced garlic, 1/2 bunch
chopped cilantro, 1/4c. lemon juice, 1/4 c. olive oil, tsp. salt, white
pepper. Add carrots. Serve chilled or at
room temperature.
Vegetable Lo
Mein: Stir fry 1 cup shredded
carrots, 1 c. thinly sliced fennel, 1-2 cup shredded green cabbage, 1/2 cup
chopped onion, 2 teaspoons grated ginger, 1/2 teaspoon pepper, 4 cloves minced
garlic, in 2 tablespoon olive or vegetable oil.
Stir in 1/4 cup soy sauce, turn down heat, and cover tightly. In 5 min.
add 12 ounces cooked vermicelli, thin spagetti noodles, or somen noodles and
toss. Remove from heat and toss with 2 teaspoons sesame oil. Variation: add chicken, tofu or pork strips
to stir-fry. Variation: add bean sprouts when adding sesame oil.
Special
Orders: ½ bu. beets or
potatoes--$25 Apple butter: 3.50/pint
(This is made by Sally & Tom Davis of Sally’s Cider Press from
apples, and boiled down cider—something healthful, seasonal, and great on
toast.) Apples: $25/half bushel (Yellow Delicious,
Cheeses: The last week for cheeses will be the week of 11/10
to 11/14. Get your order in now to put it on our list.
The
camembert has been such a favorite, that even though we haven’t had the orders
in 60 days in advance, we will have extra again available—first come first
served. Also there’s the goat’s milk feta and chevre, and the raw cow’s milk
cheeses—cheddar, swiss, Colby, and pepper Jack. All cheese is $6/half pound
except camembert is $10/half pound wheel.
All cheese orders must be in by
Friday Nov. 7.