Kretschmann Farm Nov. 3, 2009
don@kretschmannfarm.com www.kretschmannfarm.com
Greetings from the Kretschmanns,
It ‘s been a
wonderful few weeks as, one by one, we have gotten to those tasks long ignored
because we were just too busy with more urgent work. Among other things, last week we completed
our winter squash room, repaired the corner of the greenhouse, dug the last of
the potatoes, got most of the remaining carrots dug and washed, and repaired
the brakes on the one delivery truck.
This week, we’re finishing pulling the turnips, planting garlic, and
picking the last of the apples. So far,
it’s not been outlandishly frigid and several clear days have made our work
quite pleasurable. Always the last items
on the fall agenda for this farmer are a late November coating of wood finish
where needed on the house siding and fascias, recaulking
around the windows, refastening a few tiles on the house roof (slates on the
barn, too), and cleaning the gutters. These
things never seem to get done when the weather’s toasty and the fingers aren’t
numb.
We’ve been
squirreling away lots of produce to store for the winter. We have the roots—potatoes, beets, carrots,
turnips, onions, and radishes, beautiful winter squash, as well as apples and
cabbage. With various herbs, small
amounts of fresh greens from the greenhouses, and other little surprises, we
should have quite a variety for our “winter boxes”. We’d like to secure a few good places to
deliver these boxes which are out of the cold where the veggies won’t freeze
when delivered in December or January.
If you have a good spot, please contact us and we can discuss it.
If you have not
sent payment for the second half of the season, please take the time to do
so.
Note, the last week of regular veggie deliveries will be the
week of 11/16-20.
Enjoying every minute of the autumn, we are,
sincerely,
Don, Becky, & The
Kretschmann Crew
Veggie ID:
Apple Squash Casserole:
Heat oven to 350 degrees. Peel 2 lbs. winter squash,
cut in half, and cut in 1/2 inch wide slices. Arrange squash in small
ungreased 9x13" pan. Slice 2 apples into 1/2 inch wide slices.
Arrange these on top of squash. Mix together 1/4 c. melted butter, 1/2 c. brown
sugar, 1 T. flour, 1 t. salt, 1/2 t. mace or allspice. Sprinkle this over the top of the squash and
apples. Cover & bake for 50 to 60 min.
Moroccan
Stew-- First mix
together--Berber Spice Mixture--2T. cumin seeds, 1/2
T. fennel seeds, 1 T. peppercorns, 1T. whole allspice, 3 whole cloves, 1/2 T.coriander seeds, 1 T grated fresh ginger, pinch saffron,
2 T. sweet paprika, 1/2 tsp.cinnamon, 1/2 tsp. Tumeric. Chop stew sized- 1 1/2 c. onions, 3 c. potatoes, 2
c. carrots, 1 small butternut, 2 peppers, and 3 cloves garlic. Saute vegetables
and garlic in 2 T. olive oil 3-5 min. add 4 c. veggie stock and 2 c. chopped
tomatoes and simmer with Berber spice mixture until veggies are tender, 20 to
25 min. Salt to taste and garnish with
1/4 c. chopped fresh parsley. (We substitute anise for fennel and put all the
Berber spice mixture in a teaball to steep in the
stew. You can also use 1 qt of canned
plain tomato sauce instead of the stock.)
Butternut Soup:
Chop coarsely 1 large onion. Coarsely cube 6 c. butternut (you needn’t
peel it). Saute
onion in 2 tbs butter, add squash and add 6 c. water
or stock, ½ tsp dried oregano, ¼ tsp black pepper, and simmer until butternut is
tender. Then puree in blender in small
batches with 8 oz. cream cheese. Reheat
slightly but don’t boil.
Cabbage Curry---Grind 1/2 tsp caraway seeds, 1/2
tsp coriander seeds, 4-5 black peppercorns, and 3 whole cloves. Heat 4 tbs.
ghee (clarified butter=just the clear part of heated butter) in heavy cassarole and when hot add 2 chopped large tomatoes, 1/2
the ground spices plus 1/2 tsp tumeric, and 1/2 tsp
paprika or cayenne and cook, stirring often until the puree is reduced to a
thick sauce. Add one small cabbage shredded and stir until it glistens. Cook on low heat for 15 min., add remaining
spices, salt, and 2 tbs. chopped cilantro.
(1 c. fresh or frozen peas can be added at this time too.) Cook for 5
min more.
Special Orders: Organic Apples—York--$25/half bushel Fresh Cider-- $25/ 4 gallons (non-organic made by Tom & Sally, of
Sally’s Cider Press, the old fashioned cider press where we have our apples
pressed) Apple
butter: 3.50/pint (This is made by Sally & Tom Davis of
Sally’s Cider Press from apples, and boiled down cider--healthful, seasonal,
and great on toast.) Acorn, Butternut Squashes --$30/bu. Beets--$25/half bushel Red
Potatoes: $30/half bushel