Oct. 13, 2015
Greetings from the Kretschmanns,
Where have all the ‘maters gone, long time passing…? This time of the season, nearly everyone at the farm is ready to be done with tomatoes. We’re burnt out picking them, sorting them, irrigating, and hauling the bad ones to the compost pile. They’re also starting to taste like those strange redish orbs one sees all winter long in stores and salads. Even new foodie crew members are cheering the demise of the tomato stake forest. Right now, to us, a field seeded to a rye cover crop is a beautiful tomato field. A peek at the long range weather forecast shows predictions of a low at 34 deg. next Saturday night. Highs in the 50’s. No one is saying frost yet, but it will come. Yikes, that sounds like the end of the line for the summer garden!
But not to worry, the frost-hearty plantings are doing just fine and should be ramping up just as the tropical stuff fades from the scene. Broccoli is in full swing. We can’t yet see any signs of heading cauliflower, but it will come. With all the brassica greens, you will notice the leaves are lush, thick, and blue green. Some are curly, some flat. But they are all edible and highly nutritious. They’re really no different than kale or collards. So don’t toss those broccoli leaves—eat them too.
Even as the last big honeyflow—goldenrod—is ending, honeybees are still out industriously gathering pollen from wild asters and other late blooms.
Enjoying the colors and crisp fall weather, we are sincerely, Don, Becky, & the Farm Crew
FYI: Signup for the extended winter season is now beginning. If interested, send us a note with subject line: Winter (and indicate size). Boxes are available either every two weeks or once a month (S or L…)from December until March. It surprises many (including us sometimes!) the variety of local produce which one can have even after freezing temperatures predominate—often more than is available in the early summer. As we mentioned previously, we’re excited to have some of our own canned tomato products for off-season use. See the website for more info. Also, we’re always in need of good dropoff sites for winter pickup. Let us know if you’d like to offer, or know of a business which would fit.
Of Interest: On Sat. Nov. 7, we will host a workshop event on the farm: Adapting to Climate Change by Building Healthy Soil. This is sponsored by Pennsylvania Association for Sustainable Agriculture. Though primarily for farmers, this is an opportunity to see our farm and come to understand our commitment to constant environmental improvement and long term investment in our soil. There is a charge, and includes a wonderful lunch.
Broccoli Salad: Chop 1 head broccoli into bite size pieces. Stems can be used too, just peel them. Shred 4 oz. cheese. Add ¼ c. chopped onion. Toss with ½ c. raisins. Mix ½ c. mayonnaise, 2 tbs. sugar, 1 tbs. vinegar. Drizzle over salad ingredients and toss well. You can add bacon bits as well.
Dilly Beans: Cook or steam trimmed beans 3-5 min. Drain when beans are still bright green and just tender. Stir 2 Tbs. fresh chopped dill into warm beans. Combine 1/4 tsp red pepper flakes, 1/3 c. cider vinegar, 2 lg. cloves pressed garlic, and 1/2 tsp honey in saucepan and bring quickly to boil. Simmer 2 min., pour over green beans and mix well. Add 1 tbs vegetable oil if desired. Serve hot or chilled.
Citrus Beets: Cook and slip skins off 1 bunch beets. Grate or slice them. Quarter two oranges and chop. Blend 2 peeled oranges in blender with 1tsp honey, and ½ peeled lemon. Combine mixture with grated beets. Add 1tsp. vinegar, craisins, and salt to taste. Chill and let marinade before serving.
Garbanzo Bean and Parsley Dip Blend until smooth-2 c. cooked garbanzo beans, 1 clove garlic, 3 tbs. lemon juice, 1/3 c. tahini, 1/2 tsp. ground cumin, 1/4 tsp soy sauce, and 1/2 c. chopped parsley. If needed add extra bean liquid. Season to taste with salt, pepper and cayenne