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Nov. 17, 2015

Posted 11/21/2015 7:12am by Don Kretschmann.

Nov. 17, 2015

Greetings from the Kretschmanns,   

Forget about those “wool socks and heavier jackets” mentioned last week, we’re back to t-shirts in this wonderful mid-November weather!  Who’d a thunk?  A walk around the farm Sunday revealed crops coming on like there’s not going to be any winter.  Though the tips of some of the lettuces were nipped by one of the frosts, the heads are as robust and sweet as they’ve been all season.  Mesclun greens abound in half a dozen different fields, as well as the hi-tunnel.  I could go on and on, but alas, it’s our last box of the season.  We imagine that the winter boxes up to Christmas will contain many unexpected bonanzas.  (Maria prevailed upon us to plant a row of Romanesco—a cauliflower/broccoli Star Warsy brassica.)   

We finished picking the last of the apples right before all the winds came late last week.  Then a later than normal annual turnip pull yielded some for the Thanksgiving root medley.   

We very much hope you have enjoyed the season with our farm—all the ups and downs, twists and turns, bumper crops and lacks thereof.  The floods of June were enough to threaten faith, until drought had its turn.  Healthy soil, decades in the making, and perseverance eventually came to reveal 2015 as a unique, but quite characteristically bountiful year.               

Wishing you Thanksgiving blessings, and of the harvest season,                                             Don, Becky, & the Farm Crew

FYI: This week is the last box of the regular summer 2015 season! Leave all wooden crates at the pickup location. Winter Season begins Dec. 2 with boxes either every two weeks or once a month until March.  If it’s blank above, you have not signed up yet.  We’ll have quite a variety of produce: carrots, onions, beets, potatoes; brassicas: cabbage, kale, collards; winter squash; apples; arugula; greens from the greenhouse… See the website for dates & more info. Send a note with subject: Winter boxes

Veggie ID:  The bag of herbs contains rosemary, thyme (tiny leaves), and sage (ovals) and tumeric!  Yes, Becky was able to eke a crop out of our large greenhouse after 8 months of growing. It’s one of the most healthy herbs one could consume.  The bunched greens are tatsoi, an oriental green. 

Apple Corner: Apples are Liberty (last of them), York (larger, firm, and very juicy), and Goldrush (unique full bodied flavor). It’s a shame the Goldrushes ripen so late in the season and store so well that we generally don’t get many to our regular season subscribers.  Don’t deprive yourself of enjoying one of these unique apples by relegating it to a cooking apple because of the dark splotches. Especially if it has a tinge of yellow, it will knock your taste bud socks off.  Winter boxes will have lots of Yorks and Goldrushes should last well into spring. Speaking of spring: Remember those grafts we did last spring? They’ve grown up.  Here’s our little nursery of new trees to plant as soon as it warms up in 2016.   

German for "Heaven and Earth"--thanks, Jim

Himmel und Erde:  Cook until tender roughly equal amounts of potatoes, turnips, and apples.  Mash together and add butter, salt, and pepper to taste.  Wow, that is heaven on earth!  (The potatoes might be cooked separately as they take longer than the apples and turnips which are about the same.)  

Tatsoi, Ginger, and Garlic: Mince 2 cloves garlic, and about 1 tbs. fresh ginger.  Chop tatsoi into bite sized pieces putting the stems in one pile and the leaves in another.  Saute garlic and ginger in olive or coconut oil a minute then add the stems stirring constantly then add the leaves and saute until wilted.  Turn down heat and cover tightly.  Allow to steam 5 min.  Serve with soy sauce.  One can also add slivered carrots or other vegetables.       

Arugula, with Beets, Gorgonzola, and Sweet Walnuts: Cook beets until tender, slip off  the skins and slice. Toss with the 1 T olive oil, 1 T wine or herbed vinegar, 1/4 tsp salt, and 1/8 tsp pepper. Mix 1 c.chopped walnuts well with ¼ c. corn syrup and ¼ c brown sugar.  Spread on cookie sheet and bake @ 350 deg. about 10 min. until crisped. Cool.  Serve beets atop small portion of arugula greens, sprinkling crumbled gorgonzola and walnuts. Another great salad is mesclun greens topped with apple slices and candied walnuts. Fruited vinegrette