Harvest Notes – Week 13 September 8thSeptember 8, 2011 at 10:57 am | Posted in Uncategorized | Leave a comment
Garlic We have plenty of garlic stored from our summer harvest so these are the weeks to explore this pungent treat. Roasted garlic dip? Olive oil and garlic pasta? Garlic Jelly? http://www.garlicfestival.com/gffrecipes.php?rindex=13
Onions Luckily we brought all the onions into the greenhouse to cure before Hurricane Irene. Perhaps French Onion Soup is in order during this rainy, chilly weather.
Winter Squash The long, thin yellow squash is called delicata and the dark green is called acorn. As mentioned in the letter below, these squashes did survive flood waters during Irene and thus you should cook them and not eat their skins. Because of the turbulence they experienced and because we got them wet to sanitize them, they may not store well. Please eat these quickly and savor them- they are an amazing hearty vegetable that we were very sad to see in this less-than-ideal shape.
Kale These were growing in our higher field and thus came out of the flood unscathed. The plants have been producing for us since this spring so we hope they can make it a little while longer.
Sage Our herb garden on Beebe hill did not flood. I recommend sauteeing the sage lightly and then using it as a topping for squash soup with roasted pumpkin seeds.
Potatoes The day before Irene we harvested these potatoes and have been holding them in the cooler ever since. We were hoping to be able to add to that quantity and give you a larger amount of potatoes but, alas, we are glad at least to have these for you. This variety is called Kennebec and it is white fleshed. It is especially good for baking or frying but will also boil well.
Sauerkraut People who don’t like sauerkraut generally like our sauerkraut… its that good. We are happy to be able to share this product, preserved from last year’s cabbage, with you during this lean week. All of our pickled products are hand-crafted using the traditional art of lacto-fermentation, creating a live-culture delicacy that is good for you as well as for our planet. The probiotic cultures, antioxidants and enzymes in our products support digestion, nutrient absorption and strengthen your immune system.
Ibby and Jamie using lactofermentation to preserve the harvest during more bountiful times. Our commitment to food preservation has continually proved invaluable and we are really excited to help fill in your CSA shares with our pickled product.