Weekly Weed Archive

Week Four

October 24, 2012

Farm News,

I/we just can NOT keep up.  Sorry no news letter last week. Hoop houses done,green houses ready and planted for a Winter Harvest.Winter Squashes,Potatoes,Sunchokes,Onions, Beets, Carrots stored for the season.Green Tomatoes are in boxes and will continue to ripen.Along with all the stored bounty we continue to grow beautiful greens,and some root crops.
We are so EXCITED to  be moving closer to our goal of being a biodynamic Farm.It is the oldest organic agriculture movement in the western world.Bio refers to life and organisms while dynamic refers to the changing ,cyclical rhythms of nature. Thus biodynamic agriculture refers to a way of farming that is full of life,rhythm and variety. Fall is when you do most of the work with your soil. We so appreciate those Share Holders who have been helping us get what we need, Deer heart,Sheep brain etc. We know we are growing healthy ,clean,pure nutrient dense food.
Hope you are enjoying your baskets? We sure love growing food for people we know and love.

Photo by Abe Fawson

What’s In Your Basket This Week?

  • Eggplant
  • Kale,Red Russian & Dwarf Blue Scotch
  • Basil, Cinnamon &Pistou
  • Green Onions
  • Jerusalem Artichokes,not a bad Halloween decoration that you can eat too
  • Asian Mix
  • Bulls Blood
  • Triamble Winter Squash, Looks like a ghost and certainly ugly enough for a Halloween decoration but then good enough to eat too!

Just for fun,Pumpkins to carve or eat.

Melons, seed grown from Baker Creek Crane,Israel Ogen,Early Silver Line,Banana,Tiger,take them if you dare. Every variety we grew but not ripe and possibly cross pollinated.( farm pick up only)

Photo by Abe Fawson

Fruit Share:

Local & Organic

  • Pecans in the shell
  • Pomegranates from Overton delivered by a Share Holder who works here at the farm ,Linda. We love her.
  • Tigger Melons, grown from seed from Baker Creek and possibly better to smell then eat. This melon is stunning .Vibrant yellow fruits with dark orange zigzag stripes. The fragrance is heavenly .The white flesh is mildly sweet.  Put in a smoothie,or drizzle with honey or Agave .

Cheese Share:

  •  Choose from Gouda, soft Cow Tomato Basil, or Rosemary Garlic
Ideas for Eating,Cutting,Cooking and Keeping the new stuff:
The absolutely perfect week for a beautiful stir fry or Asian soup. Using every single item in your basket ! A couple of ugly items to be used for decoration and then eaten.
Asian Mix, There is Mustard,Tokyo Bekana, and Choi  and the center of your Asian dish
Basil,these varieties are perfect for Asian cooking. We harvested the last of the basil out of the field and will see how long we can grow in the green house.
Green Onions,that is the end of what was in the field. All the onions are cured and stored up for the winter.
Bulls Blood, an heirloom beet grown for the tops.Makes the prettiest pink smoothie ever.
Triamble Winter Squash, you will be getting a different squash every week this Fall. We have never grown this one before or eaten them so let us know how you like it. It is good for soup,pie,bread and is supposed to have a thinner skin?
Jerusalem Artichokes,also  called Sun chokes.These were the Sunflowers bordering our street this year.They were in your basket last week.I hope you used them and did not toss them out.They are better then Water Chestnuts,taste like a Jicama and last until spring in a plastic bag in the fridge and then you can plant them. Scrub the sunchokes clean with a vegetable brush. Since much of their nutrients are stored just under the skin, it’s best not to peel them. Once cut, sunchokes discolor quickly, so it’s best to cut them close to serving time, or cut and immerse them in water with lemon or vinegar to prevent oxidation. Cooking them with the skins on may cause a darkening of the skins because of their high iron content.Raw:Slice or chop  and enjoy the crunch they add to your salad, serve them along with crudites and dips,shred them into a slaw. Slice, dice, or shred and marinate in a little e olive oil and lemon juice or rice vinegar. Coarsely chop sunchokes and add to the blender when preparing raw soups.STIR FRY: Slice, dice, or shred and stir fry along with other greens & vegetables in a little sesame  oil. They will become softened in about 4 to 6 minutes. For a tender crisp texture, stir fry about 2 to 4 minutes.BAKED: whole or sliced. Toss them in a bowl with a little  olive oil and place on a baking sheet. Set the oven temperature at 375 and bake 30 to 45 minutes for whole, and 20 to 25 minutes for sliced, turning them half way through. Season with salt and pepper to taste.STEAMED: Coarsely chop  and put them into a steamer basket. Cover and bring to a boil over high heat. Continue at high heat and steam for 5 to 8 minutes. Test for softness. Remove and season to taste or mash like potatoes.BOILED:  whole or cut as desired. Bring a covered saucepan of water to a boil over high heat. Add sunchokes and boil for 10 to 15 minutes for whole, and 5 to 8 minutes for cut up. Season as desired or mash like potatoes.Fried, heat oil 325F then cut  lengthwise into 1/8-inch-thick slices. Fry  in 2 batches in oil 1 1/2 minutes (artichokes will not color) and transfer to paper towels to drain Heat oil to 350°F. Return artichokes in 2 batches to oil and fry, stirring occasionally, until golden and crisp, about 5 minutes.Serve with a dip.
Pumpkins,these can be eaten or carved and or used for the seeds.
Happy Halloween
Symbria,Lynn and Sara
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