The pumpkin patch opens this weekend with festivities, hay rides, basketry sale, chili and cornbread, mulled cider and more! Check online to see the full schedule.
Your farmers Elise and Jen are going to be teaming up with chef Chris to host an adult "farm camp" about peppers. We'll teach you best growing practices, varieties and how to cook with them all while enjoying some beverages and sitting down to eat at the end.
PAC CHOI: It is fall again so we can grow these guys! Pak choi, bok choy, bak choi...there are so many variations on the name it might make your head spin! Whatever you want to call these guys, they all represent a tender and crisp Asian stir-fry vegetable. With a delicate cabbage flavor (the stems and leaves are edible) pac choi is a great cooked green. Packed with nutrients (super high in vitamin C, iron, folic acid and dietary fiber) this brassica that hails from China originally can be cooked and served in a variety of ways. I generally suggest sauté/stir-fry although you can also steam the greens. The main thing with pac choi is not overcooking it as it can become watery and somewhat limp. My go-to is to chop the stems and greens separately, then first sauté the stems for about 3 mins in oil and add the greens at that point and continue to cook for another 3 mins.
GOLD FRILL MUSTARD: Similar to the mizuna mustard we sent last week but this one is frilly and a bit spicier! If you don't like the heat, just sauté it as a braising green!
SUGAR DUMPLING SQUASH: Similar to delicata but just so cute! They are super delicious and just like delicata you can eat the skin. Really you can pop them in the oven just as they are or cut in half with some oil and salt after removing the seeds.