The weather finally seems to be changing and the morning temps have been COOL! We are now in 100% winter/frost preparation mode. We've been putting remay (think a light blanket for vegetables) on everything that might get damaged from a frost. Before it gets super cold we also use it to insulate things that are still growing out in the fields (as opposed to our hoop houses). We are seeding for our winter salad mix and hoop houses and soon we will be harvesting all of our winter crops, can't believeit!
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 adult "farm camp" about peppers this Saturday! 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 so good right now!), Romaine lettuce, Spigariello, Hakurei turnips, Chives, Yukon Gold potatoes, red onion and eggplant!
SPIGARIELLO: Italian leaf broccoli! An heirloom Italian green. One of our favorites here on the farm spigariello can be used much like kale (even mixed with it) but has a bit more of the broccoli taste. Think spigariello in lasagna, with pasta, as a saute and so much more. Great for this cool, cozy weather.
ROMAINE LETTUCE: This is not your average romaine. It is fresh, bred for flavor and sweeter because of the cold! Great for a Caesar!
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.
HAKUREI TURNIP: A fall treat. One of the favorite of the turnips! This beautiful Japanese variety can be eaten raw, chopped up for a salad or roasted. All of the ways you cook a hakurei win in my book. You can also use the tender greens in a stir fry or salad.