Still waiting. . . for this baby that is! We are no longer awaiting the looming frost. It hit last night in full force. We graciously said goodbye to the tomatoes, peppers, and basil yesterday. It has been a good season mostly and it is time to start the shift to the next season of events for us. Don’t forget about our annual farm party this coming Sunday October 5th starting at 3:00 pm. We will have our tractor drawn hay ride and tour of the farm at 4:00 pm and then will have a potluck meal after returning from that. We encourage you to make a potluck dish with local ingredients and even with some from our farm! We will have an evening bonfire as the afternoon winds down. Join us if you can.
This week in your share basket you have leeks, potatoes, parsley, beet greens, garlic, and Winter Luxury pie pumpkin. It may be a bit early for you to use the pie pumpkin, but we thought you might like to decorate with it for a few weeks so we passed it along now. When you finally get to eating your pumpkin, I recommend checking out our pumpkin recipes at our website. We make pumpkin pancakes every Sunday when pumpkin is in season. Every one loves them!! The recipe for “Pumpkin stuffed with everything good” is a great savory dish if that is your preference. Either way, there are instructions there on how to make pumpkin puree, which can be used in anything from pancakes to pie to breads to preserves.
With leeks, potatoes, parsley, AND the newly arrived cold temperatures, it is a great week to make a potato leek soup. You will find a recipe under “leeks” on our website. Again though, I will refer you also to our “Caramelized Leek Salad” with pears and goat cheese, which is incredibly delicious!!
Finally, beet greens take little preparation in order to enjoy their rich flavor and nutrient packed tenderness. Beet greens are delicious and are high in Vitamin A, Vitamin C, Vitamin E, Vitamin K, and Vitamin B6 as well as many minerals. Wash them over well and remove any yellowing leaves that the producer may have missed. The easiest way to enjoy these is to steam them until the are nice and soft and then serve with butter, vinegar, and/or salt, whatever you fancy. Don’t be afraid to offer this vegetable to your children! My two year old went back for seconds last night at dinner. If you would like to get a little more fancy, you can saute the beet greens with either olive oil or a slice of bacon chopped up. Heat the oil or bacon, add one of your red onions chopped from top to bottom, add your chopped beet greens, and finally some minced garlic. You may want to add about 1/2 a cup of water to help keep the veggies from sticking to the bottom of your skillet. Some even like to add a dash of sugar and/or red pepper flakes to this dish. Gently toss the mixture so the beet greens are covered with the tasty ingredients, and then reduce heat to medium-low and allow the dish to simmer for 15 minutes or until they reach your desired tenderness. You can also serve these with vinegar, salt, and/or butter.
Happy fall and hopefully we will see you Sunday!