Produce Subscription (Week 40)

A gradual shift to the fall veggies in your boxes this week, but still a heavy load. Use caution when lifting!

Beans, green Another little handful at the end of the summer season.

Onion, yellow A handful of little fellas— the tailend of a bad onion season.

Melon, honeydew Small but sweet.

Melon, Canary I think it is my favorite. Sweet but less “muskmelon-like”.

Potatoes, Kennebec Crisp and fresh; great for some oven fries this week.

Lettuce (2), green leaf and/or red summercrisp

Tomato, slicer/heirloom and paste variety Are we tired of tomatoes yet?

Sweet pepper variety Reds are taking the stage!

Pepper, hot (El Jefe Jalapeno) Tossed in a couple, just in case you need another hit of salsa before the season is over!

Boc choi, red (2) These little beasties were absolutely stunning in the field when we pulled back the row cover. Don’t overdo them— just a quick saute with ginger and soy sauce, or sliced fine with a sweet ginger dressing for a nice choi slaw/salad. Nothing better! (Ok there is, but work with me!)

Turnip, purple-top See what you think of these pretty purple topped roots. Roasted vegetable combo, braised with herbs, fresh with dill dip.

Carrots Finally, some uniformity to the carrots. These “nantes-type” are plump and stubby, but they did good!

Basil The cold nights have just about taken the basil out…we scouted out some sprigs for a last summer taste.

Chives Great fresh, sauteed with your veggies or dried for winter use.

Sage The savory queen of veggie sausages and Thanksgiving stuffing. Dry it if you aren’t using it this week.

Recipes for your consideration

Have a savory breakfast for dinner, or just treat yourself and your family to a wonderful Saturday brunch!

Tomato-Basil Scramble

10 oz extra-firm tofu (Wildwood brand is the best!)
3 onions, sliced thin
½ red sweet pepper, diced
¼ cup rolled oats (“old fashioned” not “quick”)
1 carrot, grated
2 Tbsp nutritional yeast (great pantry staple, supplying B-vits)
1 Tbsp sherry or rice wine vinegar
1 tsp salt
1 garlic clove, pressed or minced
1 tsp Dijon mustard
1 tsp freshly ground black pepper
½ tsp turmeric
1 Tbsp olive oil
2 -3 tomatoes, chopped
1/2 cup fresh basil, chopped
8 slices baguette, toasted
Tahini paste (optional)

Drain tofu, wrap in a clean kitchen towel and place a cutting board on top to squeeze excess moisture out (overnight is great). If you use Wildwood, you can skip this step.

In a large bowl, crush the tofu into crumbles (just hold in your hands and make a fist over and over…kinda fun!). Mix with onions, peppers, oats, carrots, nutritional yeast, vinegar, garlic, mustard, pepper and turmeric.

Heat a cast-iron skillet or nonstick pan over high heat. Allow to heat up; add olive oil to pan. Dump in the tofu mixture and stir-fry over high heat. Stir, scraping the pan until tofu is golden brown in spots. Add the chopped tomatoes and mix well. Remove from heat and add basil, mixing well.

Serve immediately with baguettes spread with tahini paste.
Adapted from: Big Vegan by Robin Asbell

If you haven’t tried "Fakin’ Bacon, it is worth checking out. We love it for Fakin’ BLTs in the summer and Fakin’ BSs in the winter (S=sprouts). Don’t expect “bacon”, but do expect a flavor-packed mouthful of sandwich.

Fakin’ BLTs

For each sandwich:
2 slices hearty bread (homemade whole wheat!), toasted if not fresh from the oven.
1-2 slices fresh tomato
1-2 lettuce leaves
½ package Fakin’ Bacon, browned in lightly oil-coated fry pan (2-3 minutes per side)
1 Tbsp Veganaise or Nayonaise (in order of our preference)

Start browning the FAkin’ Bacon.
Put the bread in the toaster.
Wash and pat dry the lettuce.
Slice the tomato.
Slather the toast with Veganaise.
Put lettuce and tomato on one slice of toast.
Put ½ strips of Fakin’ Bacon on other slice of toast.
Slap sandwich together, hang-on and munch!

A quick side-dish with those beautiful turnips.

Braised Turnips

1/3 cup Marsala wine or unsalted vegetable stock/broth
1/3 cup water
¼ cup fresh parsley, chopped
3 Tbsp fresh chives, chopped
4 cloves garlic, minced
½ tsp salt
½ tsp freshly ground black pepper
1 lb turnips, chopped

Combine wine, water, parsley, chives, garlic, salt and pepper in a sauce pan and bring to boil.

Add turnips, cover and simmer until turnips are soft, approximately 20min.

From: Local Bounty by Devra Gartenstein

For Your Reading Pleasure

Growing Tasty Tropical Plants (in any home, anywhere.) by Laurelynn Martin and Byron Martin

Limes! Oranges! Chocolate! Vanilla! Oh, my! Can you even imaging it in the Great White North? Well, here ya go. Just follow the directions, add a little water, and there you have it! Next year FarmWLIG chocolate bon bons!

Farm News

Rog descending on the beautiful Red Choi.

The cooler nights are being kind to the fall crops. The deer on the other hand are not— they discovered the beets. Don’t know what will survive to next week. The lettuce, well, that’s why you got two smaller heads— we have figured out that once 50% of the crop is eaten, we had better harvest! Fencing next year, if we can swing it.

We are looking for a few good…leaves. It’s tough to get good dry leaves, not knowing where they are coming from, how the lawns they were raked from were treated. So, if you bag your leaves and want to send them to a good home, drop us a line
and we can see if the logistics make sense.

Next week will be the last main season delivery. Gasp! Are you full to the brim with fresh produce by now? We’ll be putting out a survey again this year, trying to fine tune and perfect our offerings. We very much appreciate and work with your feedback.

Have a wonderful week, and enjoy the vegetables.

Roger and Lara