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Fall Market Box Distribution-- Week 42


This post expired on October 16, 2023.

Your box for Week 42!

Farm Where Life is Good

Fall Market Box (Week 42)

Send your boxes back this week; Rog is making a tour of all drop sites this week.

The roots rule in your boxes this week, with the standard salad fixin’s mixed right in!

Potatoes, Kennebec & All Blue The standard buff skin/white flesh and a snazzy blue skin/blue flesh variety that makes crazy good oven fries.

Mesclun It’s baaack. Funny thing tho, the green baby lettuces didn’t germinate in the heat of September. Odd. But still good stuff!

Cucumber, slicing Some high tunnel holdouts!

Tomato, slicer/heirloom variety The hightunnel is serving the tomato world with gusto! Two heirlooms (German Johnson) and four of the pretty and productive Estivas.

Tomato, cherry variety The little fellers are cooking right along. If you can’t eat them up this week, pop them in a ziplock bag and toss in the freezer for a quick winter chili come December.

Pepper, sweet red Red, red, red and red. Some sweet reds for ya’ll, even after the first frost! Yahooooooo.

Pepper, sweet lunchbox Stuff ’em with hummus and enjoy as a lunchtime snack!

Turnip, purple-top Simmer up a nice cold-weather stew with dumplings on top! (That’s what we’re have this evening. MMMMmmmm good.)

Parsnips Slice them, simmer with small amount of water and a dab of olive oil, sprinkle with dill weed, cover and let ’em steam until soft. Perfect!

Cabbage, green Whip up some Bubble and Squeak. Shred it into a nice coleslaw with thin red pepper highlights. Or simmer out a nice big pot of Peasant Cabbage and Bean soup. Versatile is its middle name.

Boc choi, red Beautiful boc choi.

Broccoli The late season broccoli has been misbehaving, but finally getting some decent heads. Enjoy the dark green goodness.

Onions, red Strong flavor— use lightly fresh or as-usual in cooking.

Garlic Next season’s garlic seed is in the ground. Last of this season’s eating garlic.

Sage A wonderful addition to hearty fall fare.

Chives, garlic Wonderful fresh green garlic taste for adding to salads, dumplings, coleslaw, boiled potatoes.

Recipes for your consideration

Roasted Cabbage

1 Head of Cabbage, sliced into wedges
Olive oil, for drizzling
Salt and Pepper to taste
Lemon juice, for drizzling (optional)

Preheat your oven to 375 degrees.

Slice your cabbage into wedges. Lay them on a baking sheet and drizzle with olive oil. Salt and pepper your wedges to taste.

Bake the cabbage wedges for 20 to 30 minutes until tender and golden brown in spots (baking time will depend on the thickness of the wedges).

Serve immediately. (Drizzling a little lemon juice right before serving takes this dish over the top!)

From: nourishedkitchen.com


Boc choi in Peanut Sauce over Rice Noodles
3 cloves garlic, minced
2 tablespoons olive oil
2 cups boc choi, chopped
1½ cups carrots, chopped
1 tablespoon toasted sesame oil
1 small onion, half-moon sliced
5 tablespoons natural peanut butter (or roasted peanuts, if you have a high power blender)
1 clove garlic
1 tablespoon seasoned rice vinegar
1 Tbsp sugar or maple syrup
3 tablespoons soy sauce
Pad thai-style rice noodles

Sauté oil and garlic on very low heat for 2-3 minutes. Add carrots and onion sauté until tender, approx. 5 minutes.

Add boc choi and sesame oil and sauté till tender.

In a blender, mix together peanut butter, garlic, vinegar, sweetener, and soy sauce. Add water to thin as desired.

Pour over vegetables and heat for a few minutes. Serve over rice noodles prepared according to package.

Everyone feel free to add your favorite recipes to the website.

For Your Reading Pleasure

It seems like such a simple thing— a proper thing— to wash your hands. Wash your hands to prevent the spread of colds and flu, wash your hands to prevent the spread of food-borne illness, just wash those hands! Right?! Well, the “antibacterial” compound triclosan has become ubiquitous in our hand-washing environments. It is in almost all products you can buy in the store and all dispensers you find in public restrooms. It is actually hard to avoid; I know this personally, since my hands develop a persistent dermatitis if I even wash once with the stuff— very hard to avoid.

Why has this chemical spread so insidiously into our lives, when the head honchos of the anti-germ-spreading intelligencia tell us just plain hand washing with regular ol’ soap is just as effective as washing with triclosan? Well, probably because it is a marketing gimmick. It is one step up from soap, right? So must be better. And then it all gets washed down the drain— to where?

Ok, enough of my own soapbox! (Ha, little play on words there…did you see that…I made a funny.) Have a quick read of this article and see if it impresses you enough to start taking back your hands from the triclosan craze. “How antibacterial chemicals wind up in your food” (NOT FarmWLIG food, mind you.)

Farm News

The first Fall Market Box harvest went well, except for all of this rain. Rain all day! Our neighbor said it was raining “like a big cow urinating on a flat rock” (altho he didn’t say urinating, now did he?) We hid in the high tunnel for as long as we could stretch the tomato and pepper harvest; then out we came to the mud zone. Actually, not too bad. The hands were wet and frozen tho, so working those rubberbands was a challenge. I snapped my nose one too many times as they went flying!

The purple cauliflower is starting to show itself, one by lousy one. But soon we should have enough for the boxes.

How is this possible? Striking isn’t it?


FarmWLIG experienced its first frosts of the season this week. Peppers are pooped out (outside), and roots are sweetening up! All growing is slowing down and earthworms are digging deeper. Squash bugs (the little buggers) are amazingly enough still crawling around in the winter squash patch (such that it was). Fall tasks of tucking in the growing beds are in full swing. Prepping the high tunnel for a move soon is primary on the To Do list. “They” are warning of snow in two weeks. Hmmmm.

Have a wonderful week, and enjoy the vegetables.

Roger and Lara