Produce Subscription (Week 38)

The frosting is on the FarmWLIG cake. Grrrr. Brrrr. Sad to see all of the summer vegetables take such a big hit from frost. I remember them as seedlings! But the daytimes have been beee-ah-utiful. Great harvest experience today. Tanning while working!

Baby photos: Awww, do you remember when…

Your boxes will be in their respective drop site locations by 9am Wednesday. (Dropsite Location Details) Find the box with your name and have at it!

If you have any questions, please call Roger on his delivery phone 626 488 5437 (if before 10a) and the farm phone 715 426 7582 (if after 10am).

Left over sandbags and other delicacies in your boxes this week. Seriously, LIFT FROM BELOW (28#)

Potato, Swedish Peanut fingerling More of this little twirp. How were they? We haven’t had a chance to try them yet.

Melon Two varieties, Canary and Honey White. Again, we struggled with many forces to make these get to the boxes. Hopefully they are sweet and nice; very sorry if they are not. They freeze perfectly for winter smoothies!

Tomato, cherry variety Variety pack of bite-sized wonders. They roast down to chewable treats beautifully! Try it; 200F, sliced in half, drizzled with olive oil, sprinkle with sea salt and pepper, and toss a couple garlic cloves (in their skins) on the tray too; roast for 3-6hrs.

Tomato, paste More fresh salsa.

Tomato, slicer variety 5 different large slicers and a couple of the little orange Jaune Flamme.

Pepper, sweet Italia (red), purple, chocolate. More colors of the pepper.

Pepper, Feher Ozon paprika (immature) Just a titch of spice.

Pepper (Jalapeno) Just one to kick-start your salsa or such.

Squash, zephyr Probably the last of the yellow beauties. Sayonara until next summer.

Zucchini Also the last of the Zzzzzzs.

Cucumber, variety pack Same old, same old.

Cabbage, tendersweet The last of this delicate variety; moving next week to the winter variety. The outer leaf(ves) have taken a beating in the field; remove to find the delicate, pale inner leaves perfect for salads.

Kohlrabi Peel, cut into sticks and dip away. They store whole for months.

Onions, yellow and red Working thru the various varieties…

Parsley Mince it up for a simple tomato salad with vinaigrette.

Cilantro It’s hanging in there thru the frosts, but probably the last of the “love-it-hate-it” herb.

Recipes for your consideration

I was introduced to this dipping sauce to be used with asparagus spears, etc. on the steamed side of things. BUT, it is absolutely drinkable! So maybe we need to try it with crunchy kohlrabi. What do you think? I’m thinking, yes.¬

Toasted Sesame Aioli

1/4 cup Veganaise or Nayonaise
1 Tbsp toasted sesame oil
2 tsp soy sauce
2 tsp lemon juice (I’ve also substituted seasoned rice vinegar)
1 tsp sesame seeds, toasted
1/2 tsp ginger root, zested/grated
1 clove garlic, minced

Whisk all ingredients together; served chilled with dip-able vegetable of your choice.

Dal is the BEST, simply the best. This recipe is pretty simple. Make extra, it is great for lunch boxes.¬

Tarka Dal

1¼ cup dry red split lentils
1 cup water
1 tsp turmeric
1 Tbsp mild curry powder
1 Tbsp coconut oil
½ tsp cumin seeds
1 large onion, diced
3 cloves garlic, finely chopped
2 tomatoes, cored and finely chopped
¾ tsp salt
¾ tsp garam masala
1 Tbsp margarine

Rinse lentils well, place in saucepan and cover with cold water (not the 1 cup listed in the recipe, just cover them with water). Bring to boil and boil rapidly for 10 minutes. Drain, rinse with hot water and place back in the pot with the measured water, turmeric and curry powder. Simmer with the lid on for 15 minutes adding more water a bit at a time if need be until the lentils are fully cooked and there is very little water left.

Meanwhile heat 1 Tbsp of coconut oil and fry the cumin seeds a few seconds. Add the onion and fry until slightly golden brown, about 10 minutes. With a few minutes left add the garlic (you can add a finely chopped chili now if you want more heat, keep in mind this is a mild dal). Add the tomatoes and cook until they start to break down.

Stir this into the lentils along with the garam masala, salt and margarine. Stir until the margarine melts and everything is well blended.

Make Your Own Garam Masala
1 teaspoon cardamom seeds (from green cardamom pods)
1 small cinnamon stick
1 teaspoon cumin seeds
1/4 teaspoon cloves
1 teaspoon black peppercorns
Toast lightly in a dry skillet over medium heat until fragrant (be careful not to burn). Remove from heat, cool, and grind in a coffee grinder or spice mill. Use immediately or seal tightly and store in a dark place away from heat. Makes about 2 tablespoons.

From: Fatfreevegan.com

I found this on the InterWeb. Urban legend has it that it is not EXACTLY the recipe but close. See what you think.¬

Chipotle Pico de Gallo Salsa Recipe

6 vine ripened tomatoes, diced
1/2 red onion, finely chopped
1/3 cup fresh cilantro, chopped
1-2 jalapeno, finely chopped
1 tablespoon fresh lime juice
1/2 teaspoon salt (or to taste)
pepper to taste

Toss all ingredients together.

Chill at least an hour to allow flavors to blend.

Note: Chipotle recommends cutting tomatoes into quarters and removing the seeds and the pulp before chopping. That really made a difference.

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

Farm News

Frost is no longer on the horizon, it is in our rear-view mirror. Two nights of hard frost have knocked out much of the “outdoor”/non-hightunnel things. Summer squash, winter squash (I’m going to cry), eggplant, basil, green beans (tried to squeak in one last batch). Peppers may hold on, same for the tomatillos and ground cherries. The kale and cabbage are loving it. Brussels sprouts are just playing with me…they will not behave and head up.

Frost is beautiful on the celery

Last plantings of broccoli and cauliflower took a major hit from cabbage loupers after the deer danced all over the row covers…*I think that is what you call a symbiosis*…but hoping they will give us some floral heads, any heads. The up-and-coming boc choi, beets and fennel are getting a new set of hoops/row cover tomorrow in an attempt to foil the deer…and save their little green and red lives.

Painted Pony beans

If we can figure out how to harvest the dry beans, maybe a batch will show up soon in the boxes. That is the veggie-scoop out where winter seems to be coming early. Just a few more weeks for the boxes of bounty…

Have a wonderful week, and enjoy the vegetables.

Roger and Lara