Farm News October 16, 2018

Farm News

Last week brought us more head scratching weather, as we sat there on Thursday trying to parse a forecast that had a hurricane remnant passing over the farm, followed by a frost warning …Within 24 hours of each other!  What was left of Hurricane Michael brought some gusty winds that made covering the remaining frost sensitive crops with the white row cover blankets we use a little tricky, but Elliott and Lauren put together a tight plan and the crew got everything covered that needed it. It is becoming a common occurrence to both empathize with the folks in storm-ravaged parts of our country and also feel gratitude for our less than perfect – but not terrible – weather.

Primo arugula is tucked under a billowing row cover.

We also set up some irrigation lines on the peppers, eggplants, and flowers, which are making a late-season last-ditch effort.  Still, the weather forecast was confusing:  frost warning, low in the mid 30s, and fog.  Seemed like a toss up to me.  So, by Saturday night we were all set, but since we never know, we had to make ready for the worst.  On Sunday we woke to….no frost.  But it was a good dry run, because some more cold weather is on the way for the end of this week.  At least this time we will already be ready!

 

Dana and Michael wrangle the high tunnel tomato foliage.

Otherwise, we have been busy trying to get the potatoes out of the ground, planting the greenhouses and tunnels to the last crops of lettuce and spinach, and sorting out the garlic to set aside our planting stock, which we will need to get in the ground in the next week or two.

Sarah turns the compost by spinning it through a manure spreader – a must-do task before winter sets in.

We hope you will take the time to get to the farm or a farmer’s market this week.  Fall is really our best season – we have our widest variety, and the cooler weather makes for some very high quality greens. Thanks to all of you who have been braving the showers and wind to get to the farm or farmers’ market lately, we appreciate your efforts!

Hope you enjoy the farm and the produce,

Paul and Rebecca, Elliott and the Fort Hill Farm Crew

Featured this week:

Red cabbage:  who doesn’t love a little color all wrapped up in a nutrient dense package. Like many of our fall brassicas this year, the red cabbage suffered from the deluge of rain and grew to diminutive proportions in response. It’s a storage champion: you can lose this one in the back of the fridge for a month and take it out in winter when you are missing the farm. Shred it along with carrots and green cabbage, toss with toasted sesame oil and vinegar for a delicious, locavore salad (or see the yummy recipe below).

Also available:

arugula, salad mix, tatsoi, pea shoots, sunflower sprouts, microgreens, head lettuce, garlic, chioggia and red beets, carrots, parsnips, rainbow chard, fresh herbs, curly green and lacinato kale, Brussels sprouts’ greens, Italian and Asian eggplant, sweet peppers, cayenne, jalapeño, poblano, shishito, and Serrano hot peppers, Blue Gold, Red Gold, Satina Gold, Kennebec, La Ratte fingerling, Magic Molly blue fingerlings, German Butterball Potatoes, and Dark Red Norland potatoes, green and red cabbage, celeriac, leeks, radishes, salad turnips, collards, fennel, escarole, butternut squash, sweet potatoes, and our fresh baby ginger and turmeric! 

Coming Soon:

Gilfeather turnips

Pick Your Own:

Flowers – are coming to an end after a long season, but the dahlias are going strong.

* For CSA sharers, we are offering 1 complimentary bouquet per share per week until frost takes the blossoms down. Please pick up a Flower Ring in the barn for bunch size.

Fresh Herbs: Italian and curly parsley, thyme, sage, oregano, and cilantro. Feel free to mix and match for your bunch. Some herbs are available in the barn, others are available for PYO only. Pick up an Herb Ring in the barn for bunch size. Please pick only the herbs with signs directly in front of them, as some young herbs are still growing! …

… and NEW for 2018: CSA members may pick 1 small PYO bunch of herbs (mixed or not) each week for FREE! One bunch per share. PYO only. Please see samples in the barn for bunch size.

PYO begins 30 before and goes 30 minutes beyond barn hours.


Recipes, suggested by Rebecca Batchie. For more recipes, check out the Fort Hill Farm Recipe Database

 

Sri Lankan Coconut Cabbage

Adapted from instantpoteats, from a Sri Lankan dish called mallum or mallung, which literally means “mix up.”

1 tablespoon coconut oil

1 medium yellow onion, halved and sliced

1 + ½ teaspoons salt

2 large cloves of garlic, diced

½ long red chili, sliced

1 tablespoon yellow mustard seeds (or 1 teaspoon mustard powder)

1 tablespoon mild curry powder

1 tablespoon turmeric powder (or 2-3 T fresh turmeric)

1 medium cabbage, quartered and shredded or sliced (core removed)

1 medium carrot, peeled and sliced

2 tablespoons lime or lemon juice

½ cup desiccated unsweetened coconut

1 tablespoon olive oil

½ to 1 can coconut milk

 

Heat a deep sauté pan to medium. Add the coconut oil, onion, and half of the salt and sauté for 3-4 minutes, until softened.

Add the garlic, chili and spices and stir through for 20-30 seconds.

Add the cabbage, carrots, lime juice, unsweetened coconut, and coconut milk; Cover halfway and simmer until the cabbage is to desired tenderness, about 10-15 minutes.

Serve with rice or beans, or as a side dish with fish or chicken.

 

Butternut Squash “Alfredo” with Crispy Proscuitto

By Herbaceous Catering & Co; recipe courtesy of the Westport Farmers’ Market

Ingredients

  1. 3/4 cup heavy cream
  2. 2 tablespoons of butter
  3. 1 pound of butternut squash, medium dice
  4. 5 sprigs of thyme, tied together with kitchen twine
  5. 1 pound fresh pasta (preferably fettuccine)
  6. 3/4 cup freshly grated Parmesan, divided
  7. Salt and pepper
  8. 6 slices Prosciutto

Directions

  1. Preheat the oven to 375, line a half sheet pan with parchment paper & lay the Prosciutto on it
  2. Bake for 15 minutes, rotating once, until darker in color, remove from oven and place on a paper towel lined plate (will crisp up more during cooling)
  3. In a medium saucepan, place cream, butter, squash, thyme & 1/2 cup water. Bring to a boil then down to a simmer for about 15 minutes or so, until the squash is tender. Puree with an immersion or standing blender until smooth. Season with salt and pepper
  4. While the squash is cooking, bring a large pot of salted water to a boil (the water should be almost as salty as the ocean). Add the fresh pasta and cook for two minutes until done. Reserve 1/2 cup of pasta water. Add pasta to squash mix along with half the Parmesan. Add pasta water, a tablespoon at a time, if it is too thick
  5. To serve, twirl pasta into bowl, sprinkle grated Parmesan, top with crispy Prosciutto.

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