Saturday, November 17, 2018

Vegetables Are Still Growing Strong

Brrrr...It is getting cold out there.  There have been a few hard freezes on the farm but they have managed to keep most of the crops growing for now.  The radishes that were in the boxes are either Daikon or Japanese green radishes.  They can be used raw in salads or you can saute them or use them in soups etc.  Some of you may be wondering 'where is the broccoli?'  Sorry.  But it did not do well this season.  So different from other years when we had loads of beautiful heads.  Hopefully, it will do better next year.  They still have winter lettuce, kale, cabbage, turnips, and some mixed salad greens growing and they have potatoes, sweet potatoes, and a few different varieties of winter squash stored.

Stay safe and stay warm.

Friday, November 9, 2018

On The Count Down

potatoes, butternut squash, lettuce, radishes, garlic, sweet potatoes, kale

5 weeks remain in the CSA for this year.

Recipe Of The Week: Coconut Custard Sweet Potato Pie

Coconut Custard Sweet Potato Pie

3 eggs
1/2 cup of sugar
1/4 cup of brown sugar
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of ginger
2 cups of cooked and mashed sweet potatoes
1 cup of evaporated milk
1 cup of coconut
1 uncooked pie shell

Put all ingredients (not the pie shell) in the blender.  Blend until smooth.  Pour into unbaked pie shell and bake at 350 for 50 minutes or until knife comes out clean.

Thursday, November 1, 2018

Some Good Looking Kale This Week

It loos like fall is finally here.  Last week there was good wether on the farm and this week they are calling for rain.  There are 6 more weeks to go of the 2018 season.  They have a good supply of fall squash, potatoes, sweet potatoes, kale, garlic, and lettuce greens.  Greenhouse lettuce will be ready for the last weeks of the season.

Recipe of The Week: Yummy Potatoes

Yummy Potatoes

9 pounds of potatoes, cubed
1 cup of butter
1 Tablespoon of salt
1 Tablespoon or course garlic salt with parsley
1 Tablespoon of parsley flakes
1 teaspoon of black pepper

Cook potatoes in 1-2 quarts chicken broth with soup base until soft.  Then drain.  Put potatoes in a roaster and sprinkle seasonings on top.  Melt butter and drizzle over seasonings.  Cover and bake at 350 degrees for 20-30 minutes.