Hello! Welcome to the First Fall Share Box! The days are getting cooler and the crops are getting sweeter! Here on the farm this week, we are moving animals around, prepping beds for garlic planting, drilling in winter wheat for harvest next late Spring and harvesting fall crops.
In the box this week you will find:
Red Radishes- Nice plump crisp radishes. Great for Roasting, as well. Brown Butter Radishes
Salad Turnips- you can also eat the tops by braising them, cooking them, putting them in a soup. The turnip part is really sweet right now! Indian Cooked Turnip Greens with Turnips
Broccoli- So tender and sweet this time of year! We love to just do a simple steam and then a quick high heat fry with sesame oil and tamari or soy sauce.
Red Beets- 1.5 lbs These keep for months if you keep in a plastic bag in the fridge. Roasted Beet Salad- use the spicy salad greens, too!
Brussels Sprouts- 1 lb. These are so great roasted until they are a bit browned. Make sure to roast them long enough or they can be a little tough, like cooking collards- you just need to do it long enough at a high heat in oven.
Futsu heirloom Squash- These squash are a bit of a mystery as they are technically a Futsu, at least thats what I planted! But they turned out to be a bit bigger with smooth, thick skin instead of dark warty skin. But a taste test proved they are better and more creamy than the black futsu...so there you go! Roast like you would any squash. of course a bit of brown sugar and butter never hurts.
Butternut Squash- Of course a favorite. you can also peel and chop and put in the freezer for later if you don't want to use it right away. Butternut does have a thinner skin and can get punctured easily, then rot. So if you see a blemish I would use it pretty quickly or chop and freeze.
Spicy Asian Greens- A hefty mix of spicy but not that spicy greens! Mizuna, mustards, arugula, scarlet frills. So good! You can cook, too, but I recommend eating fresh. it is really zingy and crunchy.
Collard Greens- oh boy, my favorite. Last night I stuck a bunch chopped into my dutch oven with a chunk of our ham, a quart of our chicken bone broth, onion, apple cider vinegar and garlic and slow cooked at 250 for 4 hours. Seriously, these collards are like butter! Slow cook with any stock and you've got something amazing.
kohlrabi - peel and chop or grate. Eat raw or make fritters or slaw. So many options. Keeps well in the fridge for weeks.
Peppers- 2 last week for these and we are into October!
Cilantro- keep in plastic bag in fridge. Lasts for about a week or so.
Feeding our Goat Friends
Oats Cover crop looking great!
Grow Fall cabbages, Grow!!
In the box next week:
storage Diakon Radish
Scarlet Frill Bunch