NEWS FROM THE FARM
Well, just like clockwork, we froze on the 1st of September. My helpers and I scrambled around to get our garlic off of the field and as much row cover onto the field as possible. We saved some beans and some zucchinis, but many of our tender plants got the cold breath of death. Luckily, almost all of our peppers, tomatoes, and eggplants are in my hothouse that you can see in this painting. We are keeping it closed at night and hoping for ripe fruits.
We finally harvested our field peas on Monday and will be planting our winter cover crop and building our garlic beds in the next couple of weeks. We also transplanted all of our fall cabbage, kohlrabi, broccoli, and kale as many of our rows of beans came out in the freeze. It’s a time of transition here at the farm!
Well, just like clockwork, we froze on the 1st of September. My helpers and I scrambled around to get our garlic off of the field and as much row cover onto the field as possible. We saved some beans and some zucchinis, but many of our tender plants got the cold breath of death. Luckily, almost all of our peppers, tomatoes, and eggplants are in my hothouse that you can see in this painting. We are keeping it closed at night and hoping for ripe fruits.
We finally harvested our field peas on Monday and will be planting our winter cover crop and building our garlic beds in the next couple of weeks. We also transplanted all of our fall cabbage, kohlrabi, broccoli, and kale as many of our rows of beans came out in the freeze. It’s a time of transition here at the farm!
Kathy Deggendorfer came to paint at the farm. You should come and paint at the farm too!
ITALIAN COLESLAW WITH FENNEL AND CAPERS
· 4 cups chopped cabbage
· 1 medium fennel bulb, trimmed, chopped
· 1/2 cup chopped fresh Italian parsley
· 3 tablespoons drained capers
· 3 tablespoons fresh lemon juice
· 2 tablespoons extra-virgin olive oil
· 2 garlic cloves, minced
Combine cabbage, fennel, parsley, and capers in large bowl; toss to blend. Mix in lemon juice, oil, and garlic. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before serving.)
Wonderful as a side dish with grilled sea bass, halibut, or marinated, skewered shrimp
Eggs!
We finally have a small surplus of farm-fresh eggs that will continue for the rest of the season. Many of you have asked for eggs and now is your chance! I am selling them for $5 a dozen and can bring them to your CSA drop. Just let me know a day in advance via email.
Also, remember to get your beef the same way. We are still selling 10lb and 20lb mixed boxes!
· 4 cups chopped cabbage
· 1 medium fennel bulb, trimmed, chopped
· 1/2 cup chopped fresh Italian parsley
· 3 tablespoons drained capers
· 3 tablespoons fresh lemon juice
· 2 tablespoons extra-virgin olive oil
· 2 garlic cloves, minced
Combine cabbage, fennel, parsley, and capers in large bowl; toss to blend. Mix in lemon juice, oil, and garlic. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before serving.)
Wonderful as a side dish with grilled sea bass, halibut, or marinated, skewered shrimp
Eggs!
We finally have a small surplus of farm-fresh eggs that will continue for the rest of the season. Many of you have asked for eggs and now is your chance! I am selling them for $5 a dozen and can bring them to your CSA drop. Just let me know a day in advance via email.
Also, remember to get your beef the same way. We are still selling 10lb and 20lb mixed boxes!
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