Days like these have me missing the harvesting for the farmers market, but then I know there will soon be more days like last Saturday’s market; low 40’s and pouring rain! That’s not so much fun anymore!
None the less, there are crops in the field that are continuing to grow and produce beautifully. We have already harvested and put into cold storage most of our crops for winter. There are still some tasty vegetables in the field that we’ll harvest for the early winter storage share boxes and for our Open Farm Market and we also offer some select produce for sale now from the fields while the weather holds.
With the extended warmth of this extraordinary fall, I have been enjoying the continued season of gleaning produce that remains in the field, even though I know that an El Nino season isn’t without consequence. We have had a few light frosts, but no hard freezes yet and that is very unusual for this time of year. The frosts have made some of the hardier greens that remain in the fields sweet and tasty and we continue to harvest them until the extreme cold arrives. I know that we will be relying on our storage crops soon enough but for now, with a little more time to cook we’ve been gleaning the fields and loving it all.
With a little more time on my hands I have been playing with leafy “blends” and there have been some interesting creations. I wince each time I say “pesto” (sans basil) so perhaps “pâté would be more appropriate. My favorite so far is Kale and Fennel Leaf. You may find that blend surprising, but then so did we! The Fennel leaf brought an unexpected sweet balance to the kale and it was very good. Spinach and cilantro was also a hit although the Arugula/cilantro mixture was…so-so. I’m still working on that.
We’ve also been on a bit of a sweet onion binge. (So sweet they have Halloween candy beat!) The large, sweet beauties don’t store as well through the winter months as the storage varieties do but they sure do caramelize and cook down for some delicious onion soups, onion tarts and baked onion dishes. They were also a perfect pairing with Savoy Cabbage in a Sweet Onion and Savoy Cabbage Casserole last night.
Our first Winter Market at the farm is coming up on Saturday, November 21. From 10:00 – 2:00 pm. There will be lots of certified organic produce, eggs and more.
Available from the farm NOW are some varieties of potatoes, onions; red, yellow, white or sweet (get them while they last) and anything that we can easily harvest from the fields for you: beautiful broccoli, kale, collards, cabbage, celery root and Daikon radish and leeks. Just call ahead to set up a time and stop out: 920-988-5023.
For the “cream of the crop”, mark your calendars for Nov. 21 or sign up for a winter share to be sure that you get the crops that we have reserved just for them!