Special thanks to the Glenn parents this week, with their help, we were able to replace a fabric wall on the greenhouse that had developed some tears and a torn zipper door. With their help, we were able to frame up a real endwall. It's still waiting for plastic to be put on it, but it looks a lot better than it did last week and will last for years. Thanks guys!
Things on the farm this week have been good. We look forward to the end of october and things slowing down a bunch, three of our weekly markets will end and with them our CSA pickups. November will mean just one market per week and a much slower pace for us. (We are currently harvesting for four markets per week, four csa dropoffs, as well as three restaurants.)
Please join us for our last CSA event of the year! We will be planting garlic on the saturday, the 25th of october. The event will begin at 4:30 PM (after market for us) and we will do what we can before dark, please stay for a potluck supper and a last chance to say hello and goodbye to other CSA members for the year. An email reminder will follow.
Tonight we had a Cornell Cooperative Extension Event at our farm to plant garlic and talk about fall gardening. We were excited to have an enthusiastic group of 13 show up at our place to take a tour, talk about CSA, and learn about growing garlic. It was neat to be able to open up our farm to some community members and to meet some more local folks! Plus, we got 40 some pounds of garlic planted, not a bad deal at all!
This week's share:
Apples
Winter Squash
Parsnips
Onions
Chard/Kale
Lettuce mix
Spicy greens mix
Next week's expected veggies:
potatoes, garlic, brussels sprouts?
Apple Pudding
Butter a pie plate, cake pan, or casserole dish. Peel and slice 4 to 6 apples (Granny Smilth or Pippins work the best).
Combine:
1 cup sugar 1/2 teaspoon salt
1 cup flour 1 teaspoon Baking Powder
1 egg, beaten
Pack this crumbly mixture over the apples and sprinkle with the following topping:
1 Tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon of nutmeg
Doth with butter. Pour 1/2 cup of water over the top.
Bake at 350 for 45 minutes or until the apples are tender.
(this recipe is yummy, thanks, marcia! Next time i make it, i will omit the egg and perhaps just dot with a little more butter, i didn't like the eggyness)
two ideas for parsnips, also nice sliced or grated on salad!
Oven fried Parsnips:
Heat oven to 400 degrees. Julien parsnips toss in olive oil and salt. Spread in a single layer on a baking sheet. Bake 15 minutes, toss well with additional salt. Continue to bake, tossing occasionally, until golden brown, about 30 minutes total.
Cream of Parsnip-leek Soup:
1 lb. Parsnips, diced
2 leeks, sliced
5 cups of stock, seasoned with salt and pepper to taste
¼ cup skim milk powder
Tamari or soy sauce
Chopped parsley
Cover parsnips and leeks with stock and cook until tender. Puree in blender. Add remaining stock and heat in a double boiler. Whisk skim milk powder into 1cup water, ad to soup about 10 minutes before serving. Add tamari/soy sauce, correct the seasoning to taste, and garnish with parsley. Makes 4-6 servings.
have a great week!
liz and matthew
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