Tropical Fall

farm sunset

At this point it looks like we won't be able to get our last few trays of transplants that we wanted to overwinter under cover will not be able to get planted. In fact if the rain doesn't stop soon, we'll start to get worried about being able to till beds for planting our garlic in a couple weeks. This time of year, with lower temperatures and less sunlight, the soil takes much longer to dry out enough to cultivate it.

Expected vegetables:
Salad mix
Sweet potatoes
Potatoes
Celeriac
Winter Squash - Delicata, Carnival
Chard
Kale
Carrots
Beets
Leeks
Onions
Garlic
Ginger
Eggplant
Peppers
Jerusalem Artichokes
Cilantro
Beans
Husk Cherries
a few tomatoes
a few raspberries
a few cherry tomatoes

Next week: Acorn Squash, Salad Turnips, Watermelon Radishes (they only look like mini watermelons!)

Savory Bread and Cheese Bake

3 T butter
12 oz. crusty bread (French, Italian, sourdough, rye, pumpernickel, whole wheat)
1C grated cheese
1C chopped scallions (Muddy Fingers Farm suggestion: try with Leeks...mmm...)
6 eggs
2 C milk
1 tsp salt
1/4 tsp black pepper
1 generous T Dijon mustard

Preheat oven to 375 degrees. Put the butter in 2 qt baking dish and place in the oven to melt. When the butter is melted, swirl it around to coat the dish. While the butter melts, cut the bread into 1-inch cubes ( about 6 Cups loosely packed). Place the bread cubes in the buttered baking dish. Sprinkle evenly with cheese and scallions (leek).
Puree the eggs, milk, salt, pepper, and mustard in a blender, or beat the eggs in a bowl and then whisk in other ingredients. Pour the custard over the bread and use a spatula to push the bread down into the custard. Bake covered with aluminum foil for 25 to 30 minutes (depending on the shape and depth of the baking dish). Remove the foil and bake until puffy and golden brown, about 5 minutes.

from Moosewood Simple Suppers