Week 20….yes, 20!

A lot of days have been looking like this lately.  But the veggies are still adding some nice color to the farm!

A lot of days have been looking like this lately. But the veggies are still adding some nice color to the farm!

Hi all, Alli here again.  As I’m sure you’ve noticed, Alison and I try to always alternate writing the blog posts.  However, a friend of hers from Texas is visiting us, so you’re stuck with me again this week!

I have to tell you…..Four Winds Farm is one fabulous place!  It’s located in a really wonderful spot.  Not only does it have an amazing view of the Shawangunks, but we keep missing out on the frosts happening in the area.  So even though our hands are freezing cold and wet during early morning harvests at this time of year, there are still a few sensitive crops living on for at least a little while longer for you to enjoy!  There are some other crops in the ground right now, however, that are patiently waiting for the frost to come along and sweeten them up.  Certain greens, parsnips, and rutabagas, among a few other things, can withstand frosts and actually benefit taste-wise from them.  That means that while we might be in the full swing of fall with the season winding down, you’ll have to wait just a bit longer to see the full variety of fall foods!

A praying mantis keeping watch over your braising mix today

A praying mantis keeping watch over your braising mix today

Of course, many delicious things are on the menu for this week.  Here’s some of what I think will be in your shares:

Lettuce
Buttercup squash
Watermelon Radishes
Scallions
Onions
Mustard Greens
Braising Mix
Dill
Carrots
Bok Choy

…and likely some other things, as usual!

The two things I’m soooo excited for you to eat this week are the buttercup squash and the watermelon radishes.  Buttercup squash is a funny looking winter squash on the outside, but it is a gorgeous, deep orange on the inside.  It’s the sort of sweet squash that just begs you to roast it or turn it into a thick, creamy soup.  And as I mentioned last week, don’t forget to save and cook the seeds!  Buttercups have big fat seeds perfect for snacking on.

Buttercups ready for you to take them home!

Buttercups ready for you to take them home!

And watermelon radishes, ah!  Talk about a gorgeous food.  Kind of boring looking from the outside, with whitish/greenish skin, they are a vibrant pink inside.  These are amazing sliced up on a piece of buttered toast and sprinkled with salt.  Or if radishes aren’t quite your thing, try pickling them!  They would look lovely sliced up in a jar and could even make a great gift for the pickled radish lover in your life.

The magical colors of the watermelon radish

The magical colors of the watermelon radish

image_2

Watermelon Radish:  a new paint color for our walls?? 

Personally, though, I think I might try some variation of this recipe:

http://mylivingnutrition.com/2013/03/12/watermelon-radish-and-carrots-with-sesame-viniagrette/

And for those of you who happen to be bakers and want to try something different with your squash, this looks delicious:

http://www.tasteofhome.com/recipes/buttercup-squash-coffee-cake

And just a note about your radishes and carrots:  these will store really well, for quite a long time, if you keep them in a ziploc bag in your fridge.  Alison and I have been collecting the weirdest and smallest carrots throughout the whole season, and we still have some from months ago in the fridge that are great.  I know you’ve been getting some funny looking and small carrots, too, so save them up and then make a big pot of carrot-ginger soup!

See you all soon, and happy eating!
Pumpkins and Butternuts patiently waiting for your last shares

Pumpkins and Butternuts patiently waiting for your last shares

I wasn't lying when I said we really can't get enough of the sky here!

I wasn’t lying when I said we really can’t get enough of the sky here!

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2 Comments

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2 responses to “Week 20….yes, 20!

  1. Are you growing any of those delicious “cheese pumpkins” we used to get in shares a couple of years ago? Those were GREAT and provided lots of tasty pumpkin for the freezer so we could make pumpkin bread all winter–yum!! Fingers crossed….

    • Hi Carolyn,

      No cheese pumpkins this year, but thanks for letting us know how much you liked them–something for us to think about for next year! You will be getting the Black Futzu pumpkins we mentioned in the blog and also pie pumpkins, so you can certainly make some of that yummy pumpkin bread!

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