What's new 11/10/09
by Joanne Frazer
Saturday we harvested the last batch of potatoes for this season. Yeah!!! Luckily Mike was able to use his tractor to turn the soil over and pull out the nettle plants so we could then pick up or dig out the spuds. We were able to dig, put them into harvest baskets, dump in a pile, sort, bag, weigh, and put them into our vehicles with lots of daylight left (it only took us about 6 hours to get it done). At the end of the day we had gathered close to 1700 pounds. We had help from friends and it was fun. There's something wonderful about working with a group of people. Not only does it go faster but it also makes it upbeat. A great big thank you goes out to all of those who helped!
John's been busy cultivating all the rows. There's something magical about looking out from the window early in the morning, with the sun coming up, shining on the rows of vegetables, all nice and neat. It just makes your heart swell!
The gophers think so too. The master trapper is once again hot on the trail of the little bugger who is eating the brussel sprouts before they're ready. John already caught one but it's mate is still out there...for now anyway!
We still have 'Cluck Bucks' available if you want to get your order in before we sell out. John and Andy moved the chicks into a bigger coop with good, strong fencing around it so they can walk around safely. Now all we need is some kind of covering to protect them from the hawks. There's always something, isn't there!
My son, Scott, and his friend, Bridget, came home for the weekend. It was wonderful meeting her and visiting with them. I'm glad the weather was so nice. I only wish they could've stayed longer. Still, Thanksgiving isn't too far off and I'll get to have both of my kids home. Yeah!
Please remember the new pickup day is Wednesday!
medium box : $10.00
2 lbs roasting potatoes
1 bunch carrots
1 bunch kale or chard
onions
garlic
large box : $15.00
2 lbs roasting potatoes
1 bunch carrots
1 bunch kale or chard
onions
garlic
fennel
Pak Choi or beets
This week we are including small potatoes that are the perfect size for roasting. So here's how to do it: first wash and scrub them with a vegetable brush, then put them in a bowl. (You can add the carrots, fennel, and beets too. Just cut the carrots and beets into chucks about the same size as the potatoes. We cut the fronds off of the fennel, cut it into quarters, and wash well under running water.) In a measuring cup put enough olive oil to cover the potatoes (about 1/8 cup), add some fresh or dried herbs (thyme, rosemary, basil, oregano, marjoram, dill, parsley, crushed red pepper flakes, salt), mix together, pour over poatoes and toss to cover evenly. Then spead them in a single layer on a roasting pan or glass casserole dish. Put them in a 475 degree oven and cook for about 20 to 30 minutes. Stir them about half way through and check periodically to see if they're done.
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