Veggie Feast September 5, 2018

Notes from the Farm

Watch out for the chicks!  Our baby chicks have graduated from the safety of their greenhouse shelter into the great outdoors, and they are everywhere!  These little fuzzballs are fast and curious so watch your step (and your toes if you are wearing sandals).


Nali and a chick share the water bowl

Chicks on the run

Autumn is here!  Last week we harvested the sweet onions and shallots, they are drying in the shop and will soon be suitable for storage.

Curing onions


This Week’s Veggie Feast

Veggie feast September 5

Lacinato and Red Russian kale, Red Ace beets, red onions, tomatoes, cucumber, red potatoes…

New This Week

Baby Pam Winter Squash

Baby Pam Pumpkins are the best!  Early, bright orange and tasty. The easiest way to bake any winter squash is to put it in the oven whole, yep, whole.  Place a baking dish underneath to catch any drips.  Bake at 350 – 400 degrees for about 40 minutes or until the flesh is soft and you can easily pierce the skin with a fork.  Let it cool and then split it open.  Remove seeds (you can still roast these for a yummy snack) and scoop out the flesh to use in a pumpkin pie, soup or casserole.



These are the best leeks we have EVER grown.  Kinda exciting.

The edible part of a leek is the white part plus an inch or so of pale green.  Smaller leeks are more tender, making them perfect for grilling or braising, while larger leeks are perfect for soup and gratins.  Due to how leeks are grown, they often have lots of dirt between the leaves so they need to be washed well.  Cut off the greens an inch above the white part and slice off the roots, leaving a thin piece attached so that the leaves remained joined at the base.  Halve the leeks lengthwise down the middle to the root end.  Rinse well under running water while you fan the leaves to make sure you are getting dirt stuck between leaves.  Cut leaves can also be rinsed after cutting.  If using in a soup, leeks do not caramelize well so they are best lightly cooked.  In addition to the classic Vichyssoise and Cock-a-Leekie soups, leeks go well with potatoes, fennel, celery, capers, parmesan, goat cheese and olives.


Finally!  Third time is the charm.  The first two plantings never took off and we had to order new seed in July.  Cilantro is one of my favorite herbs and is used in many cuisines around the world.  It doesn’t store well so use within the week, or better yet the next few days.