Aah, October. What a great time of the year. The landscape is transforming as the foliage begins to turn. The days are getting shorter and Playoff baseball has begun!
Life on the farm continues to roll on by as we get closer to the end of the season. The harvest, along with cleanup projects keeps us busy these days. Besides cleaning out the hoophouses when they are ready, the next big project will be to plant next year’s garlic. I always aim for the week of Halloween to get garlic in the ground. And that is quickly approaching. I’ll keep you posted with our progress.
Nothing too exciting happened last week on the farm. I did harvest the first of our baby ginger at the end of the week to take down to the Fire Cider Celebration and Market in Press Bay Alley in Ithaca.
That was a really cool event because all of the vendors were selling the ingredients needed to make fire cider. If you’ve never had fire cider before, I highly recommend it. Especially in the winter months. It’s a traditional folk remedy that is a serious immune booster!
Let’s get to this week’s CSA share. There are some new items in this week’s choice that I’ll get to at the end. But first, the old standby’s. The hoophouse/greenhouse crops continue to produce, so there is still eggplant, sweet bell peppers, sweet fryers, heirloom tomatoes (although, their end is imminent), cherry and beefsteak tomatoes. From the field this week, we have lettuce mix, rainbow chard, potatoes, beets, carrots, fennel, garlic, kohlrabi, snow peas and hot peppers. The two new items in this week’s choice are Napa cabbage and winter squash. We really love using the Napa cabbage in stir fry’s in our house but there’s plenty to do with it. For inspiration, check out these ideas. As for the winter squash, it wasn’t a great year for it. A combination of wet, cool weather and lots of weeds made for a very poor yield. But we still managed to get some out of the field. This week there will be a variety of different dumpling types. These little buggers are easily roasted in the oven. Just slice them in half, drizzle a little olive oil over them and roast in the oven at 425 for about 30 minutes. I like to add a little brown sugar and maple syrup.
Coming soon (maybe even next week) watermelon and black radishes.
Have a great week!