by claybottomfarm | October 18th, 2012
Ben planted spinach this week. The idea was to have a January harvest ready to pick just when the earth is coverd with snow and it seems like spring will never come. So, you can imagine his shock and dismay to see his carefully prepared garden completely torn up by animals. He blamed the cat (who was, in retrospect, only half way responsible). So, the cat is now banished to the barn. When he got around to putting in the second planting, he was again flumoxed – several hours later- to find the second planting ripped up in a similar -though not identical- fashion as the first. After identifying Chickens as the culprit, he took them to the chopping block and planted for a third time. This time, all looks good. The moral? Don’t mess with Ben’s spinach plantings.
In This Week’s Boxes:
Tomato- These are red Mountain Fresh Tomatoes from the greenhouse.
Peppers- We are so lucky to have had such a nice crop this year with these tasty guys.
Eggplant- Some of the eggplants have small scars on the surface. You can trim the scars and use the rest. These are Japanese eggplants that are a bit more tender than traditional larger eggplants.
Petite Salad Mix- We were a little low on the regular salad mix, so this week the mix is a new petite salad. The leaves are slightly smaller than the salad mix, but larger than micro-greens. The mix will be a little more spicy and includes red stem radish, green radish, purple streaks mizuna, arrugala and tokyo bekana. Both flavor and nutrients are concentrated in the smaller leaves, so you’ll enjoy a salad party in your mouth with each bite. ENJOY!!!
Kohlrabi- You may trim the skin and slice the kohlrabi root into rounds. They are great dipped in peanut butter (like carrots) or just eaten raw. They can also be cooked/steamed or chopped thin into a stir fry or added to roasted vegetables.
French Breakfast Radish
Winter squash (Green Acorn and Heart of Gold): Acorn-shaped squash is one of the most widely available among the small winter squash. It measures about 6 inches around and weighs 1 to 2 pounds. Acorn squash is a good source of calcium. Baking is an excellent way to bring out the flavors of this squash.
This Week’s Squash Cooking Tip:
To cook winter squash, place unpeeled pieces cut sides down on a shallow baking dish and bake in a 350°F oven for 30 minutes or longer. Check for doneness by piercing with a fork or skewer. When tender, remove from the oven and allow the pieces to cool. Spoon out the soft flesh and mash with a fork or process in a blender or food processor. Peeled pieces can be cut into cubes and boiled until tender. Use with any recipe calling for cooked mashed or pureed squash. Or microwave the squash pieces on high for 15 minutes or longer.
Small acorn squash and spaghetti squash can be pierced in several places with a long- tined fork or metal skewer and baked whole. Piercing prevents the shell from bursting during cooking. Place the squash on a baking dish and bake for 1 1⁄2 to 2 hours at 325°F. Test for doneness by squeezing the shell. When it gives a bit with pressure, it is done. Alternatively, wrap halved and seeded squash in aluminum foil and bake for 30- 60 minutes in 325 degree oven or until soft enough to scoop out of the shell.
Some people like to add butter and maple syrup or brown sugar to their baked squash for sweetness. Alternatively, you could add a herbed salt rub for a savory flavor.