by claybottomfarm | November 9th, 2012
“Greenhouses are like ships,” said Corinne earlier this week after we did some repairs to one of the houses. ”They take constant maintenance and you have to button down the hatches every once in while.”
Ben agreed. ”A boat is basically a hole in the water with four walls around it that you throw your money into. Greenhouses are kind of similar.”
Conversations aside, we braced for winter this week. We wired down and closed up the greenhouses and we built some “quick hoops” caterpillar tunnels (small temporary greenhouses) over outdoor spinach and leeks that we want to protect into mid-winter.
Some pictures of the late Fall greenhouses. Note several beds prepped for our early Spring plantings which will begin in late January. For those of you with big screens, if you keep clicking on the pictures you can see them close up.
Vegetables this week…
Salad mix and arugula – We put these is separate bags, but they can be mixed for a tasty Fall salad.
Beet bag – A mix of our sweet golden beets and red cylindra beets. Golden beets have a slightly higher sugar content. They are rarer and much harder to grow, but well worth it!
Sweet Potatoes -
Carrots – Again, these are sweet, like in the spring. Cool weather brings out the sugar content in vegetables and you can really taste the difference in carrots.
Ginger – Fresh ginger or “pink” ginger. Planted in February, harvested in November–that’s a long growing season!
Onions – Red storage onions
Garlic – This is our elephant variety. It gets a lot of compost and we plant in raised hills to get to it to grow BIG.
Winter squash – Hearts of gold and butternut. We love both of these. Butternuts never get old and hearts of gold is simply gorgeous.
Red Delicious Apples – We usually pass over Red Delicious, but this was the only regional option we could find. Sometimes, scarcity breeds invention. So, Rachel is going to try Red Delicious apples in the food dehydrator. The texture of these apples lends itself to drying. We’ll let you know next week how it turned out.
veggies – squash, turnips, etc.)We used the left over banana squash and all the carrots we had on handThe recipe was given to me while visiting Washington DC nearly 30
years ago. The restaurant was in an old town in Maryland, the day was
cold and drizzly. The outdoor patio was closed for the season, but my
sister pleaded with the owner to let us dine outside. They opened one
umbrella, and turned on one patio heater.We had four different bowls of their homemade soups – our favorite was
the carrot soup – and we were able to ‘dissect it’s at the table,
guessing at the ingredients. To our surprise and amazement, the chef
came out to greet us, and when we told her what we thought was in the
soup, she agreed, stating we missed one key ingredient. – the
proceeded to tell us the recipe. I do not know if the restaurant still
exists, but the soup lives on…”
The recipe is for 5 # of carrots, adjust up/down as needed.
Carrot Soup – using 5 pounds carrots
3 Tbsp butter (can use olive oil, but the soup will taste less
1 head garlic
2-3 Med onions
1 5# bag carrots
4 Cups water or 4 cups chicken stock
4 bouillon cubes (if using water)
1 Tbsp Basil – fresh will take slightly less
Dash nutmeg (the secret ingredient)
Saute onion and crushed garlic until transparent.
Add carrots (and other root veggies) if using squash, remove the outer
skin, add only the flesh.)
Cover with liquid.
Bring to boil, boil until carrots are tender.
Reduce heat, remove carrots and other veggies and transfer to a
blender. Puree, adding just enough liquid to get a smooth consistency.
( We have found that using a hand blender is much easier and less
Return puree to stock and blend. Simmer on low heat.
Add basil and dash of nutmeg.
Can be thinned with water, cream, or skimmed milk. Should be the
consistency of waffle batter.
Serve with rustic bread, white wine, and a salad. Takes the chill off
after a cool day working outside.