it is the first day of fall! It is Steve and my 20 year anniversary today and we are planning to go out for a nice dinner, just the two of us. I am not gonna tell you where, so it stays the two of us. It is hard to believe 21 years ago I came as an intern from Germany to learn about farming in community here at Birdsfoot, met Steve for two weeks before he went on vacation to Europe, for two more weeks after he came back and than for four weeks in Germany and in June 1991 I came to live here, built a house and got married with in three month. Well the house took 1 1/2 years to built. I had never planned to leave Germany, to farm vegetables ( my love is cows) or to get married....(a committed relationship yes)...
Here the season is winding down a bit. we had two frosty nights. We had covered the Basil, Peppers and beans and since we are on a hillside the frost slid down. So the second beans are starting to flower again. We finished the first beans second flush. If we are lucky with the frost we might get more beans in one or two weeks. We have less, but bigger celeriac this year and the carrots need a bit more growing and we topped the potatoes to avoid blight spores getting on the tubers. So this week we didn't have any digging of fall roots yet.
We all are happy to go a bit slower for a week. We also have 15 St. Lawrence students every week, that help with harvest weeding and cover cropping. So far we got two fields in oats and wheat to be ready to go next spring.
This is your last week of Extra Leafy and flowers. Mixed Greens shares will end next week.
We are sending Arugula for the leafy shares. It tastes good as a salad or you can put it in a pasta dish with olive oil, garlic and cottage cheese or feta cheese.
here are some more recopies for onions :
Balsamic Braised Onions
· 1 pounds small onions, peeled
· 2 tbsp olive oil
· 1/3 cup balsamic vinegar
· 1/4- 1/3 cup water
· 1 tsp salt and pepper
1. Pack the onions tightly in a single layer in a large skillet or saucepan. Combine remaining ingredients and pour over the onions. Bring to a low simmer and cook, uncovered, until onions are tender, turning them over about halfway through the cooking.
2. This will take about 15 minutes. Raise the heat to high and boil, carefully turning the onions occasionally to prevent sticking, until liquid is reduced to a glaze, 15-20 minutes.
3. Add additional salt and pepper to taste. Serve warm. Makes 3-4 servings
Legumes in Garlic & Onions
· 2 cups peas or beans or your choice (prepared according to normal directions)
· 1 qt water
· 1/2 tsp turmeric
· Salt and pepper
· 1/4 cup oil
· 1 tbsp mustard seeds
· 2 tsp cumin seeds
· 1 medium onion, finely chopped
· 3 cloves garlic, chopped
· 1/2 tsp chili pepper flakes
1. Prepare beans or peas as usual, adding turmeric to the water.
2. Heat oil in medium pot, add mustard and cumin seeds, and fry until mustard seeds start to pop. Stir in onion and garlic, and fry till browned and soft.
3. Mix in ground chili pepper flakes and stir for 30 seconds.
4. Remove and pour over the peas or beans. Stir, cover and simmer for 10 minutes, stirring occasionally. Serve hot over rice or meat.
Also this weekend is the Sustainable Living Fair at the Cooperative Extension Learning Farm on Rt.68. I am attaching their workshop schedules . I hope there is something there for you.
See you, Dulli