CSA Week 16!!!
This week we’ll be doing a poll on whether folks would be interested in buying a bag of winter storage crops after the CSA season is over. We’d be making it a one time pickup the first week of November.
Hello folks, What a gorgeous fall week. This is why we LOVE Vermont. I hope everyone had some fun outside watching soccer games, working in the yard, going for walks or bike rides.
ON THE FARM: All of our chickens for 2008 are finally processed and in the freezer. I hope those of you who got to enjoy a fresh bird made a tasty treat last weekend. We still have plenty more of frozen birds, so just let us know. TURKEYS are selling- we have 20 more so get your deposit in for Thanksgiving. We are continueing to put up our hay for the winter in the barn for the sheep, cows and horses. Speaking of horses, our vet is coming Thursday to ultrasound our Suffolk Punch draft horse mare, Abbey, to confirm her pregnancy. Also we’ll be doing the same to our milk cow, Eliza Jane. Stay tuned for the results.
IN THE GARDEN: Well we’ve started to put the parts of the garden away for the season, brushogging the high weeds, pulling up the plastic mulch, discussing plans for the cover cropping with Winter Rye and deciding where to put next years garlic. The frost has not gotten us yet, cross your fingers, but we have covered our precious more delicate crops two nights with remay just in case. There are still too many tomatos and peppers yet to harvest to lose them.
Ill sell blemished tomatoes for canning for $2/ lb. Just give me a holler before 1pm on Thurs on my cell 233-3862.
THIS WEEKS HARVEST: Turnips (see 2 recipes), Butternut Squash, Tomatos, Garlic, Carrots, Kale or Chard, Pac Choi, Peppers, Broccoli, Tomatillos
IN THE KITCHEN: Tomatillos and Turnips see below… yum.
TURNIP- This turnip recipe is a tried-and-true family favourite. After peeling, turnip is simple to prepare, making it a great everyday side dish that still feels special enough for holidays and special dinners. Some may consider it comfort food.
For this recipe, choose a large waxed turnip, also called rutabaga or swede.
Turnip can smell a little bit strong while it’s cooking. If it becomes bothersome, consider cooking it outside on a barbeque burner.
Turnip Recipe Serves 4
- 1 large rutabaga (turnip)
- 1 tsp. salt
- 1/4 cup butter or margarine
- 1-2 tsp. brown sugar
- Wash the turnip and peel it with a potato peeler. Cut it into rough cubes; don’t worry about keeping the size or shape consistent; it will be mashed up later.
- Bring a medium pot of water to the boil and add about one teaspoon of salt. Add the turnip.
- Boil for about 45 minutes; drain.
- Add about a quarter of a cup butter or margarine and the brown sugar.
- Mash all the ingredients together. Stir, then add salt and pepper to taste.
Turnip Souffle Prep 40 min Cook 30 min and serves 6
1 1/2 pounds turnips, peeled
1 1/2 teaspoons salt, divided
1/2 teaspoon sugar
1/2 cup butter or margarine
2 tablespoons all-purpose flour
2/3 cup milk
4 eggs, separated
3 bacon strips, cooked and
|1.||Place turnips, 1/2 teaspoon of salt and sugar in a saucepan; cover with water. Cover and cook until turnips are tender, about 15-20 minutes; drain well and mash (do not add milk or butter). Set aside.|
|2.||In another saucepan, melt butter; stir in the flour and remaining salt until smooth. Add milk; bring to a boil. Cook and stir for 2 minutes. Beat egg yolks in a small bowl; gradually stir in 1/2 cup hot milk mixture. Return all to pan; cook and stir for 1 minute. Stir in turnips; remove from the heat. Beat egg whites until stiff peaks form; fold into batter. Spoon into a greased 11-in. x 7-in. x 2-in. glass baking dish. Sprinkle with bacon. Bake, uncovered, at 350 degrees F for 30 minutes or until golden brown.|
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