Once again we hope everyone has been enjoying their produce. This past week was another productive one at the farm, however we did not get accomplished what we were wanting to, as farming often goes. We had planned to start the great sweet potato harvest, but with all the rain, the fields were too wet to plow the potatoes out of the ground. So hopefully we will begin the harvest this week. We cleaned out the greenhouse and prepared the beds for our winter crops, and put insulation in our herb dryer to aid in energy consumption in curing our sweet potatoes. On Sunday, I walked all the fields to see how the crops are doing, and what needed to happen for the following week. I saw some good things and bad things. We have some cabbage worms on the kale, broccoli, kohl rabi, and collard greens… that is the bad news. However, that can be controlled by us spraying BT on the leaves. The BT is a bacteria that is not harmful to us, but kills the worms within about three days. It is safe enough that I can spray the leaves and my 7 year old son can walk behind me picking leaves and eating them. The good news for the week… is that the broccoli is starting to make heads and they are about the size of a dime right now. What that means to you is.....you should be eating broccoli in about two weeks. As for this week members can expect to receive; eggplant, okra, peppers, radishes, celery, celeriac, garlic, arugula, mizuna, and sweet potatoes.
MIZUNA SAUTEED WITH GARLIC AND FISH SAUCE
1 bunch mizuna, about 10 ounces
2 cloves garlic, crushed
2 tablespoons oil
1 teaspoon fish sauce
1/4 lemon, fresh
Salt to taste, about 1/4 teaspoon
Freshly ground pepper
Roughly chop mizuna into 1-inch segments and set aside. Place a wide and shallow pan or a wok over high heat. Add the two tablespoons of oil. Add the crushed garlic and stir around for 5 or so seconds. Add the greens to the wok or pan and sauté for 1 minute, stir around constantly. The mizuna should be softened but still crisp. Add the fish sauce and salt and stir around to distribute evenly. Garnish with a squeeze of lemon and freshly ground pepper. Serve warm or tepid.
Crispy Sweet Potato "Fries"
2 pounds large sweet potatoes, scrubbed
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 450 degrees. Halve the potatoes and cut into 1/2 inch wedges. Toss with the oil, salt, and pepper in a medium bowl. Arrange to potatoes in a single layer on a non-stick baking sheet. Bake, turning once, until browned and crisp, about 35 minutes.
Steamed Radishes (super simple!)
Radishes
2 tablespoons water
1/4 cup butter
Trim the ends off of the radishes and peel a band of radish-skin from around the middle of the radish. Steam the radishes in a covered microwave safe container for 8 minutes or until fork tender. Drain and toss with butter, serve immediately.
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Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849
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