Notes from Windy Willow Farm 2008 CSA Week 19

News from Windy Willow Farm
2008 Week 19

This week’s share includes:

3 sweet onions
1 Qt red potatoes
1 Qt Brussels sprouts – One of the highlights of the fall garden is our Brussels sprouts. Last year I discovered how awesome they are roasted in the oven, with olive oil and coarse sea salt. They’ve been kissed by a few light frosts as well, but they are always reliably sweet.
2 sweet red Italian pepper - last week at my farm stand a customer stated, “I’m really nervous that these are hot peppers.” In response, I picked one up and bit into it like an apple. It was sweet, like candy!
1 Acorn winter squash – you know these are ripe when you see the orange spot on the side. They are sweet, a little hard to cut through and go nicely with butter and sugar. A bit stringy for some, they also improve with age.
1 bunch ruffled kale – These, too, get sweeter when touched by frost.
1 bunch carrots – using my newly purchased harvesting broadfork, I dug these carrots. Not much improvement on the post-harvest condition, there’s still tons broken and gouged. I just am a terrible carrot digger, so my apologies. The good thing is that carrots get sweeter with each frost, so enjoy!

Best guess for next week – (maybe) sweet potatoes (not sure if the small harvest is enough for CSA), butternut squash, beets, carrots (maybe Mark will dig them for us!)

Favorite customer comment – “Thanks for the great party!”

Photo Captions: 1) Gwen and her pigs 2) CSA members visiting the pigs during our picnic

This past weekend was our 4th annual CSA picnic and bonfire. A great time was had by all, with great food, conversation and company. We took a tour of the new greenhouse, visited the pigs, lost some members in the raspberry patch and enjoyed the starry sky during the bonfire. Thanks to all who attended who made the event a success.

As the gardens slow down, I’m taking advantage of the extra time to work in the greenhouse. When we were constructing the structure, we used the tractor, and lots of people and ladders throughout. We even worked in the rain and mud, resulting in a soil that is hard like cement 3 inches below the surface. I brought out my newly purchased broadfork (this one has fewer tines than the harvesting fork) and have been steadily working my way through. After rototilling, I begin on one side and drive the broadfork all the way into the soil. I do this by standing on it and shifting my weight back and forth. Then I step off the back and pull down with the handles. This loosens the soil and creates 8 inches of airy planting space. Imagine carrots planted there would be gorgeously straight! Once I’m done broadforking the current area, I’ll rototill one more time, to create a fine seed bed, and begin planting. My current planting list is as follows: mesclun (heavy on the asian greens), spinach, arugula, mizuna, claytonia, and kale. I’m planning on transplanting swiss chard and beets from my outside garden into the greenhouse. Planting at this time will give the plants a chance to grow and get established prior to the dark days of deep winter. By the end of the week, the electrical and plumbing work will be complete. A friend has advised me that the “08 Summer of building the greenhouse will soon be a distant memory.” Can’t wait!

I can’t believe this is the second to last CSA pickup! I’ve enjoyed the season so much, and have been thrilled at the bounty from the garden. I am asking that each member fill out one of our surveys. We treasure the feedback in each year’s survey to help plan the following years. Either print one out or pick it up at the farm. I can’t wait to hear what you think of our season!

Eat what you can, can what you can’t.
Gwen, Mark, Sarah and Jason Hyde

© 2008 Gwen Hyde

The recent chilly weather has made me anxious to get out my soup pot. I can’t wait to use some of the beautiful ruffled kale to warm my winter kitchen.

Toscana Soup - Allrecipes

Submitted by: Ken MillerRated: 5 out of 5 by 63 members
Prep Time: 15 MinutesCook Time: 1 Hour
Ready In: 1 Hour 15 MinutesYields: 5 servings
"This soup is sure to warm your bones on a chilly night and won't leave you hungry. Potatoes, sausage and kale are simmered in chicken broth and cream, with onions and garlic."
INGREDIENTS:
12 links spicy pork sausage,
sliced
1 tablespoon vegetable oil
3/4 cup diced onion
1 1/4 teaspoons minced garlic
2 tablespoons chicken broth
4 cups water
2 potatoes, halved and sliced
2 cups sliced kale
1/3 cup heavy cream
DIRECTIONS:
1.Preheat oven to 300 degrees F (150 degrees C).
2.Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
3.Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
4.Stir in broth, water and potatoes; simmer 15 minutes.
5.Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.

This is my favorite method for potatoes, a little rosemary is a nice addition.
Garlic Roasted Potatoes recipe - Potato Recipes

Ingredients:
4 medium Roasting potatoes.4 x Cloves garlic.2 tablespoons of Oil.Salt to taste.
Preparation Instructions:
1. Preheat the oven to 425 F.2. Wash the potatoes and cut them in half lengthwise. Cut each half into 3 slices.3. Peel the garlic cloves. 4. Mix the oil, potato slices, garlic cloves and salt in a bowl until evenly coated. 5. Put the potatoes and garlic in a baking pan and bake for 30-40 minutes.