2015_summerweek13

Summer 2015 – October, Week 13

At a Glance:

Chioggia Beets, Carrots, Sweet Onions, Savoy Cabbage, Cucumbers,
Italian Zucchini, Green Beans, Yellow Beans, Bell Pepper,
Dandelion, Yellow Chard

 

 

Dear Friends,
There is a saying among firefighters:

Firefighting is easy; it’s like riding a bike, except that the bike is on fire, and you’re on fire, and everything is on fire, and…well, you get the picture.

I feel that way about farming sometimes, it’s easy, like riding a bike, except that the bike is on fire, and you’re on fire, and everything is on fire.  Then, it’s October.

October for me is all about cleaning up. I would like to simply say it’s easy, like cleaning your kitchen, except your kitchen is 70 acres and you need trucks and loaders and your help is already working full time and then some and if you’re lucky you’ll get everything in before the mud makes the fields impassible. But then all the pipe and pumps are in the barn, and the fields are covered with rye and vetch and clover.

This year, barring early rain, I have just enough time to get all the open areas cover-cropped before it gets too cold for a solid stand of rye. A well orchestrated Fall plan is a work of art in early spring. Lush green fields passively creating tons of material to add tilth to next year’s soil, feed next year’s crops, retain nutrients, prevent erosion, and feed pollinators.

Wish me luck!

Mike

We harvested an abundance of Italian zucchini this week (truly surprising this time of year!), so I have included my favorite zucchini bread recipe.  Give it a try and freeze what you don’t eat!

 

Zucchini Bread

Julie Sochacki, One United Harvest
Makes two large loaves
3 eggs

1-3/4 cups sugar

1 cup light vegetable oil

2-1/2 cups peeled, grated zucchini

2-1/2 tsp. vanilla extract

3 cups flour

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

3 tsp cinnamon
1/8 c walnut or hazelnut oil
Beat the eggs, then add sugar, mixing well. Add the oil, zucchini and vanilla, mix well. Sift the dry ingredients and slowly add to sugar mixture. Stir until well blended. Add the nut oil and stir.

Bake at 350 degrees for approximately 55-60 minutes in two greased (9x5x3) loaf pans.

Cool on wire racks and freeze or refrigerate.

Hot and Sour Cabbage Salad
Adapted from Gourmet, December 2001

1 lb Savoy cabbage, thinly shredded

1 small onion, thinly sliced

1 medium carrot, shredded

1/4 cup seasoned rice vinegar

1 tablespoon minced peeled fresh ginger

1 teaspoon sugar

1 pepper, very thinly sliced

Put cabbage and scallion in a large bowl.

Bring vinegar, ginger, and sugar to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Pour hot dressing over cabbage, peppers, and onion, tossing to combine.
Dandelion Greens with a Kick

Adapted from recipe by TTV78
Recipe found at: http://allrecipes.com/recipe/222744/dandelion-greens-with-a-kick/

1 teaspoon salt

1 bunch dandelion greens, stems trimmed, washed well, torn into 4-inch pieces

1 teaspoon salt

1 Tablespoon olive oil

2 teaspoons butter

1/2 onion, thinly sliced

1/4 teaspoon red pepper flakes

2 cloves garlic, minced

salt and ground black pepper to taste

1 tablespoon grated Parmesan cheese (optional)
Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.

Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.

Sprinkle greens with Parmesan cheese to serve.