Some bad news: the tomato force did not recuperate. Like last week, we will be bringing some tomatoes, but nothing like what we have been bringing in the weeks prior. A season for everything. Along the lines of sad news, our cut greens are also struggling- Arugula, Tatsoi, Mustard, Mizuna, Salad Mix… We would like to see so much more of them, and likely , hopefully, will, but for now are stuck waiting on their revival. May I suggest a kale or chopped choi salad for those of you missing such.
Kale Salad: Rip it from the stem. Rinse. Massage leaves with olive oil. Toss with Peppers, Onions, Sunflowers seeds and salt to taste. Add cheese if you like, it only makes it tastier…
Chopped Choi Salad: Chop the stems and rip the leaves. Toss with peppers, onions, and olive oil. Add in some grated ginger for some zing! Anything else you got around that you like is salads goes great here!
The rough edges of the farm are getting trimmed. Old crop areas are getting mowed down with our new mower, which is working wonderfully. Within the week we will be seeding cover crops to nurture our soils during their off season. We are on track to get those seeds in the ground on time and hopefully before a good rain.
If you remember emails for earlier in the season about “weed city”, well, weed city continues! We are facing all new levels of weed competition and are struggling to keep up. This is one good thing about the fall—as all the plants slow, so too do the weeds. I am looking forward to getting caught up and staying that way.
Just about all of our onions are cured, cleaned, and bagged now: lots and lots of onions… This means it is a great time to eat delicious Restorative Onion Soup or if you take it all the way and broil it with croutons and cheese: French Onion Soup! I enjoy this from now until spring. Caramelize onions with herbs and seasonings (stir occasionally but mostly, just leave ‘em alone), add wine (red, white, the one you are sipping) and simmer to reduce, add some flour to thicken, scrapping the bottoms and sides of the pan as you do, add stock (I usually use just water), simmer, simmer, simmer to meld the flavors (25-30min), Enjoy! It is a great recipe to make on a day when you will be about the house but don’t want to be actively cooking all day. I like to poach egg or two into a hot pot of this soup. Here is a link to one instance of a similar recipe, but there are lots and lots of onion soup recipes on the net for you to make your own.
That about wraps it up for now. I hope you are doing great and enjoying the big breezes.