The past two mornings have been quite chilly with patches of frost across the farm. This morning we had to wait to harvest until the frost had melted. It has not been cold enough to kill the tender crops but it is a gentle reminder of what is coming and their production will definitely slow. We preharvested the last few heirloom and early girl tomatoes yesterday before removing the twine holding them up and pulling the t posts. We will harvest all the peppers off the plants today. The field they are all in should be empty and ready to till next week.
We planted the winter lettuce, fennel, and pac choy into the first tunnel yesterday. We also tilled the second tunnel and will seed it to spinach and more in a few weeks. We rented an extra cooler to store the bounty of potatoes, carrots, and more that we have this year.
Fall festival is Saturday November 3rd from 11 to 3!
This week's pick list:
Cilantro, Parsley, and Dill
Pick your own Strawberries and more…..
Revolution Bread is available.
We have so many beautiful green chiles! They are great to roast, freeze, and use all winter.
Green Chile Sour Cream Dip
1 heaping cup sour cream
2 oz cream cheese, softened
1/2 heaping cup roasted & peeled green chile
1/2 teaspoon salt, to taste
1/4 teaspoon cumin
Combine all ingredients in a blender or food processor. Refrigerate to blend flavors at least 1 hour, preferably a few hours or overnight.
New Mexico Green Chile Sauce
1/2 up chopped onion
1 clove garlic, minced
1 Tablespoon olive oil
1 Tablespoon flour
1/2 cup chicken stock
2 cups chopped green chile (roasted, peeled & seeded)
1/2 teaspoon cumin
1 teaspoon oregano
salt to taste
Heat the oil and saute onions until transluscent, add garlic and cook until softened. Stir in flour, oregano, cumin and salt and pepper and cook 2 minutes. Slowly add stock and whisk until smooth. Add the chile. Cover and simmer at least 30 minutes stirring occasionally.
Add water or stock if sauce gets too thick. Makes about 3 cups.