Slowly, all the storage crops are being harvested and brought in from the fields. We pulled the onions last week and let them dry in the sun but now we are collecting them and cleaning them. We have shallots, cippolinis, red and yellow storage onions to offer.
It is remarkable that it is the middle of October and the summer crops are just ending. We will have no more tomatoes or basil this week.The zucchini plants are still beautiful but they are barely producing fruit. The heat wave boosted them a little but after this week we will not have any more. We have plenty of sweet peppers though!
Hopefully, we will have rain this week. After the heat wave, moisture would feel so good. We are slowly pulling the old crops, the irrigation, the remay and hoops from the fields. After a little rain, we will mow them and plant cover crop. If we get rain this week, we are planning to till a section of the field in preparation for next year's strawberries, garlic, and spring onions.
Thank you to our friend David Howekamp for the beautiful photos this week!
This week's list:
- Hakurei Turnips
- Sweet Peppers
- Zucchini and Summer Squash
- Escarole and Frisee
- Winter Squash
- Parsley, Dill, and Cilantro
Winter Squash and Kale Gratin
- 1 butternut squash, peeled and sliced thin
- 2 bunches kale, sliced thin
- 1 large onion, sliced thin
- About 4 tablespoons olive oil
- 1 pint cream
- Salt and pepper to taste
- Preheat the oven to 400 degrees.
- Saute the onions in about 2 tablespoons olive oil over medium heat until soft. Add a pinch of salt when cooking. When they are ready, remove them from the pan into a bowl.
- Saute the kale in about 2 tablespoons olive oil over medium heat until it is just soft and has released some juices. Add a pinch of salt when cooking. It does not need to be cooked thoroughly.
- Line a 9x11 baking pan with half of the winter squash. Add a sprinkle of salt and pepper on top.
- Layer in the onions, kale, and finish with the rest of the squash and another sprinkle of salt and pepper.
- Pour on the cream. Cover the pan and bake for about 40 minutes or until the squash is soft.
- Remove the cover and bake for another 5 to 10 minutes until the top is slightly browned.