In the wake of the destruction from the fires we have been grateful to have the grounding work of growing food. While being outside and caring for the land and animals in the smoke has not been easy, we have worked together to find a balance between our health and the needs of the farm. We were also thankful to gather in the barn on pick up days, to hear each other's stories, and to offer support to each other.
We had a hard frost last week which killed many of the summer crops, not only tomatoes, peppers, and cucumbers but zinnias and dahlias as well. The sudden end to many crops is always surprising but the benefit is that cool weather should sweeten the kale and cabbage and allow them to flourish.
The egg production of the older laying hens has started to drop and the new flock of young hens is just beginning to lay the tiny pullet eggs. Their production will increase as the other flock decreases. We may have another dip in the amount of eggs when the older hens are retired and we transition to having one flock.
This week's pick list:
- Winter squash
- Summer squash
- Sweet pepper
- Parsley, cilantro, and dill
- Pick your own crops!
- Revolution Bread is available
- Deorative pumpkins and gourds
Harvest Festival is coming up on November 4th!
Apple and Bitter Lettuces Salad, from nytimes.com
- 1 tablespoon fresh lemon juice
- 1 tablespoon sherry vinegar
- 1 teaspoon balsamic vinegar
- Salt to taste
- 1 scant teaspoon Dijon mustard
- 1 small garlic clove, puréed
- ¼ cup extra virgin olive oil or grapeseed oil
- 2 tablespoons walnut oil
- 4 to 5 cups mixed bitter and pungent lettuces, such as endive, radicchio, arugula, frisee, or 3 to 4 cups bitter lettuces and 1 to 2 cups torn up milder lettuce such as bibb or romaine
- 1 large or 2 smaller tart apples, such as a Braeburn or Pink Lady, cored and cut into very small dice (1/2 to 1/4 inch)
- 1 tablespoon chopped fresh tarragon
- ¼ cup toasted cashews or broken walnuts or pecans (lightly toasted if desired)
In a small measuring cup or bowl, whisk together lemon juice, vinegars, salt, Dijon mustard and garlic. Whisk in oils. Taste and adjust salt.
Combine lettuces, apples, tarragon and nuts in a salad bowl. Toss with the dressing and serve.