It appears that we’ll be experiencing a couple of unexpectedly warm days following the rainy spell that persisted throughout last week. It sure would have been nice to have received some of this rain a little more spaced out and during the summer months, but the plants seem to be hanging on nonetheless. After a bout of rain, it’s essential for plants to have an opportunity to dry off to prevent the onset of disease. Rain can leave leaves and stems damp, creating an ideal environment for fungal and bacterial pathogens to thrive. If moisture lingers on plant surfaces for extended periods, it can weaken the plant’s defenses, making it more vulnerable to infections. Adequate air circulation and sunlight play crucial roles in allowing plants to dry naturally, effectively reducing the risk of diseases.
We spent the day Friday harvesting storage cabbage, the biggest one we got was 14 1/2 pounds! Fortunately we sell about 6000 pounds per year for our friends over at Spirit Creek Farm for their delicious kraut and kim chi, and a few restaurants also use it for their cole slaw and kraut as well. So don’t worry, you won’t be getting any cabbages that big in your share!
In your share this week:
Broccoli – Carrots – Cilantro – Cukes – Leeks – Onions – Red Peppers
Hot Peppers – Potatoes – Spinach – Delicata Squash – Tomatoes – Pumpkins!
A note regarding this week’s spinach: There has been a recent congregation of cut worms gathering in the greenhouse that our current planting of spinach calls home. While it may be disheartening to discover cutworms feasting on our spinach plants, there’s no need to despair. Cutworms are a common garden pest known for their big appetite, but their presence doesn’t render your spinach inedible. With proper care, you can still enjoy the greens. Simply pick out any affected leaves that we may have missed in the commotion of harvesting, give the remaining spinach a good wash to remove any potential residue, and it will be perfectly safe to include in your meals.
Apple Spinach Salad, from Gimme Some Oven
Salad Ingredients:
5 ounces fresh spinach
2 small apples, cored and thinly sliced
half of a small onion, thinly sliced
1/2 cup chopped walnuts, toasted
1/3 cup dried cranberries
3 ounces crumbled goat cheese
Apple Cider Vinaigrette Ingredients:
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 small garlic clove, peeled and minced
a generous pinch of salt and black pepper
- Make the vinaigrette. Combine all of the vinaigrette ingredients together in a bowl and whisk vigorously (or shake them together in a mason jar) to combine.
- Toss the salad. Add spinach, apples, onion, walnuts, dried cranberries, and half of the goat cheese to a large bowl. Drizzle with the vinaigrette, and toss to combine.
- Serve. Serve immediately, garnished with the remaining goat cheese, and enjoy!
Delicata Squash Gratin, from Feasting At Home
Yield: 8 servings
2lb delicata squash
2 tablespoons olive oil or butter
2 medium leeks, thinly sliced
4 garlic cloves, rough chopped
15 sage leaves, chopped (8 more for crispy sage leaf garnish – optional)
1 cup heavy cream (or sub coconut milk)
1/2 teaspoon salt and peppers
1/2 teaspoon nutmeg
1/2 teaspoon onion powder, optional
1/4 cup water
3 ounces gruyere cheese (or sub parmesan)
1/2 cup walnuts, chopped
- Preheat oven to 375°
- Prep Delicata: Thinly slice the squash into 1/8 -inch thick rounds. When you get to the seeds, scoop them out and continue slicing.
- Cook the Leeks: Slice and rinse the leeks- the moisture here will help them soften. Heat oil or butter in a large skillet over medium heat. Sauté the leeks, for 8-10 minutes, covering part way through so they soften. Add the garlic, sage and a pinch of salt, cook 2-3 more minutes. Turn heat off.
- Whisk: the cream with the salt, pepper, nutmeg and onion powder in a medium bowl.
- Layer: Grease a large 9 x 13-inch baking dish or 11-12 inch round baking dish. A big shallow pan is best to ensure even cooking. Grease the pan, add 1/4 cup of water to the bottom of the pan. Layer with squash overlapping slightly. Sprinkle with half of the sautéed leeks. Drizzle with 1/3 cup cream mixture. Sprinkle with one ounce of Gruyere (about 3-4 tablespoons grated). Add the 2nd layer of squash- using up any misshapen pieces here. Scatter with the remaining leeks. Drizzle with 1/3 cup cream mixture and sprinkle with grated gruyere cheese. Add the final layer of squash, overlapping and pressing down so not domed in the middle. Drizzle the remaining cream mixture over top, lightly sprinkle with cheese and the walnuts. Give the pan a little shake, press down in the center again so gratin is level, not domed. Cover, using parchment first as a barrier, under the foil if the foil touches the top of the gratin.
- Bake 45 minutes covered. Uncover, confirming the delicata is tender using the tip of a knife, then bake at 400 F uncovered, 15 minutes until beautifully golden
- To make the crispy sage leaf garnish, heat 1-2 tablespoons oil or butter in a pan over medium heat, add 8 whole sage leaves, saute each side 30 seconds or so until crisp (try a tester first) and place on a paper towel to cool for a couple of minutes. Arrange over the gratin.
For the farm crew,
Charlie
Food Farm 