It is really starting to feel like fall out there this week. Days are getting shorter and the temperatures are dropping. Flowers are starting to slow down but do not fear, we will still be bringing a beautiful assortment to the market.
As for produce, we will be bringing the following items to market:
Arugula
Tuscano Kale
(aka dinosaur or black kale)
Rainbow Lacinato Kale
Christina’s Salad Mix
Bright Light’s Swiss Chard
Red & Yellow Onions
Cipollini Onions*
Garlic
Red Shallots
Italian Sweet Frying Peppers
Sweet Orange Bell Peppers
Baby Eggplant
Red Ace Beets
Golden Beets
Chioggia Beets**
Radishes
Tomatoes
Purple Potatoes
Fresh-Cut Rosemary, Spearmint, Cutting Celery and Parsley
Farmer Tom’s
Oyster Mushrooms
Scratch Farm’s
Celeriac
Leeks
Spinach
Tomatoes
Sweet Peppers
Purple Potatoes
White Potatoes
Husk Cherries
Salad Turnips
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Here’s a recipe that I will be trying now that “soup weather” has returned.
Smoky Greens and Beans
Bon Appitit, November 2009
INGREDIENTS
- 2
tablespoons
olive oil - 1
large onion, chopped
- 2
garlic cloves, chopped
- 1
14 1/2-ounce can diced tomatoes in juice
- 1 1/2
teaspoons
smoked paprika - 1
14 1/2-ounce can vegetable broth
- 8
cups
coarsely chopped assorted greens (such as kale, mustard greens, and collard greens about 8 ounces) - 1
15-ounce can cannellini (white kidney beans), drained
- Grated Manchego or Parmesan cheese (optional)
PREPARATION
-
Heat oil in heavy
large pot over medium-high heat. Add onion and sauté until soft and
beginning to brown, about 6 minutes. Add garlic; stir 1 minute. Add
tomatoes with juice and paprika; stir 1 minute. Add broth and greens;
bring to boil, stirring often. Reduce heat to medium-low, cover, and
simmer until greens are wilted and tender, stirring occasionally, about
15 minutes. Stir in beans and simmer 1 minute to heat through. Divide
among bowls; sprinkle with cheese, if desired.
Nutritional Information
One serving contains the following:
Calories (kcal) 207.8
% Calories from Fat 35.3
Fat (g) 8.2
Saturated Fat (g) 1.0
Cholesterol (mg) 0
Carbohydrates (g) 26.8
Dietary Fiber (g) 6.4
Total Sugars (g) 7.0
Net Carbs (g) 20.4
Protein (g) 7.4
——————–
Ever wonder what could be making big holes
in your garden greens such as kale or swiss chard? Look no further
than the jumping herbivore, the grasshopper. The grasshoppers at the
farm are about an inch in length and are especially happy making a meal
of our kale crops as seen below.
in your garden greens such as kale or swiss chard? Look no further
than the jumping herbivore, the grasshopper. The grasshoppers at the
farm are about an inch in length and are especially happy making a meal
of our kale crops as seen below.
Seeing so many grasshoppers today, I realized how little I knew about these insects. I found an interesting article, 10 Fascinating Facts About Grasshoppers that some of you may find interesting as well. Please refer to the article for more details.
1. Grasshoppers and locusts are the same thing.
2. Grasshoppers have ears on their bellies.
3. Although grasshoppers can hear, they can’t distinguish pitches very well.
4. Grasshoppers make noise through stridulating or crepitating.
5. Grasshoppers can fly.
6. Grasshoppers jump by catapulting themselves into the air.
7. Grasshoppers cause billions of dollars in damage to food crops annually, worldwide.
8. Grasshoppers provide an important source of protein to people in many parts of the world.
9. Grasshoppers existed long before dinosaurs.
10. Grasshoppers sometimes “spit” brown liquid to defend themselves.
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Hope to see you at the market.
Farmer Kim