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October Harvest

Posted 10/23/2012 12:04pm by Dave.

Last Sunday, I had the pleasure of leisurely wandering the farm collecting a selection of our “in season” produce to take for a booth at an event at the Unitarian Church in Harrisburg. We had had our first frost two nights before and the items harvested were the true cold tolerant vegetables. Even though I have been planning, planting, and weeding all these vegetables all season long, it was striking even to me the amazing beauty and diversity of vegetables that can be produced on this land at this time of year: Pumpkins, 4 types of squash, refreshing Hakurei Turnips, zesty watermelon radishes, the ever reliable carrot, broccoli (coming to everyone’s box soon we hope!), kale, the delicious red beet, celariac, tatsoi, bok choi (our cabbage alternative this year), onions, garlic, the comforting sweet potato, potatoes, spinach, and arugula.


In the box: Acorn Squash, Carrots, Red Beets, Watermelon Radishes, Potatoes, Onions, Bell Peppers, Hot Peppers, Mesclun Mix, Broccoli (Full Shares), Spinach (Fulls) or Chard & Beet greens (Mediums).

Produce and Cooking Notes…
Watermelon Radishes – Be sure to slice into these beautiful radishes and take a look at the vibrant pink flesh. A very tasty radish, indeed!
Potatoes – These potatoes are not from our farm, but from a neighboring Amish grower who is spray-free but not certified organic. We had a rough year for our storage potatoes and so bought some in for the winter from friends of ours who meet our standards for natural growing.
Bell Peppers - The last of our bell peppers for the year - they are unfortunately not holding well in storage. Full shares are also getting a couple of the skinny, red, wrinkly Jimmy Nardellos - and nobody is getting hot red cayenne peppers in their boxes.
Broccoli – Just starting to head up and tends to come in at different times which makes it hard to offer it to everyone at the same time. We hope to get it to everyone as soon as we can.
Mesclun Mix – Always delicious, sometimes spicy salad mix. Mesclun is a French term that originally meant a mixture of tender salads that were wild-harvested to renew the blood each spring. For you, with the aid of field tunnels, the renewal is available in the fall and all winter long as well!
Spinach or Chard & Beet Greens: Everyone is getting some sort of fresh cooking green today, suitable for adding in to most any dish. Full shares are getting a bag of spinach greens, while medium shares get a mix of young chard and beet greens.


Sweet Pickled Onion Watermelon Radish Salad

1 large watermelon radish, sliced into thin rounds
1 small mild onion, sliced into thin rounds
1/3 cup orange juice
2 Tbsp extra virgin olive oil
1/2 tsp sea salt
1/2 tsp pepper (fresh ground)
2 Tbsp apple cider vinegar
splash of rice wine vinegar (optional - adds an extra layer of tart-sweetness)
1. Slice your onion and radish. Place in a large mixing bowl.
2. Add the remaining ingredients to the mixing bowl - toss well.
3. Place in fridge to chill overnight.
4. Serve!

Mesclun Beet Salad

1 tablespoon red wine vinegar or sherry vinegar
3/4 teaspoon balsamic vinegar (optional)
1/2 teaspoon Dijon mustard
1 small garlic clove, finely minced or pureed (optional)
Salt and freshly ground pepper
1/4 cup extra virgin olive oil
6 ounce mesclun mix
2 medium or 4 small beets, roasted (to roast, simply place whole, sliced or cubed beets in a high heat oven or under the broiler), peeled and cut
A handful of fresh herbs, like chervil, tarragon, parsley and chives, chopped
Whisk together the vinegars, garlic, salt and pepper in a bowl or measuring cup. Whisk in the olive oil. Toss with the lettuces, beets and herbs just before serving.
Variation: Add 1 to 2 ounces crumbled feta or goat cheese to the mix.


*A note from The Greenhouse organization on their YES WE CAN Event at the FoodShed…

The Greenhouse is a community organization dedicated to transforming Harrisburg, Pennsylvania from a food desert into a food oasis by recovering food that would have otherwise been wasted, preserving it in healthy and creative ways and then distributing it to the community.

Yes We Can! is the Greenhouse's inaugural formal event and we are hopeful that you will take part in this exciting endeavor.

October 27: Stuff the Bus! is the fundraising and equipment gathering event for Yes We Can! Stop by Lenker Manor Park (just a block off the intersection of Derry Street and Wilhelm in Swatara Township) on Saturday October 27, 2012 anytime from 1:00-5:00 pm to Stuff the Bus with cases of canning jars (and other canning equipment). In return for your kind canning or monetary donations please enjoy some spicy chili, warm cornbread and hot cider. Special guest Bobbi Carmitchell will provide music.

November 3: YES WE CAN event - The Greenhouse is working in collaboration with Village Acres Farm & FoodShed for this event. Village Acres is in Mifflintown, PA, north of Harrisburg. Carpooling will be available. Please visit their website to view the amazing facility that we will be using for the Yes We Can! event. We will begin canning at noon on Saturday November 3, 2012. Shifts will be available throughout both Saturday and Sunday. Please mark your calendars now.

WHO ARE WE? The Greenhouse is a community group made up of passionate people that believe that healthy fresh food should never be locked away in dumpsters and buried in landfills while people are hungry. We believe that access to healthy and delicious food is a right, not a privilege. The Greenhouse is seeking energetic and passionate individuals to carry this mission forward.

WHAT DO WE DO? We recover food that would have otherwise been wasted and preserve it through canning, drying and freezing. The food that we use is always high-quality and we use safe food handling techniques. The food is recovered from farms, gardens and grocery stores. The Yes We Can! project will involve cleaning, sorting, canning, boxing and distributing apple sauce for a nonprofit service organization in Harrisburg that serves children.

WHY? Because access to healthy food is a right. We are hopeful that you will participate in this hands-on project. Take this first step toward transforming Harrisburg into a food oasis with us.

Can't make it to either event? Donations of canning equipment, jars, seals, lids, and other general kitchen utensils are being accepted on an ongoing basis.

Please contact Ashlee Shelton at (the.greenhouse.can@gmail.com) to arrange to make a donation or to be added to our mailing list.