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Summer/Fall Week #22

Posted 10/28/2014 7:03am by Hannah.

IN THE SHARE THIS WEEK: 

Tues: Pie Pumpkin, Sweet Potatoes, Cabbage, Onions, Watermelon Radish, Garlic, Lettuce/Mesclun, Kale, Chard, Herbs

What to do with your Pie Pumpkin: While preparing a pie pumpkin much the way you would squash is fine, they are also excellent choices for pies, soups, muffins and breads.

Watermelon radishes are excellent in flavor (less sharp than other radishes) and appearance. They are an heirloom variety of daikon radishes.


LAST EVENTS OF THE YEAR:

NOVEMBER 1ST

Saturday Community Breakfast: 8-11 AM Stop by for a farm-sourced delicious breakfast and then take a stroll through our greenhouses or along the Lost Creek.

Saturday Night Live Music: 6-9 PM Eric Ian Farmer, singer/songwriter; Eric Burkhart, acoustic guitar; and Josh Troup, percussionist. BYOB Family-friendly event.  Kitchen opens at 6pm and music starts at 7pm. Sponsored by the Juniata Cultural Arts Committee


REMINDERS: 

Blue Rooster Orders: If you are interested in grass-fed beef or lamb or free-range pork, you can place an order with our partner farm at BlueRoosterFarm.com and we'll deliver it with your CSA share.
Fresh Chicken Days: For those interested in fresh (vs. frozen) chicken, we will be delivering fresh chicken to Harrisburg on November 3 and State College November 4. We will ask you to reserve your fresh chicken ahead of time.


FARM NOTES:

I’ve decided that the extra fall sunshine and warmth while the trees are still colorful are central Pennsylvania’s way of reminding us how much we love this region before it gets bitter cold and we are tempted to forget. (Perhaps analogous to a farmer’s relationship to their work…)

Sunny days have let us open up the greenhouses, which helps control disease and keep the greens looking sharp. We have also been able to progress on the construction of one of two greenhouses: last Friday, we moved the structure to its winter position, and today we pulled the plastic over! Learning how to build a high tunnel is a rite of passage for a farm intern, I’ve decided, and while Roy and his brother Dale deserve much of the credit, it’s been fun to help out in these later stages. Not all farm interns are as lucky! You should come check out the new high tunnel this Saturday either at the last farm breakfast of the year or at the evening concert.

-Allison


Did you know we have hundreds of recipes on our website and they can all be searched by ingredient? Simply visit www.VillageAcresFarm.com/recipe and search away. We are in the process of adding this year’s newsletter recipes but we’ve got tons to choose from. If you come across a recipe you particularly like, please send it and we’ll add it.

Recipe:  Roasted Fall Salad

Now that tomatoes are gone, perhaps you wonder how to turn your mesclun or lettuce mix into a meal.

Here’s how I do it:

  • Chop into bite-size pieces your root vegetables such as sweet potatoes and beets (peeled).
  • Mix with olive oil, rosemary and salt and roast at 375F until soft but still slightly firm. Cast iron skillets work great.
  • Let cool, and toss with mesclun mix, sliced onion, cheese and a dash of balsamic vinegar. Refrigerate leftover roasted vegetables by themselves, ready to mix with the mesclun for a quick dinner.