October 18, 2021 Farm Happening Fall Extension--
Diggin It
The sweet potato dig went well. Better than average yield on these rows. Thank you to those who joined us, I hope you had fun treasure hunting in the soil! Sorry we couldn’t do a weekend dig this year. With all the September rain, we had to wait and wait. The forecast was rainy on Saturday, so we had to jump at the dry Friday that we had. Go to the Facebook page to see a video clip of the plow bringing up the potatoes from the soil. So pretty.
WHAT’S GROWING ON
In August and early September, we seed trays of cool weather plants for this fall CSA extension. This week, the turnips are ready! Remember those delicate white sweet Hakurei salad turnips? They are best eaten raw as slices or in salad. They can be gently stir-fried or roasted, but you can also cook them to mush, so be careful. I think they are best raw. You can sautee the turnip greens as well, or go feed the greens to the goats. The lettuce heads are bigger now and so good! We still have some of those bodacious napa cabbages. I keep making slaw or salad with them. My son just eats a crunchy inner leaf whole. They make great scoops for hummus or rice. Coming up in the next couple weeks are bok choy and tatsoi.
Arabian Squash Casserole
I’m bringing this Moosewood Cookbook casserole back from years ago when I used to make it frequently. It calls for these farm ingredients: a couple bell peppers (a red and a green), butternut squash and garlic. Also onion, feta cheese and a little yogurt. Let me know if you try it, or better yet, post on the House in the Woods Farm and Friends FB group!
https://www.molliekatzen.com/recipes/recipe.php?recipe=arabian_casserole
