With fall's chilly nights, things are changing in the gardens. This will be the last week for tomatoes, and there may not be many. It's time to feature the fall crops like beets, kale, green onions, regular onions, and greens. This week we still have raspberries and sweet potatoes, too.
Some of you have been asking how long we will have our farm stand on Harvie this season. We plan to do weekly Harvie deliveries through the last Thursday in October (October 29). After that, we will still sell on Harvie, but it will be every two weeks through the winter. Since there will be fewer items available on the farm stand then, we will reduce the service and delivery charge to $3.00 per time. Items available after October will include eggs, kale, onions, garlic, and strawberry and raspberry jam.
It's time to heat up the kitchen! Here is one of our favorite fall and winter recipes. We often add some of our venison brats, cut up, for a main dish.
Roasted Vegetables
6–8 cups cut-up potatoes, sweet potatoes, carrots, turnips, onions, beets, winter squash, garlic
2 tablespoons oil
1 tablespoon dried or 3 tablespoons fresh herbs such as rosemary, thyme, parsley, oregano
Salt and pepper to taste (add after roasting)
Preheat oven to 425 degrees. Toss all ingredients except onions together. (Keep onions separate, as they will cook faster. Add them to the pan 10 minutes into baking time.) Spread vegetables in a single layer on a greased baking sheet. Roast until tender, 30–45 minutes, stirring occasionally.
Season with salt and pepper. Makes 8 servings as a side dish, 3–6 as a main course.
