Dear Sundog Farm Box Members,
We have been enjoying pretty nice weather to work outside putting the farm to bed for the winter. Also, we made 38 six foot by 100 foot beds made for next year (more to be made in the spring). These are beds made with 4 inches of compost, and we are planning to plant them about 100% more densely next year. This means more onion and more cabbage for the fall boxes for next year! (Our fall crop of cabbage never developed heads this year.) We have also applied some interesting substances to aid in crop production for next year: 'soft rock' (minerals/plant food), calcium (to improve habitat for microbiology), humic acid, sugar, fish fertilizer (microbe food), and microbial tea (microbes) - quite a witch's brew, and we're excited to see how it will all go next year.
This week we are featuring a few things. One is celeriac which is ball-like root of a celery-like plant. The texture is that of a root; it is somewhat sweet and starchy and, like parsnip or potato, makes a hearty side in fall or winter suppers. It is also a good substitute for celery and could do double duty as celery and potato in a hearty soup. Also we are featuring Black Futsu squash and butternut squash. The lumpy dimpled skin of the Black Futsu need not be peeled. We remove the seeds, cut it into wedges and roast with oil and salt on a tray and serve with dragon sauce! Our favorite recipe for the butternut squash is butternut squash risotto. Both of these dishes are enjoyed by the whole family. The featured potato this week is the Russet - a white fleshed dry potato most often enjoyed baked or mashed. (Remember to heat the milk before adding to the mash to prevent gluey texture.) And if you love tomato soup, we are listing a one-time special on 6lbs of tomato just for you. We hope you enjoy!
The Sundog Team.
