Blue Gate Farm News – Volume IV, Number 22 – September
25, 2007
In this week’s box:
Beans: Yellow/Green Mix or Maxibel
or
Turnip Greens*
Cherry Tomatoes*: Juliet
Eggplant:
Hot Peppers: Super Chili really hot little red peppers from our
neighbors the Heartsills
Sweet Peppers: Paprika
Tomatoes*: asst. heirlooms
Winter Squash*: Butternut
(tan) or Fairy (green w/streaks)
* from
the upper garden
For those with the Herb
option: Basil: Dark Opal, Chives, Fennel
Featured Recipes (on back): Greens and Brown Rice Casserole
Japanese Style Squash
Rain this week: 0.65”
What’s up on the farm?
Just a brush of
red can be seen in the maples around us this week and the oaks are starting to
yellow, while the five-leaf ivy has been glowing in the trees for a week
already. The corn harvest has begun and across
the countryside we can hear the quiet rumble of the combines in the
fields. The signs are all in place and
the calendar says its official, fall is here!
The new chicks are
growing like weeds. Their wing and tail
feathers are nearly grown in and they are all practicing their running and
wing-flapping skills as they chase flies and moths around the brooder coop. They are more fun to watch than anything on TV.
This week has been
a time of clearing and planting. We are
still working on clearing out the finished garden beds, just trying to get the irrigation
tape out is quite a trial, but we are making progress. We also have continued planting more
fall/winter crops including radishes and arugula, as well as replanting a few
crops that didn’t germinate (or were eaten off) such as beets, chard and
spinach so those will be longer in coming. We are also trying to get ready for our big
October events, including the Farm Crawl on Oct. 7th and the CSA
Harvest Party on Oct 14th. We
will write more about the Harvest Party next week, but you can check out info
about the Farm Crawl in a feature article in the Des Moines Register on
Wednesday and at www.farmcrawl.com.
With the arrival
of fall, we bring you a couple of autumn vegetables, turnip greens (which can
be used in any recipe calling for spinach, kale or collards) and winter squash.
Unfortunately, winter squash is the one
crop that is nearly impossible to successfully grow on a large scale without
chemicals. The squash bugs and cucumber
beetles are merciless. Although we
planted four varieties of squash totaling nearly 400 row feet, you are
receiving our total squash harvest today, that’s all that survived the insect assault.
So we hope you really enjoy them. Store winter squash in a cool, dark place and
check periodically for blemishes or soft spots on the skin, if found, use
immediately. Unblemished squash can be
stored for several months.
Best from the
farm,
Jill & Sean
Greens and Brown Rice Casserole
3/4 cup raw brown rice
1/2 cup shredded cheddar
cheese
2 eggs, beaten
2 tablespoons chopped fresh
parsley, or 2 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 large bunch well washed
fresh turnip greens (can use spinach or kale), coarsely chopped
2 tablespoons fine dry bread
crumbs or plain wheat germ
1 tablespoon butter -- melted
Cook brown rice, following
label directions. Combine the cooked rice and shredded Cheddar cheese. In a
separate bowl combine the eggs, parsley, salt and pepper. Stir the two mixtures
together and add the greens. Pour into a buttered 2 1/2-quart casserole. Stir
together bread crumbs or wheat germ and the 1 tablespoon of melted butter.
Sprinkle over the top of casserole.
Bake at 350° for 30 to 35
minutes.
Recipe Source: Adapted from About.com
Japanese Style Squash
1 squash,
cut into 2-in cubes
½
cup soy sauce
¼
cup honey or brown sugar
Bring
several inches of water to boil in a saucepan; cube and add squash, leaving
skin on. Add more water to cover if needed. Bring to boil again, reduce heat,
and add soy sauce and honey. Cook until squash is tneder,
10-15 minutes. Drain.
Makes 2-6 servings depending on size of squash.
Recipe
source: Asparagus to Zucchini: A guide to
cooking farm fresh seasonal produce.