Jack Frost Sighting: Week #17

We’ve had a few frosts on the farm already! Nothing too serious, just a few patches. So that’s it for basil and the okra. There’s some frost damage on some of the pepper and tomato plants, but I think we can still get another week out of them. It seems like the summer ended in a hurry. I have no idea what to expect for fall this year. Think of all the crazy weather we’ve had this year; a warm winter, March saw 80 degree days, I think we even broke the record for triple digit temperatures this summer. What will happen next?

Even though tomatoes, basil and peppers are no friends of frost, that doesn’t mean the farm is about to shut down. No sir! There are plenty of crops that don’ t mind the chilly temps and even turn a little sweeter once they’ve encountered a frost. For example, spinach and broccoli will turn a little sweeter after a frost. Sauerkraut makers love fall cabbage because of the frost induced sweetness. Even kale will turn a little sweeter. So be ready for some extra special vegetables coming you way this fall!

Thanks to all who came out for the picnic on Saturday! It was great to share the farm with you and enjoy the wonderful food!

What’s in the Box:

Carrots– After a long hiatus we have carrots again! Enjoy these sweet treats.

Jerusalem Artichokes– (aka Sunchokes)These are the knobby white things in your box. They are a vegetable that’s native to the midwest! Despite their name they are actually the roots of a kind of sunflower. You can use them like potatoes and they have a lovely nutty flavor.

Kohlrabi– These green bulbs in your box are in the broccoli family. They have a great crunch with a hint of broccoli taste. Peel the outer skin before you munch on them. I like to just slice them up raw and sprinkle some salt on them. They are also a great addition to salads and coleslaws

Salad Mix– Pre-washed salad mix ready for your dinner table!

Napa Cabbage– This is definitely my favorite cabbage, bar none. I also like to use it as a substitute for lettuce. It has a great crunch and a sweet flavor.

Tomato– The tomato plants are slowing down a little these days. But we still have a bunch of tasty red tomatoes this week. Time to get your fill of BLT’s!

Italian Sweet Peppers– The red peppers in the box are the sweet Italian type of pepper. They are great roasted or cut up raw in salads!

Garlic– If you’re feeling sick due to the changing seasons, try some garlic tea! I’m serious. It’s a remedy for a cold. Of course some people may argue that the cure is worse than the disease.

Yellow and Red Onions– Enjoy the colorful onions this week. This year we’ll be having dainty or petite onions. This is due to the drought this summer. These onions never got the chance to size up to normal onions because of the lack of water. Ah well, sometimes we just have to take what nature gives us.

Recipes:

Pan Fried Jerusalem Artichokes with Sage Butter– from epicurious.com, a great use for that sage leftover from last week!

Jerusalem Artichoke Soup– from simplyrecipes.com

Teriyaki Flank Steak Wrap with Napa Cabbage, Red Pepper, and Carrots– from cookincanuck.com

Kohlrabi Home Fries– from NYtimes.com

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