Week 18
Delicata Squash (Small, pale yellow and green)
Red Kuri Squash (Bright red)
Butternut Squash (Pale yellow, big)
Breakfast Radishes
Pac Choi
Heirloom Tomatoes
Japanese and Rosa Bianca Eggplant
Green to Red Bell Peppers
Sweet Mini Bell peppers (Red, orange, or yellow)
Jimmy Nordelo Sweet Frying Peppers (red long and red)
Serrano Peppers (Long, thin light green and VERY hot)
Jalapeño Peppers (Dark green and hot)
Thai Chili Peppers (Small very red and hot)
Hungarian Carrot Pepper (Small, orange, and VERY hot)
Melon
Carrots
Garlic
Onions
Cucumbers (Slicing and Pickling)
Green Beans
Rainbow Chard, Collard Greens or Dino Kale
Yukon Gold and Red Potatoes??
Beets??
Herbs:
Basil
Parsley
Sage
Thai Basil
Thyme
Rosemary
Oregano
Let’s start with the weather to get the bad news out of the way. We did not suffer as badly as SE MN, but bad enough to mean the possible end to some items. At the time of this post (Friday evening), we have a few inches of standing water over much of the garden and have heard estimates of 4-6 inches of rainfall in our area. Plants can and will survive in a few days of this, but we do not know how long it will take to drain away. Last week when digging potatoes, we hit standing water less than 8 inches under the soil. We are saturated. That said, our winter squash looks great and one way or another your final box next week will be loaded. All I can really say is what a season.
This week you will see some of our winter squash varieties. I will attach some recipes to help you decide how to use them. We love them in our house and hope you do too.
The heirloom tomatoes are nearly done. Thanks to our hoop house, we have some this week and should have a few for each of you next week. Take time to savor the end of their wonderful flavor and color as they will be gone until July or August of next year.
Peppers remain, but their fate is hard to determine as they are one crop completely soaked in standing water. We have separated hot peppers from sweet peppers using bags in your boxes. Please note that while our Jalapeño peppers are rather mild, the others have real kick. Taste test them first to make sure they agree with your palate.
As we stated before, we anticipate lettuce and spinach in the final boxes. They are coming up nicely and the weekly forecast looks decent to help them grow. Cross your fingers for one last round with the delicate leafy greens. Celery will also round out the last box. This is not your grocery stores celery. It is deep green, more leafy, and darned flavorful. Eat the stalk with nut butter and throw the rest into a stew. After posting this I will head to the field to attempt potatoes again. If all goes well, these will be in your last boxes too.
ROASTED VEGETABLES (From Allrecipes.com)
Ingredients
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
Directions
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Garlicky Baked Butternut Squash (From Allrecipes.com)
Ingredients
2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
1/3 cup grated Parmesan cheese
Directions
In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.
Friday, September 24, 2010
Friday, September 17, 2010
Week 17
Squash squash Squash
I love squash. Its easy to cook too:
halve it, scoop out seeds, brush with butter or olive oil and bake at 350 until tender. I'm sure some people will not believe me but it is best eaten skin and all; that's right you don't even have to scoop it out!
Week 17
Delicata Squash
Acorn Squash
Pac Choi
Yukon Gold Potatoes
Green Cabbage
Parsnips
Heirloom Tomatoes
Cherry Tomatoes
Japanese and Rosa Bianca Eggplant
Green to Red Bell Peppers
Sweet Mini Bell peppers (Red, orange, or yellow)
Jimmy Nordelo Sweet Frying Peppers (red long)
Serrano Peppers (Long, thin light green and VERY hot)
Jalapeño Peppers (Dark green and hot)
Chili Peppers (Small very red and hot)
Melon
Carrots
Beets
Garlic
Onions
Cucumbers (Slicing and Pickling)
Green Beans
Rainbow Chard, Collard Greens or Dino Kale
The Late plantings of fall crops are just starting to come in to production. Cabbage and pac choi are back. The green beans were planted in succession and have provided a constant supply, our last row is currently producing and should for the remainder of the season. Spinach, lettuce and radishes are growing, but not ready for this week. We never got the fall peas planted though.
These fall crops are one of the trickiest things to get right. While summer was blazing, we hemmed and hawed about planting them. Often I said that it was too hot; Molly vowed now or never. In the end, it looks like we could have start the lettuce the broccoli and cauliflower sooner. You may not even see the broccoli and cauliflower.
We’re still battling the rain and have resorted to hand digging the potatoes as It’s just too wet to plow. We got a further 3½ - 4 inches this week, not even kidding; I wish I was. The digging isn’t bad, but it takes time.
The tomatoes are nearly done, the outdoor vines are all but dead, and the high tunnel vines are slowing down (after a great first try). Eggplant are starting to set less fruit. Peppers will follow suit , but as long as the frost remains up north, they still have a good amount of fruit to ripen.
There are just 2 deliveries left after this week. Thanks, KMF
I love squash. Its easy to cook too:
halve it, scoop out seeds, brush with butter or olive oil and bake at 350 until tender. I'm sure some people will not believe me but it is best eaten skin and all; that's right you don't even have to scoop it out!
Week 17
Delicata Squash
Acorn Squash
Pac Choi
Yukon Gold Potatoes
Green Cabbage
Parsnips
Heirloom Tomatoes
Cherry Tomatoes
Japanese and Rosa Bianca Eggplant
Green to Red Bell Peppers
Sweet Mini Bell peppers (Red, orange, or yellow)
Jimmy Nordelo Sweet Frying Peppers (red long)
Serrano Peppers (Long, thin light green and VERY hot)
Jalapeño Peppers (Dark green and hot)
Chili Peppers (Small very red and hot)
Melon
Carrots
Beets
Garlic
Onions
Cucumbers (Slicing and Pickling)
Green Beans
Rainbow Chard, Collard Greens or Dino Kale
The Late plantings of fall crops are just starting to come in to production. Cabbage and pac choi are back. The green beans were planted in succession and have provided a constant supply, our last row is currently producing and should for the remainder of the season. Spinach, lettuce and radishes are growing, but not ready for this week. We never got the fall peas planted though.
These fall crops are one of the trickiest things to get right. While summer was blazing, we hemmed and hawed about planting them. Often I said that it was too hot; Molly vowed now or never. In the end, it looks like we could have start the lettuce the broccoli and cauliflower sooner. You may not even see the broccoli and cauliflower.
We’re still battling the rain and have resorted to hand digging the potatoes as It’s just too wet to plow. We got a further 3½ - 4 inches this week, not even kidding; I wish I was. The digging isn’t bad, but it takes time.
The tomatoes are nearly done, the outdoor vines are all but dead, and the high tunnel vines are slowing down (after a great first try). Eggplant are starting to set less fruit. Peppers will follow suit , but as long as the frost remains up north, they still have a good amount of fruit to ripen.
There are just 2 deliveries left after this week. Thanks, KMF
Friday, September 10, 2010
Week 16
Week 15
Acorn Squash
Yukon Gold Potatoes
Apples
Heirloom Tomatoes
Cherry Tomatoes
Melon
Carrots
Beets
Green to Red Bell Peppers
Sweet Mini Bell peppers (Red, orange, or yellow)
Jimmy Nordelo Sweet Frying Peppers (red long)
Serrano Peppers (Long, thin light green and VERY hot)
Jalapeño Peppers (Dark green and hot)
Chili Peppers (Small very red and hot)
Garlic
Japanese and Rosa Bianca Eggplant
Onions
Cucumbers (Slicing and Pickling)
Green Beans
Broccoli
Rainbow Chard, Collard Greens or Dino Kale
The end is near! The end is near? For the summer crops at least. Goodbye summer squash. As the weather inches onward towards winter, we remain cautiously optimistic that old man winter is still snoozing and his dreaded first frost is still a bit off. Usually it comes in the first week of October. But a cold front expected next week may dash those hopes. Then it may be goodbye for a lot of other crops.
The impending frost makes us eager to see the season extending benefits of the high tunnel. Currently it houses heirloom tomatoes, cucumbers, some greens and hot peppers. We are going to plant some new items and transplant some other items inside. Truth be told, it is really an experiment, but one that we hope you will get to taste the benefits of.
As we wrote last week, the potatoes are not all harvested, but the rain has continued in a seemingly constant drip, drip, drip. As a result, we haven’t gotten any more out yet.
The winter squash are ripening; your first taste is the acorn. More varieties will follow and instead of finding large melons in you box, it will soon be squash.
For the customers that enjoy our eggs: we had to skip last week as the production dropped off from our hens. They appear to be back on track and the eggs are flowing again.
Lastly, we want to remind you that the end is indeed near. We are shooting for three more weeks of production; however an early hard frost could shave that down by a week. I don’t think it will though; be optimistic.
Acorn Squash
Yukon Gold Potatoes
Apples
Heirloom Tomatoes
Cherry Tomatoes
Melon
Carrots
Beets
Green to Red Bell Peppers
Sweet Mini Bell peppers (Red, orange, or yellow)
Jimmy Nordelo Sweet Frying Peppers (red long)
Serrano Peppers (Long, thin light green and VERY hot)
Jalapeño Peppers (Dark green and hot)
Chili Peppers (Small very red and hot)
Garlic
Japanese and Rosa Bianca Eggplant
Onions
Cucumbers (Slicing and Pickling)
Green Beans
Broccoli
Rainbow Chard, Collard Greens or Dino Kale
The end is near! The end is near? For the summer crops at least. Goodbye summer squash. As the weather inches onward towards winter, we remain cautiously optimistic that old man winter is still snoozing and his dreaded first frost is still a bit off. Usually it comes in the first week of October. But a cold front expected next week may dash those hopes. Then it may be goodbye for a lot of other crops.
The impending frost makes us eager to see the season extending benefits of the high tunnel. Currently it houses heirloom tomatoes, cucumbers, some greens and hot peppers. We are going to plant some new items and transplant some other items inside. Truth be told, it is really an experiment, but one that we hope you will get to taste the benefits of.
As we wrote last week, the potatoes are not all harvested, but the rain has continued in a seemingly constant drip, drip, drip. As a result, we haven’t gotten any more out yet.
The winter squash are ripening; your first taste is the acorn. More varieties will follow and instead of finding large melons in you box, it will soon be squash.
For the customers that enjoy our eggs: we had to skip last week as the production dropped off from our hens. They appear to be back on track and the eggs are flowing again.
Lastly, we want to remind you that the end is indeed near. We are shooting for three more weeks of production; however an early hard frost could shave that down by a week. I don’t think it will though; be optimistic.
Friday, September 3, 2010
Week 15
Week 15
In the box:
Yukon Gold Potatoes
Eating / Baking Apples
Heirloom Tomatoes
Cherry Tomatoes
Melon (Honey gold, cantaloupe, sorbet or water)
Green Top Carrots
Green to Red Bell Peppers
Sweet Mini Bell peppers (Red, orange, or yellow)
Jimmy Nordelo Sweet Frying Peppers (multi-colored long)
Serrano Peppers (Long, thin light green and VERY hot)
Chili Peppers (Small very red and hot)
Fresh Garlic
Japanese and Rosa Bianca Eggplant
Onions
Jalapeño Peppers (Dark green and hot)
Cucumbers (Slicer and Pickling)
Zephyr Squash
Green Beans
Green Cabbage or Broccoli
Rainbow Chard, Collard Greens or Dino Kale
Herbs:
Basil
Parsley
Sage
Thai Basil
Thyme
Rosemary
Oregano
Dill
This week the boxes will be heavy and very colorful. We are again sending 2 melons in each box, next week we should be back to one per box. The sweet mini bell peppers are in full force and are delicious and lovely. We use these like crazy in stir fry dishes, grilled, or raw eating. They are more reliable growers than the large bell peppers, which you will also begin to see.
This may be it for summer squash. We figure that you have probably all gotten your fill, so this shouldn’t be a bad thing.
We plowed and pulled two rows of potatoes last week. If we can continue to get into the field with the plow you should get potatoes every week from here on out. Red potatoes are next in the rows, so the variety should change in your boxes soon.
We received close to 3” of rain on Wednesday night. This could mean that tomatoes are nearly done, as they have been barely holding on with the amount of rainfall we have gotten. Look for large amounts this week and then possibly less for 1-2 more weeks.
We will start pulling parsnips and carrots from the ground this week to avoid rot. If they look good they will also fill out the rest of your boxes.
A look in the garden reveals that the lettuces and radishes are fairing quite well, they should also round out later boxes. Additionally we ate our first winter squash (honey bear acorn) last night and are happy to say that the squash is tasting great and will begin next week.
Our yard was filled with hundreds of beautiful monarch butterflies last night. Look on our blog for pictures of them, the boxes, and our delicious local dinner. The pictures don’t do justice to the amazing beauty of them, but they will give you an idea.
We would love feedback on your experience with Kicking Mule Farm this season. Did we meet your expectations for a CSA in terms of quality, quantity, and variety? What did you love? What didn’t you like? What could we do better? Please take a moment in your busy week to let us know so we can continue to refine what we do.
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