P i c k l i s t
BROCCOLI - LUNCH BOX PEPPERS - HABANADA PEPPERS - POBLANO PEPPERS - GREEN PEPPERS - SWEET POTATOES - ONIONS - MIZUNA - BOK CHOY - MINT - CHINESE EGGPLANT - PUMPKINS! WATERMELON
What a week to farm!! The weather has been so kind to us all since the last CSA pick up. Once the morning fog lifts and the sun bursts through, it is back to Summer at edgewater while tackling Fall chores. This looks like field clean up- removing drip tape, wrapping up ground cloth, removing sand bags holding down said ground cloth, weeding strawberries, seeding cover crop, picking every last pepper/tomato/eggplant in sight, etc- working all these tasks, but in a tank top. Also noteworthy, snack-break-summer-feels-bonus-points: we still have a crop of watermelon that is just at arms reach when doing said fall clean up.
There is something so precious about each ray of sunshine in late October. It feels like we are all working under borrowed time. Just 5 more minutes mom! This brief touch of sun should make the transition back to seasonal weather easier, as we get that final dose of last minute heat before the coming week ahead of 30 degree nights and terribly cold mornings, before we all must don our woolies and gloves from here on out.
But the coming cold weather does more than make us have to switch up our outfit choices and freeze our fingers, it also kills weeds and bugs and sweetens crops. For example, last week’s handful of frosty nights killed those late season menacing weeds that we neglected all season. And finally from those cold dipped nights, our carrots are sweet as can be and every brassica in sight (think kales, brusselsprouts, broccoli, etc) just got a big old boost of frost sweetened flavor.
Will this be the last week of peppers? Too soon to say.
Have yall moved all your potted plants inside? The time is now.
Halloween is on the horizon, carve those pumpkins and roast those seeds
FARMY FOODIE PRO-TIPS:
Ripe for the grill/oven: BROC! PEPPERS! SWEET POTATOES! ONIONS! EGGPLANT! BOK CHOY!
GREENS THIS WEEK: I LOVE LOVE LOVE mizuna and bok choy. They are both wonderful when eaten fresh or a quickie stir fry.
The miso sweet potato and broccoli add some substance to the mixed greens, making for a great lunch bowl. This would be just as tasty over grains.
for the salad
1 large sweet potato, peeled and cut into 1-inch cubes
1 small head of broccoli, torn into bite-size florets
2 cups dark, leafy green mix (like your mizuna!!!)
2 tablespoons black sesame seeds
sea salt + black pepper
for the miso dressing
2 tablespoons white miso paste
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon mirin
1 tablespoon water
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil
sea salt + black pepper
JENNY’S NOTE: a roasted and chopped up poblano would be a delicious addition here
1. For the dressing: Blend everything except the oil in a food processor until smooth. While the blender is still running, slowly stream in the oil. Season with salt and pepper to taste.
2. Preheat oven to 375°F. Place sweet potatoes on a baking sheet, season with salt and pepper and drizzle with olive oil (about two tablespoons). Cook for about 20 minutes, remove from oven and shake the baking sheet to move the potatoes around (for even cooking).
3. Add the broccoli to the baking sheet, drizzle with a bit of olive oil (about a tablespoon) salt and pepper, and place back in oven for another 15 minutes until the veggies are cooked through and starting to brown.
4. Place veggies in a large bowl and allow to cool. Pour dressing over the veggies and mix to coat. Add the salad greens and mix.
WATERMELON!! Because it is debatably still summer here ;) but heads up, it could be mealy inside! This is a real bonus round of fruit- if you have any hesitation about texture, just blend it into juice OR popsicle it
Remove & clean seeds– It starts with scooping the seeds from the pumpkin (we prefer sugar pumpkins which tend to yield smaller, crispier pumpkin seeds) and removing the stringy parts. Rinsing in a colander or fine mesh strainer helps remove any remaining goop.
Dry seeds– Using a towel, dry the seeds thoroughly. This helps them crisp up in the oven.
Add oil, salt, and seasonings– We like to use avocado oil in a ratio of 1 Tbsp oil to 1 cup seeds. Season with salt and add other seasonings (such as Shawarma, Curry Powder, or Pumpkin Pie Spice) for an extra boost.
Bake– Bake for 20-30 minutes at 325 degrees, or until the pumpkin seeds are crisp and light golden brown. Smaller seeds will need less time than larger ones.
Let cool– As the seeds cool, they will crisp up a little more. Make sure to let them cool completely before transferring to a sealed container. Otherwise, they may get soggy from the steam.