October 25th, 2011

This Week’s Share: Up next week: Red Kuri Winter Squash Jalapenos Jimmy Nardello Peppers Stupice Tomatoes Bintje Potatoes Acorn Squash Brussel Sprout Greens Beets Carrots King Eggplant Onions Garlic Rosemary Bob’s Oat Groats
Announcements: Dirty Spuds: The Bintje potatoes in your share this week are a Dutch heirloom beauty – versatile, with creamy flesh and exceptional flavor. You may have also noticed that they are quite dirty! Potatoes are one of those hardy storage crops that can last well into winter in the right conditions. They will keep best if they are not washed right away. At home, keep them in a cool, dark place – think cellar. A paper bag in the fridge will work too. Wash just before using. Two more weeks to go! Last Regular Season Pick-up: November 1st Thanksgiving Pick-up: November 22nd
Field Notes from Farmer Justin, Apprentice: I might have mentioned it before but one of my favorite things about farming is spending the major portion of my day outside. Being able to really experience and be apart of the changing of the seasons is enlightening. You participate in it with all your senses. You can see the fields become more and more empty as we harvest from them and the wetlands and sunflowers turn brown as the weather cools. You can feel the cool brisk air and the soaked soil sticking to your boots. You get to hear the sounds of the migrating birds and patter of rain on the roof of the barn. And you get to taste the amazing winter squash when it is first ready to eat. Butternut Squash curing in the greenhouse Another one of my farming favorites is winter squash harvest. Here is how it goes. Courtney, Mike, Bryan and I all pack into the truck and head over to Furey fields. We start out by hunting down the winter squash left in the fields, free them from their vines and consolidate the fruit to a few lines in the field. Now with hundreds of squash lined up in a few paths Courtney and Mike were skeptical about how we were going to get them to the greenhouse to store. “We should have brought a wheel barrel.” “This wasn’t very well thought out.” I’ve done this before farming on Sauvie Island so I tried to reassure them. ...and Delicata So then the fun starts. We have the truck parked at the edge of the field and Mike and Bryan standing in the truck bed. Courtney and I pick a row and start tossing the squash to the truck. I’m getting further and further from the truck and am throwing from about 30 feet away. For the squashes sake Bryan suggests a fireman’s line. Bryan hops out of the truck and Courtney, Bryan and I get a few feet apart and start tossing. It gets really fun as we get further into the field and we are over 15 feet apart tossing a four pound redi kuri squash to the truck. In this way, nearly 1000 pounds of winter squash are loaded into the truck and delivered to the greenhouse to be cured. After a week or so, after the cut on their stems and any nicks have healed, they can be boxed up and stored for the winter.
In the Kitchen with Devin: Recipes provided by Zenger Farm volunteer Alex Yost Shredded Carrot and Beet Salad Peel raw beets, parsnips, or carrots then grate them into a bowl using the large side of a cheese grater. Optional: chop parsley and add it to the salad. Optional: chop nuts and add to salad. Dress with Honey Vinaigrette, below. Honey Vinaigrette: In a small bowl, start with about 1/4 cup of rice wine vinegar (depending on the size of the salad). Season the vinegar with salt, pepper and honey until it is no longer too tangy. Quickly whisk in olive oil (about 3/4 cup) a little bit at a time, tasting as you go. Add more vinegar or seasonings until the flavor is balanced. Pour vinaigrette over salad, mix together and enjoy!

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