this week's
HARVEST
2 heads Romaine Lettuce
Winter Squash
Butternut or Buttercup $1.75 each
1 bunch Collards $1.90
3 Leeks $3
5 lb. Potatoes $6
1 bunch Carrots $2
1 bunch Beets $2
on the
HORIZON
These are the crops that you can look forward to finding in the coming weeks...
Cauliflower
October 25th & 26th, 2005 ~ Issue #22
HAPPENINGS news & musings from the fields
What's going on with all this rain again? We hope you're staying warm and dry...We're certainly trying!
POTATOES
Since we've been sending 5 lb. bags of potatoes these past few weeks, we wanted to give you some tips on storing them...
The first thing to remember about a potato is it's a living and breathing organism. Thus if you warm it up it will grow. If you seal it in a plastic bag it will suffocate. If they are diseased they will spoil. If its kept too cold it will freeze, and if it's in too much light it will green up. They should be kept in a cool dry area, away from light. A cellar is ideal.
Before storing spuds, look them over and use any bruised, cut or damaged ones first. Since dampness can cause decay, it is best not to wash spuds before storing. Store potatoes in a cool, dark and well ventilated place. They will keep about a one to two weeks at room temperature and for several weeks at 45 to 50 degrees Fahrenheit. New potatoes (fresh from harvest) will always store longer. Potatoes that are purchased frozed have been to a quick-vacuum partial dehydration and instant freezing. Potatoes that are frost-bitten are watery and have a black ring under the skin when cut in cross sections.
However, refrigerator temperatures are too low, which converts the potato's starch into sugar, resulting in a sweet taste. The extra sugar also causes potatoes to darken prematurely while frying. (This process can sometimes be reversed by storing the potatoes at room temperature for a week to 10 days.) Also once a potato has been kept too cold, the mealliness can never be returned to it. If potatoes have green patches, cut them off, as they have been exposed too long to direct lighting and will have a faintly bitter taste. The rest of the potato will taste fine. (Courtesy:Mountain Valley Produce)
RECIPES from the farm & from our friends
SAUTEED COLLARD GREENS
2 1/2 pounds collard greens
2 garlic cloves
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon fresh lemon juice, or to taste
Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon. Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes. Drizzle collards with lemon juice and toss well.
BEETS AND CARAMELIZED ONIONS WITH FETA
2 tablespoons cider vinegar
1 teaspoon Dijon mustard (preferably whole-grain or coarse-grain)
1/4 teaspoon black pepper
3/4 teaspoon salt
5 tablespoons olive oil
1 lb onions (2 medium), quartered lengthwise, then cut crosswise into 1-inch pieces
2 (15-oz) cans small whole beets, drained and quartered (or halved if very small)
3 oz crumbled feta (1/2 cup)
1/4 cup pine nuts (1 oz), toasted and coarsely chopped
Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well. Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.