Last CSA pickup

Hey, it's the last week of the summer CSA!  My how time flies.  The chickens say "wow, I remember when we were just eggs!"

And the tomatoes remember when they were the star of the garden.  Eh, they look pretty grim now.

But there are more tasty veggies in the ground for this winter!  Here we have 50ft of lettuce, it just needs some heavy row cover for the chilly nights.

Rutabagas are lurking underground.

And Black Spanish Radishes...
These things just look awesome.  Bright white flesh, dark black rind, and deep green leaves.  Bam!  They're also darn spicy.  We like them roasted with other root veggies. But if you don't get around to it, they store for weeks once their tops have been removed.

 I'll channel my inner Mario Bros. 2 and get them pulled out of the ground.  (you know, on the old 8 bit Nintendo?  anyone? anyone?)

Uh, anyway.  There is plenty of parsley.

Today Rob and I put the next wave of beets is in the ground, though I'm not sure when they'll be ready.  The light rain was nice for the transplants, but the paths got a bit muddy/sticky.

Did I mention that the horseradish plants really took off?  Yep, they look like they'll eat you.  Watch your step!  If anyone would like some of this, stuff, I'll dig up a few roots later this fall.  If you have not made horseradish sauce before, beware!  When you grind it up in a food processor it's like you set off a chemical mustard gas bomb in your kitchen.  Run!  Grinding it up on your porch is advised.  The pungent sinus-clearing-deliciousness of fresh horseradish is worth it through.

Oh, we also put in spinach!  This winter staple is loving the cool wet weather...

...and so is rob.

We set up the yurt this past weekend for a little extra shelter.  It's nice to be out of the cold and rain for a bit.  Thanks to the folks who made it out to the farm this weekend for our gathering!  I hope to have more opportunities to meet more of you fine folks again!

So that's it for the summer CSA, but as you can see there are lots of tasty things in the ground.  I'll keep posting what I'm up to and let you know what we're harvesting through the cold months.  We hope you can continue eating in season with Blue Bell Farm!


Whatcha Eatin?

Roasted Rutabagas (and root veggies)
inspired by Vegetarian Cooking for Everyone by Deborah Madison

1 1/2 lbs turnips or rutabagas, peeled and quartered (black radishes, and potatoes too!)
salt and freshly  mille dpepper
canola or safflower oil
3 small bay leaves
2 rosemary sprigs or 6 thyme sprigs

Preheat oven to 375.  Lightly oil a shallow roasting pan or baking dish.  Parboil rutabagas for 15 min or until barely tender.  You can add scrubbed and quartered black radishes and potatoes for the last 3-5 minutes of boiling or until they are barely tender.  Wick off the extra moisture with a towel.  Toss all the root veggies with enough oil to coat them lightly, then season with salt and pepper.  Transfer them to the dish with the herbs and bake, uncovered, until tender when pierced with a knife and browned, 25-30 min.

Rutabaga Fries

This one is pretty darn similar to the Roasted Rutabagas, but perhaps you find fries more appealing...

Peel and slice rutabagas into long batons or french fries.  Soak them in water for 30 min, then drain and towel dry.  Toss with vegetable oil to coat lightly and a few pinches salt.  Spread them on a sheet pan and bake at 400, turning occasionaly, until golden and tender, 30-40min.  When down etoss them with a little finely minced rosemary, sea salt and freshly cracked pepper.

Baked Winter Squash

A practical approach to preparing squash for any number of uses.  Cut a squash in half, then scoop out the seeds and fibers.  Brush the cut surfaces with a thin film of oil and set the squash, cut side down on a sheet pan.  Bake at 375 until the squash looks wrinkled, soft and about to collapse, usually about 30 min.  The cut side should be richly glazed.  Place upright on a serving plate, season with salt and pepper, a tad of butter and serve.  Or scoop out the flesh, mash it with butter and return it to the shell.  You can also use this squash to make a puree, soup or pie filling.  (butternut pie!)