Autumn and cooler temperatures have arrived. We have already been hit with frost which took out the cucumber, summer squash and melon plants. A light frost actually helps sweeten the root vegetables still in the ground, such as carrots, of which we have orange, red and purple carrots available. A colorful medley. See the two carrot recipes below. We also have some German Giant Radishes and tender Turnip Greens for sale.
Usually we are closed on Wednesdays but we will be open this Wednesday October 3rd from 10 am to 6 pm in order to harvest and sell as much produce and flowers as we can before more killing frost expected this week. Busy time of year!
Flowers are still blooming… we have some pretty cut flower arrangements made using Fall colors. (click on images to enlarge)
We made up a few Garlic Braids this year from our softneck ‘Early Italian’ garlic and tied a herbal swag of Sage, Thyme, Oregano and red Cayenne Chile Peppers onto the handle. Hang the garlic braid in your kitchen and just pull off a bulb when needed for cooking, the garlic will last until the end of the year. If left untouched, the garlic bulbs will dry out completely and hold their shape, lasting as decoration for years.
Also Currently Available-
Culinary Garlic in bulk, ‘Early Italian’ and ‘Chesnok Red’: $7.00/lb. You can also order garlic online and have it shipped anywhere in the contiguous U.S.
Tomatoes, large slicing: $1.75/lb
Green Tomatoes: 35¢/lb. by the 20 pound box for $7.00. Large green tomatoes for slicing, less than 20 pounds, $1.50/lb.
Spaghetti and Butternut Winter Squash: 55¢/lb
Pie Pumpkins: 55¢/lb.
Eggplant ‘Black Beauty’: $1.25/lb
Eggplant ‘Turkish’: $1.75/lb.
Cucumbers ‘Armenian’: $1.25 each
Green Bell Peppers: 2 for $1.00 (limited quantity)
Sweet Red Pimento Chile Peppers: $2.00/lb.
Jalapeño Chile Peppers: 10¢/each or $2.50/lb.
Cayenne Chile Peppers: 10¢/each or $5.00/lb.
Pickling Dill Weed: $3.50/bunch
Fresh Herbs- Oregano, Marjoram, Sage, Tarragon, Rosemary, Chives: all $1.50/bunch
A few Melons are left- ‘Ogen’, ‘Ananas’, and ‘Eel River’/’Crane’: 85¢/lb.
*NEW* Artisan Goat Cheeses from Eden Creamery, Kuna-Idaho. We carry six varieties: Chevre, Labaneh, Feta, Farm Cheese, Gouda, Mancheggo. Use in the recipe suggestion below. Quality, yummy stuff.
RECIPE : Balsamic Roasted Carrots
- 2 bunches carrots (fresh, peeled or not, trimmed, slice in half lengthwise if carrots are thick)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 5 sprigs fresh thyme
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
Preheat oven to 425 degrees F. Line a 9×13-inch baking pan with aluminum foil. Combine olive oil, salt, pepper, and carrots in a bag; toss to coat. Pour the carrots into the prepared baking pan. Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to oven and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.
RECIPE : Charred Carrot Bruschetta with Goat Cheese and Parsley
Roasting the carrots adds another layer of natural sweetness, but if you’re looking to save time and some calories, steam your carrots.
Source: Martha Stewart Living, May 2009
- Extra-virgin olive oil
- Coarse salt
- Fresh flat-leaf parsley
- Red-wine vinegar
- Crumbled goat cheese
Preheat oven to 400 degrees. Drizzle carrots with oil, and season with salt. Roast until soft and charred, about 45 minutes. Toss parsley with vinegar, olive oil, and cheese. Mash carrots, and spread onto toasts; top with parsley mixture.
Until next time, *peace*