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from the Field

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December 3, 2017
Farmer Food
How I Enjoyed My Harvest
by Dana Hunting
That's a cover crop daikon radish, probably 4 months old and 18 inches long by 6 inches wide. These huge roots scavenge for nutrients, loosen soil, add organic matter, and are impressive and intriguing specimens to behold. Daikons in the pick up room won't be this big.
Here are some ways we've been enjoying our share produce:
  • Sweet potatoes: chopped into french fry shape, covered with coconut oil and salt, roasted in the oven at 375 for about an hour while simultaneously roasting a chicken*.
  • Frittata: leeks, kale, sweet potato, cheese*, eggs*, bacon*.
  • Soup using miscellaneous roots: made a huge pot of chicken stock which then required soup making; chopped sweet potatoes, garlic, onions, kohlrabi, celeriac, radishes, and turnips and cooked until soft; also added a smoked ham hock*, salt, and rosemary.
  • Lettuce mix: salads and smoothies.
  • Kale: breakfast smoothies with fennel, frozen strawberries, and dairy kefir; also quesadillas with onions, sausage*, and cheese*.
  • Cabbage: cut in half, cut out core/stem, put in a baking dish with coconut oil, sprinkled with salt and pepper, baked at 375 for about an hour or until soft.
* meat from Ledamete Grass Farm and Hershberger Heritage Farm, eggs from our hens, cheese from Birchwood Farm and Dairy.
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