This Weeks Veggies
Leeks – Leeks are a member of the onion family, but with a milder flavor. You may use them as a substitute in any dish that calls for onions. We usually slice ours into ½” rounds, pour cream over them, dot them with butter, sprinkle them with nutmeg and bake in a 375 oven. See Veggie of the Week” below for more ideas for using your leeks.
Chard – This chard is more mature than what you received earlier in the year. It still has the same great flavor though.
Beets – A mixture of Golden and Kestral Beets.
Pumpkins – These are sugar pumpkins. Though they are intended to be eaten, there is certainly no reason that they can’t be decorated first. You may carve them Halloween Evening just in time for Trick-or-Treaters. Before you go to bed, bring the pumpkin pumpkin recipe.
Purple Top Turnips – One easy way to cook turnips is to slice them thinly and sauté them in butter. You’ll be surprised how sweet they are.
Romaine Lettuce
Spinach
Farm Life
I hope you are enjoying these glorious fall days. Mornings are chilly but the afternoons are warm and wonderful. We have not had rain in several weeks now so I am still irrigating the crops that are being harvested. For once, I am grateful to be behind in my work. I have not yet drained the irrigation system and taken it apart in preparation for winter. If I had, I would have had to spend many hours putting it all back together again in order to irrigate.
There is still weeding to do as well. Some of the thistle is trying to get in one last round of flowering before it dies back for the winter. Other, late season weeds are just now starting to show up. Though not as difficult to deal with as the thistle, they do present their own challenges.
Several of you have asked how much longer the season lasts. There are two weeks left after this one so enjoy your veggies while you can.
Featured Veggie of the Week
This recipe from Epicurious.com allows you to use both the leeks and the chard in one delicious dish. The use of frozen puff pastry makes it easy too.
http://www.epicurious.com/recipes/food/views/LEEK-AND-SWISS-CHARD-TART-102382
