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| Hannah, a remaining Youth Grow Counselor, weeding the carrots |
We took a field trip this week to Konyn Dairy out in Coburg to retrieve some cow manure. They've generously been donating manure for at least a couple of years now and we're thankful they know the routine when they see our shiny white NYC truck and trailer rig pull slowly up their driveway.
The fog and mist was lifting from our little valley as we left, but a quick zip north up I-5 put us back in dreary-land which seemed to fit the mood of all the cows penned up waiting to be milked or resting from that morning's milking. One tractor bucket was all it took to fill our trailer full of nitrogen rich poo which will be used for things like blanketing the raspberry and rhubarb beds for the winter.
It's always entertaining and somewhat amazing to me to be 'out and about' in the middle of the day, witnessing how life goes on outside the farm regardless of whether or not time allowed us to pull up those old cucumber plants or get turnips seeded that day.
But I digress...the clouds finally burned off and as the sun came out, the layers came off and we were warmed by the wonderful heat created when using your entire body to work, and I'm sure the fresh, steaming poop helped as well.
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| Seed Saving |
So now that I'm sure you're good and hungry, in your shares this week:
- Delicata Squash
- Garlic
- Cippolini Onions
- Celery
- Peppers
- Salad Greens
- Leeks
- Carrots
- Green Tomatoes
- Sauce and Cherry Tomatoes
- Cilantro
- Fennel
- Beets
- Chard
- Rutabaga
If anyone would like more jalapenos then they feel like taking on pick up days, please let us know and we'll be happy to set some aside for you.
Happy Eating, y'all! And have a great week.
Delicata Squash and Chard Stir-Fry
2 Tbs. olive oil
1 package extra firm tofu, drained and cut into triangles or squares
1 delicata squash, or other winter squash
1 bunch chard, or kale or collards
4 cloves garlic, thinly sliced
2 Tbs. fresh ginger
2 tsp. red miso (white would work swimmingly as well)
1/2 cup water or stock
3 Tbs. soy sauce, or to taste
Heat 1 Tbs. olive oil in large skillet over medium heat. Add tofu and reduce heat to low. Cook tofu, turning occasionally, until golden 10-15 minutes. Pour off any liquid, remove tofu and set aside.
While tofu is cooking, peel and seed squash. Cut in half lengthwise and remove seeds. Halve squash again and thinly slice into 2 1/2 in. strips. Remove coarse kale or chard stems and clue leaves into strips about 1 inch wide. Slice garlic and mince or grate ginger. In small bowl, dissolve miso in 1/2 cup water or stock; add soy sauce. Set aside.
When tofu is done, heat another Tbs. oil in the same skillet over medium high-heat. If using delicata squash, saute together with kale for one minute. If using pumpkin or other winter squash, saute for 3 minutes, add kale, and cook one more minute. Add ginger, garlic, miso mixture and tofu. Stir and cover for 1-2 minutes. Remove cover and test to see if squash is tender. If not, continue to cook until squash is tender. Serve hot, over brown rice or quinoa.
adapted from "Learning to Eat Locally" by Juliette Spertus
Delicata Squash and Chard Stir-Fry
2 Tbs. olive oil
1 package extra firm tofu, drained and cut into triangles or squares
1 delicata squash, or other winter squash
1 bunch chard, or kale or collards
4 cloves garlic, thinly sliced
2 Tbs. fresh ginger
2 tsp. red miso (white would work swimmingly as well)
1/2 cup water or stock
3 Tbs. soy sauce, or to taste
Heat 1 Tbs. olive oil in large skillet over medium heat. Add tofu and reduce heat to low. Cook tofu, turning occasionally, until golden 10-15 minutes. Pour off any liquid, remove tofu and set aside.
While tofu is cooking, peel and seed squash. Cut in half lengthwise and remove seeds. Halve squash again and thinly slice into 2 1/2 in. strips. Remove coarse kale or chard stems and clue leaves into strips about 1 inch wide. Slice garlic and mince or grate ginger. In small bowl, dissolve miso in 1/2 cup water or stock; add soy sauce. Set aside.
When tofu is done, heat another Tbs. oil in the same skillet over medium high-heat. If using delicata squash, saute together with kale for one minute. If using pumpkin or other winter squash, saute for 3 minutes, add kale, and cook one more minute. Add ginger, garlic, miso mixture and tofu. Stir and cover for 1-2 minutes. Remove cover and test to see if squash is tender. If not, continue to cook until squash is tender. Serve hot, over brown rice or quinoa.
adapted from "Learning to Eat Locally" by Juliette Spertus
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