Harvest for December 13, 2011

Greetings from the very damp farm.  Looks to be a wet harvest day, with no sunshine in sight.  No problem though, at least it’s not 14 degrees, like it was last week.  The greenhouse crops are still growing pretty well, and the lettuce, spinach, and choi are all coming from in there this week.  The field crops are about done for now, although some of them may survive through the winter and be harvestable next spring, like spinach and green onions. Meanwhile, we’re enjoying the break in the cold, and a chance to be outside without 4 layers on.   We have one more harvest next week before our winter break starts.  Tuesday the 20th will be the last pick-up, and then they will resume on the 21st of February.   Hope you all have a great week.  In today’s share you will find;
Romaine lettuce- crisp and fresh from the greenhouse.
Turnips-  we like to roast our turnips.
Beets- these are great in borcht, the classic eastern European winter soup.
Spinach- I love winter spinach
Sweet Potatoes- Japanese sweet potatoes from our fields, with a red skin and creamy white interior.
Choice of winter squash- butternut, red kuri, turban, or spaghetti
Onions- yellow candy onions
Bok Choi- elegant and tasty.
Sprouts- Mung bean sprouts, great raw or cooked in a stir-fry.
Bell peppers- red and green
Thanks for letting us be your farmers.
Curtis

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One Response to Harvest for December 13, 2011

  1. Savory Bread Pudding:

    Add roasted root vegetables or chopped raw leafy types to this basic savory bread pudding for a meatless dish. Add diced meat (ham, chicken, left over turkey, sausage of any kind) if you prefer. I’ve used leeks, kale, spinach, turnips, beets and butternut squash.

    !.4 C. chopped onion or some sliced leeks (white and light green parts)
    4 cloves garlic
    2 T butter
    1 tsp. dried thyme
    6 cups cubed stale bread (3/4 in. cubes)
    3 cups milk or half and half (or a combination of the two)
    4 large eggs
    1 T flour
    1/4 C grated Parmesan cheese
    1 C shredded cheese (cheddar, asiago, swiss, etc)
    Salt and pepper to taste

    Drizzle root vegetables with Extra Virgin Olive Oil and roast (375 degrees about 30 min). Put in a bowl. Saute onion and garlic about 10 min in butter. Add to root veggies and stir around.
    Combine and whisk eggs, milk (and/or cream), flour, and parmesan cheese. Add salt and pepper if desired.
    Put bread cubes in 9 x 13 baking dish. Pour egg and milk mixture over them and mash lightly with a fork so that bread gets soaked through. Toss in veggies (and any pre-cooked meat if you choose). Top with grated cheese. Bake at 375 degrees for about 30 minutes — until custard is set.

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