Week 22: Storage Is the Name of the Game
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Trucking right along into October and the throttle is still wide open here. You never know what October will bring and this year is no exception. The first year on the farm it was 10 degrees on October 10th, had to bring a snow shovel to market...this year we haven't even had a frost yet and it feels more like Portland than Fortland. That said, I bet Portland doesn't get hail in October like we did last Friday. The new normal is the abnormal these days, just have to be prepared for almost anything. Luckily it was a benign storm as hail goes so we will still play ball as things heat up in the 8th inning of the game.
Storage will be the name of the game these days as we anticipate colder times. It is an exciting yet strategic time on the farm as one false move can mean the difference between a safely sheltered crop or a mushy mess in the field. Chilies are hanging out to dry, squash has found its final resting spot, popcorn has been rescued from the raccoons, coolers are a giant game of tetrus, and our team resembles a bunch of squirrels who will try to stash food anywhere there is a possible hiding spot.
October is a time for green things on the farm. Every meal should have something green in it at this point, and not just because it is super healthy but because the cooler temperatures make the greens incredibly delicious. Broccoli is back and ready to be steamed, roasted, souped, or sautéed. Spigariello (leaf broccoli) is also back for a cameo this fall. For those of you who tried it and loved it in the spring, it will be here for another two weeks, so enjoy it while it is here. Try it in place of your weekly kale dose, it does well alone or in a one pot wonder dinner. Butternut and pie pumpkins and spaghetti squash are here. Pie pumpkins are delicious for more than just pie...try them sweet in other baked goods or savor them up for some soup, stew, or filling for crepes or dosas. Pumpkin butter anyone? Sorta like apple butter and makes an appetizer when spread on some crusty bread for a fall get together.
The latest word from Poudre Valley Community Farms is an open house at the Old Town Library on Thursday, October 27th from 4:30-6:30. Look for a formal invitation coming to your inbox soon! Our coop is causing a lot of excited chatter in the agriculture world and we need your help to make our first project a success! Please stop by the open house for more info about how you can own farm land with your community and ensure the preservation of the land for local food production. Need a teaser? Check out our slow money video on the PVCF website: http://poudrevalleycommunityfarms.com/the-plan/
This Week's Harvest:
VEGGIES:
Kale
Collards
Chard
Spinach
Arugula
Head Lettuce
Frisee
Baby Bok Choy
Spigarello (leaf Broccoli)
Broccoli
Hakurei Turnips
Radishes
Cilantro
Potatoes
Leeks
Carmen Sweet Peppers
Hot Peppers
Heirloom Tomatoes (not many left!)
Eggplant (not many left!)
Winter Squash
Carrots
Beets
Fennel
Cabbage
Sephardic Pumpkin and Chickpea Soup
3 T olive oil
2 onions, finely chopped
2 lb pumpkin, peeled, seeded and chopped into 1 in pieces
3 C cooked chickpeas
2 T honey
6 C beef broth
2 T tomato paste
1/2 teaspoon cumin (ground)
salt and white pepper
Cilantro and harissa for serving
Heat oil in large saucepan over medium heat, add onion and saute about 10 min, add pumpkin, chickpeas, and honey, sautee 5 more min.
Add beef broth, tomato paste, cumin, salt and white pepper, to taste. Bring to a boil then simmer over low heat until the pumpkin begins to fall apart (45 min). Stir in cilantro and harissa and serve with crusty peasant bread or lightly toasted pita bread.
Source: The Great Little Pumpkin Cookbook
