LDF News: So much good food!

Clare and Fergus harvesting tatsoi!

​New crops are still coming in! 

We lost our brussels sprouts. There. I said it. No one wanted to hear it. The good news is that we knew we lost them months ago and we planted some other bonus crops to compensate. 

Dill! Big beautiful bunches of dill are coming to market this week.

Beans! That's right! Beans after the first fall frost? How? Luck and frost blankets. 

Carrots! They won't be on the table tomorrow but expect to find them in the coming weeks.

​Extra lots of sprouting broccoli! Yay! What a wonderful new crop to have. You can see the frost sweeting the buds in this picture.

For vegetable farmers, the first fall frost is an event. It changes everything. Many crops, like the cold hardy spinach, kale, and collards, get sweeter! Some plants die if left unprotected, like the basil, tomatoes, and peppers. 

It is a clear delineation between summer and fall. It creates finite lists, an uncommon thing around here. Harvest all the potatoes. Build the tunnels. Turn in the old crops. When it kills the field tomatoes, it is sad, but also, it sets us free! No more  harvesting of hundreds of pounds of tomatoes every week!

So this week, we with respect, we move forward. With no choice in the matter. But I am looking forward to all that fall has to offer.

​A dew soaked dog on the center console. Carla barks. A lot. Don't even try to sneak up on me. Here she is, watching with her eagle eyes and olfactory prowess of an African Elephant!  (I 100% looked up to see which animal has the best sense of smell.)

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Ahoy!
​
We still have so much broccoli. I have been eating so much broccoli and you should too. Best way, roasted. Check the "recipe" at the bottom. 

Other news?

• We are doing a second round of fundraising for the Stockbridge Community Outreach Project. Find a link here, with our most recent update. 
• Clare will be at market tomorrow! Yay Clare! Come out and thank this hard working hero!

Onward folks, doing the things we can do. 

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • At Stockbridge today!
  • A link to our Stockbridge Community Outreach Project 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Roasted Broccoli

Fresh From the Field- 
Greens:
Arugula
Collards
Kale
Micros: Types to be seen!
Mustard
Pea shoots
Tatsoi

Herbs
Basil
Cilantro
Dill
Parsley

All Manner of Deliciousness
Acorn Squash
Beets
Broccoli
Broccolini
Beans
Napa Cabbage
Cabbage: personal and LARGE for your kraut needs
Cabbage sprouts "basically brussels"
Cone Cabbage
Delicata Squash
Eggs!! From Hen House Farm- Clare!!
Garlic
Ground Cherries
Kohlrabi
Kabocha squash!
Onions
Peppers: Shishitos! Snackers, Bells, friers!
Potatoes!
Fingerling Potatoes
Watermelon radish
Daikon radish
Tomatoes- may be the last week! 
Cherry Tomatoes
Purple top turnips


Coming Soon
Savoy and red Cabbage!
Carrots
Turnips

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​Roasted Broccoli Slabs 

​From Rachel's mind

She told me, I did it. It was delicious.

Ingredients

• Broccoli
• Olive Oil
• Salt
• Lemon juice ( just thought of this and thing it would be AMAZING)

Instructions

1. Cut the broccoli. Cut off the stem (if you want, peel it and eat it!) Put the broccoli crown down and slice it into 2 or 3 flat slabs. 
2. Lay it on a pan and drizzle with olive oil and lemon juice, if using. Flip the pieces so that they are coated.
3. Sprinkle with salt
4. Roast at 450F for 10 minutes, flip and roast for 10 min more. Check for crispiness and roast to your desired level.

Notes

Don't waste that roastin' heat! Get some beets, onions, and squash on another pan and make dinner for a week!