Colder temperatures are coming and may change the landscape of our table at market. Starting Thursday, it doesn't look like we will be lifting our heads above freezing until Monday, and then not again for a stretch unknown. Since is seems like the cold is sincerely settling in around us, we decided to bring in what remained in the field. We pulled hundreds more pounds of vegetables to tuck away for winter. And we actually have hundred more to scoop. I finally feel like a real animal, preparing for winter. It remains to be seen how the greens in the field survive the upcoming freeze and the greens in our hoop houses aren't yet ready. We may end up with a greens gap, (not this week thought!) but that doesn't mean we are shy on vegetables. We have so many roots.
Our kohlrabi are fantastic. I roasted them for the first time last week and they are fast climbing to the top of the vegetable charts. I didn't even peel the little ones! I also finally made soup from one of our pie pumpkins. It really was as easy as I thought it would be. I roasted it when I was roasting other vegetables and then when I was ready, scooped the seeds out and blended it with a little ginger and vegetable stock. Hunks of bread dipped in that at lunch time makes me not feel so bad about the chill.
Vegetables!
Beets: Loose root gems!
Brussels Sprouts: On the stalk and by the pint
Cabbage: Green, red, pointy, round, crinkly, smooth, ALL DELICIOUS!
Carrots: Orange, White, Yellow, and some sneaky purples
Greens: Arugula, Mustard, Tatsoi, Tokyo Bekana (bok choi lettuce)
Collards
Garlic
Kale
Kohlrabi: Beastly beauties. I have been cubing and roasting them and can't get enough. I don't even peel the little ones!
Potatoes: White, red skinned, and fingerlings!
Sweet Potatoes
Radishes: Loose daikon, green meat (sweet daikon), black, watermelon
Rutabaga
Winter squash: Long pie, spaghetti, festival, butternut, delicata (limited)
Turnips- Purple Top, golden globe
Our kohlrabi are fantastic. I roasted them for the first time last week and they are fast climbing to the top of the vegetable charts. I didn't even peel the little ones! I also finally made soup from one of our pie pumpkins. It really was as easy as I thought it would be. I roasted it when I was roasting other vegetables and then when I was ready, scooped the seeds out and blended it with a little ginger and vegetable stock. Hunks of bread dipped in that at lunch time makes me not feel so bad about the chill.
Vegetables!
Beets: Loose root gems!
Brussels Sprouts: On the stalk and by the pint
Cabbage: Green, red, pointy, round, crinkly, smooth, ALL DELICIOUS!
Carrots: Orange, White, Yellow, and some sneaky purples
Greens: Arugula, Mustard, Tatsoi, Tokyo Bekana (bok choi lettuce)
Collards
Garlic
Kale
Kohlrabi: Beastly beauties. I have been cubing and roasting them and can't get enough. I don't even peel the little ones!
Potatoes: White, red skinned, and fingerlings!
Sweet Potatoes
Radishes: Loose daikon, green meat (sweet daikon), black, watermelon
Rutabaga
Winter squash: Long pie, spaghetti, festival, butternut, delicata (limited)
Turnips- Purple Top, golden globe
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