After the freeze

Well, we had 2 big frosts this weekend. When we arrived on Monday to see the farm covered in ice we started to count the crops that we may have lost to the freezing. But as they thawed out the greens perked back up and we were once again amazed at the resilience of the plant world. The swiss chard and lettuce that looked frozen beyond repair is now standing taller and tasting sweeter than before the icy morning.

We've resurrected our high tunnel and have planted it in kale and lettuce for the winter and flowers for the spring. The salad greens in the greenhouse are germinating nicely, even after being washed out after a large rainstorm. We are slowly bringing in our storage crops and filling the root cellar. It's a time of great gathering. And now that we've had our frost, the vegetables will be all the sweeter.

Scenes from the farm: icy kale, beautiful days on the farm, putting the plastic back on the high tunnel.

The share:

salad mix

head lettuce

radicchio

fennel

radishes

broccoli

turnips

beets

carrots

kohlrabi

napa cabbage

potatoes

sweet potatoes!

winter squash

broccoli

kale

collards

swiss chard

onions

garlic

herbs

celery root

arugula

specialty greens

spinach

True fall bounty!

Ian Knauer's Winter Vegetable Stew

Serves 6

1 pound dried chicken peas
3 large leeks, white and pale green parts only
1/4 cup extra-virgin olive oil
5 garlic cloves, smashed and coarsely chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper (11/2)
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon turmeric
2 cinnamon sticks
5 bay leaves
1 large butternut squash, cut into large chunks
6 carrots, cut into chunks
8 pitted dates, chopped
3 cups water
1 quart canned tomatoes
3 tablespoons cilantro leaves

Place the chickpeas in a bowl and cover by 3-inches of water. Let the chickpeas soak over night, then drain.

Cut the leeks in half crosswise, then rinse under cold water to remove any dirt. Cut the leeks into 1/2-inch pieces.

Heat the oil in a large heavy pot over medium high heat until hot, the stir in the leeks, garlic, onion, 11/2 teaspoons salt and 3/4 teaspoon pepper. Cook the vegetables, stirring occasionally, until they are golden, about 8 minutes. Stir in the coriander, cumin, smoked paprika, turmeric, cinnamon sticks and bay leaves and cook, stirring, until fragrant, about 2 minutes. Stir in the squash, carrots, dates, water, and tomatoes and bring to a boil, breaking up the tomatoes with a spoon. Stir in the chickpeas and simmer the stew, covered, until the vegetables are very tender, about 1 hour. Season the stew to taste with salt and pepper, then sprinkle with the cilantro and serve.

Spicy Napa Cabbage Slaw with Cilantro Dressing

by Ruth Cousineau Gourmet August 2008

Ingredients

    • 1/4 cup rice vinegar (not seasoned)
    • 2 teaspoons sugar
    • 1 teaspoon grated peeled ginger
    • 2 tablespoons vegetable oil
    • 1 fresh serrano chile, finely chopped, with seeds
    • 1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
    • 1 bunch scallions, sliced
    • 1/2 cup coarsely chopped cilantro

Preparation

    1. Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.

Sweet Potato Fritters with Smoky Pinto Beans

Ingredients

  • 1 large sweet potato (about 1 pound)
  • 3 tablespoons canola oil, divided
  • 1 medium onion, chopped
  • 2 large poblano peppers or small green bell peppers, chopped
  • 1 15-ounce can pinto beans, rinsed
  • 1 1/4 teaspoon smoked paprika (see Note), divided
  • 3/4 teaspoon salt, divided
  • 3/4 cup fine yellow cornmeal
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 large egg, lightly beaten
  • 1/4 cup water
  • 4 lime wedges for garnish

Preparation

  1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
  2. Prick sweet potato in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.) Set aside to cool.
  3. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and peppers and cook, stirring occasionally, until softened, 4 to 6 minutes. Set aside 1/2 cup of the mixture. Add beans, 1/2 teaspoon paprika and 1/4 teaspoon salt to the pan. Cook, stirring occasionally, until heated through, about 2 minutes. Cover and set aside.
  4. Whisk cornmeal, flour, baking powder, the remaining 3/4 teaspoon paprika and 1/2 teaspoon salt in a medium bowl. Peel the sweet potato and mash in a large bowl with a fork. Stir in the reserved onion-pepper mixture, egg and water. Add the cornmeal mixture and stir until just combined.
  5. Form the sweet potato mixture into eight 3-inch oval fritters, using a generous 1/4 cup for each. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook 4 fritters until golden brown, 1 to 2 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining fritters and oil.
  6. Bake the fritters until puffed and firm to the touch, 8 to 10 minutes. Serve the fritters with the reserved bean mixture and lime wedges, if desired.

 

Malaika SpencerComment