We had our first frost this morning. It was light enough not to damage any of the plants but it was a kick in the pants to get our fields cleaned up and keep working on our harvest list. While it seems like the farm should be slowing down our to-do list is still long and the time we have before the ground freezes is short. The frost gave us permission to begin to dismantle the tomato field and harvest the last of the peppers. It's time to move on and race to end of the season.
Scenes from the farm: removing the old greenhouse plastic to put on a new skin before seeding winter greens, beautiful harvest days, the pumpkin patch in Titusville, radicchio harvest, Duma sleeping on everything but his bed (also, the chaos of the barn by the end of the season).
Recipe of the week:
Fennel, Orange, and Cabbage Slaw
- 6 cups shredded cabbage
- 2 medium oranges, peeled and segmented
- 1 large fennel bulb, thinly sliced
- 1/4 cup chopped Italian parsley
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon spicy brown mustard
- 2 teaspoons brown sugar
- Fresh cracked black pepper, to taste
- 1/2 cup sliced almonds
How to Make It
In a large bowl, combine the cabbage, oranges, fennel, and parsley.
In another bowl, whisk together the mayonnaise, apple cider vinegar, Worcestershire sauce, mustard, brown sugar, and pepper.
Pour the dressing over the cabbage mixture and toss to coat. Chill and garnish with the almonds just before serving.