Before the FREEZE

This week we are hustling through the cold and rain to get everything out of the fields before it freezes on Friday! This is a pretty early freeze, we usually expect some hard frosts in November but a low time temp of 20 degrees is pretty extreme. We might have to work a few extra hours this week but we'll get it done. Cabbages, root veggies, broccoli and greens all either have to be covered or harvested before a freeze. The crops being stored in tunnels will have to be moved into places that won't freeze and our new winter greens will get their first shock of real cold. Weather extremes like this mean changing strategies - bringing in crops the fastest way possible, waiting to wash them and getting everything inside and out of the cold first. It's a farmer's job to always be flexible and willing to change the plan. 

Scenes from the farm: first succession of winter lettuce in this house, beds ready for garlic, Duma sleeping next to his favorite snack, Ember on her first solo tractor drive, and storage carrots ready to go. 

The November Extension Share!

head lettuce

arugula

specialty greens

tatsoi

spinach

kale

carrots

beets

fennel

radicchio

escarole

swiss chard

sweet peppers

onions

garlic

winter squash

broccoli

kohlrabi

rutabaga

radishes

hakurei turnip

cabbage

CARROT PIE

 

 

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PREP TIME

10 mins

COOK TIME

80 mins

TOTAL TIME

1 hour 30 mins

CARROT PIE – PERFECT FALL & HOLIDAY PIE

http://www.craftycookingmama.com/carrot-pie-perfect-fall-holiday-pie/

If you like pumpkin pie you're going to love this carrot pie. Sweet, creamy, perfectly spiced and it's easier to make!

Serves: 8 servings

INGREDIENTS

  • pre-baked and cooled 9" pie crust
  • 1½ pound carrots
  • 2 tablespoon butter, softened
  • ½ cup sugar
  • ½ cup brown sugar, packed
  • 2 large eggs
  • 1½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ginger
  • 1 teaspoon vanilla
  • ¾ cup half and half
  • 1 tablespoon flour

INSTRUCTIONS

  1. Peel and chop carrots.
  2. Place carrots in large pot, cover with water and bring to a boil. Reduce heat to medium and simmer until carrots are tender, about 25 - 30 minutes.
  3. Drain water. Return carrots to pot. Cook carrots over low heat, stirring constantly, for a few minutes, to steam off all excess water.
  4. Puree carrots and butter until absolutely smooth. You can do this in a food processor, blender, food mill or with a ricer.
  5. I use my food processor. After the carrots are smooth, mix in sugars, eggs, cinnamon, nutmeg, salt, ginger, vanilla, half & half and flour until well combined.
  6. Pour mixture into prebaked & cooled 9" pie crust.
  7. Bake at 350° for 50 - 60 minutes or pie is set and toothpick inserted in center comes out clean.
  8. Cool on wire rack. Refrigerate for 1-2 hours before serving. Serve with whipped cream and enjoy 
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