shine on, harvest moon

I joked with the crew on Thursday that we would be staying up all night to work in the light of the harvest moon. Isn't that what we're supposed to do? We are farmers after all. Are there farmers out there who still work through the night of the harvest moon? Was it a tradition in the old days or simply lore? It certainly does feel like the right time to be rushing about digging potatoes, gathering pumpkins, forking up carrots and cutting broccoli. What will happen when that first frost comes? We'll probably sigh a breath of relief and say better luck next year. Luckily, down here in our mild climate, frost does not seem imminent, we'll have a couple more weeks of tomatoes and peppers I bet.

I was reflecting to a friend the other day, that fall seems so much slower on the farm but I can never figure out why, we still have all the same tasks to do and more produce to sell than ever. Why do I feel so much more relaxed about it? My friend had the right insight that in the fall things have a finality to them that doesn't happen the rest of the year. Once you bring in a crop, it's done, you won't have to weed it or feed it or harvest it again. What's in is in. When we're done, we're done.

misty mornings

sun napping.  

the perfect onion

roots! 

the share! 

kale

(check out this fun article about kale in France from the NYtimes: http://www.nytimes.com/2013/09/22/dining/in-paris-the-kale-crusader.html?pagewanted=all&_r=0) 

swiss chard

collard greens

asian greens

arugula

salad mix

spinach

beets

carrots

turnips

radishes

rutabaga! 

broccoli

onions

garlic

potatoes

tomatoes

peppers

eggplant

acorn/delicata/spaghetti squash

herbs

Mashed Potatoes and Rutabaga with Lemon

Read more at: http://www.foodnetwork.com/recipes/mashed-potatoes-and-rutabaga-with-lemon-recipe2/index.html?ic1=obinsite&oc=linkback

Ingredients

2 pounds rutabaga (yellow turnip), peeled and cut into 2- inch pieces
    2 pounds Yukon gold potatoes, peeled and quartered
    12 tablespoons unsalted butter, at room temperature
    1 1/2 cups half-and-half, warmed Kosher salt
    1 tablespoon extra-virgin olive oil
    1 1/2 tablespoons finely grated lemon zest
    8 scallions, white and green parts, chopped, plus extra, whole, for garnish
    1/3 cup finely chopped fresh parsley
    1 1/2 cups fresh, unseasoned breadcrumbs

Directions

Cover the rutabaga and potatoes with cold, generously salted water in a large pot and bring to a boil over medium-high heat. Reduce the heat and simmer until the vegetables are fork-tender, about 30 minutes.

Drain the vegetables and return to the pot over low heat. Stir in 8 tablespoons butter. Mash with a potato masher, ricer or food mill until smooth, adding the warm half-and-half and 2 teaspoons salt. Keep warm while preparing breadcrumbs.

Melt the remaining 4 tablespoons butter with the olive oil in a large skillet over medium-high heat. Add the lemon zest and scallions. Add 1/2 teaspoon salt and cook, stirring, until fragrant, about 2 minutes. Add the parsley and breadcrumbs and cook over medium-low heat, stirring until evenly toasted, 3 to 4 more minutes. (If the breadcrumbs toast too quickly, reduce the heat.)

Transfer the mashed vegetables to a large shallow platter and sprinkle with the breadcrumbs just before serving. Garnish with scallion slices. (To curl them, julienne whole scallions and place in ice water.)

Chorizo-Stuffed Acorn Squash

Ingredients

• 2 acorn squashes (about 1 1/2 pounds each), halved and seeded
• 1/2 cup bulgur
• 4 ounces manchego or Cheddar, grated (about 1 cup)
• 3 ounces cured chorizo, chopped
• 1/4 cup chopped fresh flat-leaf parsley
• 3 tablespoons olive oil
• kosher salt and black pepper
• 1 tablespoon red wine vinegar
• 1 head red leaf lettuce, leaves torn (about 6 cups)

Directions

1. Heat oven to 450° F. Place the squash halves cut-side down in a baking dish, add ¼ inch water, cover with foil, and bake until                                     tender, 25 to 30 minutes.                                
2. Meanwhile, cook the bulgur according to the package directions. In a medium bowl, combine the bulgur, manchego, chorizo, parsley,                                     1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.                                
3. Turn the squash halves cut-side up and, dividing evenly, fill with the bulgur mixture. Bake until the filling is warmed through                                     and the manchego is melted, 8 to 10 minutes.                                
4. In a large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add                                     the lettuce and toss to combine. Serve with the squash.                                

Glazed Hakurei Turnips

INGREDIENTS

•             3                 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved    
•             1/4         cup         (1/2 stick) unsalted butter    
•             3         tablespoons         sugar    
•                             Kosher salt    

PREPARATION

View Step-by-Step Directions

•    

  Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.

•    

  Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.

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Happy eating!

Malaika, Matt, Amanda and Candice