Intricacies of Winter Growing

Vegetable farming in the winter is a whole other way of farming then in the main season. In the summer, things are constantly changing, moving, growing, dying, and fruiting. It's our job to keep up with it all. In the winter we have a stock that is set, the roots are in and the greens are planted. Now it is our job to keep them stable. We have to make constant adjustments to their environments in order to keep what we have stay their best. The greens have to be covered every night and the nighttime temperature dictates how many layers they get. They must be uncovered every morning and the houses opened to let air in. The roots must be humid but not wet. They must be cold but not freezing. The squash and sweet potatoes have to stay warm and dry but not too dry. The onions and garlic, cold and dry. Winter vegetable farming is much more akin keeping livestock; instead of growing plants, we are trying to keep them alive. It's an interesting challenge, one that we get better at every year.

In the share this week:

Choice of bagged greens (2 bags): salad mix, spinach, specialty greens

Choice of bunched greens (2 bags): kale, collards, swiss chard, mustard greens

fennel

pan di zucchero

onions

garlic

winter squash

tatsoi

Choice of roots (6 pounds): potatoes (2 kinds), beets, carrots, turnips, watermelon radishes

Recipe of the Week:

SPICED WINTER SQUASH WITH FENNEL 

BON APPÉTIT OCTOBER 2004

INGREDIENTS

    • 1 1 1/2-pound butternut squash, peeled, halved lengthwise, seeded, halved crosswise, then cut lengthwise into 3/4-inch-wide wedges
    • 1 fennel bulb, trimmed, cut lengthwise into 1-inch-wide wedges
    • 1 large onion, root end left intact, then cut lengthwise into 1/2-inch-wide wedges
    • 3 tablespoons olive oil
    • 1 teaspoon ground cumin
    • 1 teaspoon ground cinnamon
    • 1 teaspoon chili powder
    • 1/2 teaspoon turmeric
    • (farmer note: i would also add the pan di zucccero to this as well)

PREPARATION

    1. Position rack in bottom third of oven and preheat to 450°F. Combine squash, fennel, and onion on heavy large rimmed baking sheet. Add oil and toss to coat. Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat. Sprinkle with salt and generous amount of pepper. Roast until vegetables are tender and browned, turning once, about 45 minutes. Transfer to shallow dish and serve.

 

 

Malaika SpencerComment