October Gratefulness

As we enter October our focus shifts from planting and prepping to harvesting and cleaning up. It is now time to get the farm ready for frost, to bring in the root veggies for the winter and plow in the last of the summer crops. Since the September weather has been so incredible, we feel relaxed and easy going into the last couple months of our peak season. We feel prepared to haul in the bounty that we’ve worked so hard for and happy to start bringing the season to a close. We feel so lucky to be outdoors on these beautiful days and we are looking forward to a long winter’s rest. The to-do list is still quite long, but we’re ready to get it done.

Scenes from the farm: winter planting seedlings, still irrigating, harvesting chicory (my favorite!), beautiful morning light, Duma enjoying a nap in between the greens.

The Share:

salad mix

arugula

specialty greens

broccoli raab

kale

hot peppers

radishes (regular, french breakfast, watermelon and purple daikon)

hakurei turnip

escarole

radicchio

kohlrabi

eggplant

standard tomatoes

shishito peppers

onion

garlic

beets

potatoes

napa cabbage

tatsoi

Tatsoi with Oyster Sauce

Recipe courtesy of Fresh Tastes

Ingredients

7 ounces (200 grams) Tatsoi

2 teaspoons toasted sesame oil

.25 ounces (7 grams, 1 large clove) garlic, sliced thinly

1 tablespoon oyster sauce

1 teaspoon toasted sesame seeds

Directions

Separate the individual leaves and discard any tough parts of the core, slicing up the rest of the stem. Wash thoroughly and run through a salad spinner to dry.

Add the sesame oil and sliced garlic to a frying pan and fry over medium-high heat until fragrant (but not browned).

Add the tatsoi and stir-fry until the leaves are wilted. It will help reduce the volume of leaves if you use a spatula to press down on them until they wilt.

Add the oyster sauce and stir fry until the stems have cooked through and there is no liquid left in the pan.

Serve immediately, sprinkled with toasted sesame seeds.