Pickup #18

We had our first frost this week. About a month early from our region’s “frost date” and certainly earlier than I have ever experienced farming in Bucks County. Luckily, on our little hill a light frost won’t kill our most susceptible plants like peppers (we don’t have a micro climate where the cold air settles in). But it is quite a reminder that the weather patterns are changing quickly and we need to be more and more adaptable. It’s hard to think that even with all the other challenges of farming we now must be prepared for things we haven’t even thought of. Luckily we build adaptability into our systems of farming, like planting multitudes of crops so if we lose one we will still have much to offer and choosing varieties that will be cold or hot tolerant as the seasons become more extreme. We are planting more crops in high tunnels and under cover and hoping for a mild rest of October.

Scenes: frosty ground and transplants, picking hot peppers for hot sauce, harvesting kale for the share, morning fog over the fields.

garlic (1 bulb)

specialty greens (red and green baby mustard and baby kale) (bag)

swiss chard (bunch)

beets (1 pint)

Sweet peppers (4 peppers)

Shishito peppers (1 quart)

Mixed herb bunch

White potatoes (1 quart)

Red Potatoes (1 quart)

Hot peppers: 1 pint jalapeno, 1 quart mixed hot chilis

jimmy nardello frying peppers (1 quart)

broccoli raab (1 bunch)

arugula (1 bag) Limit 1

red radish (1 bunch)

watermelon radish (1 bunch)

baby purple daikon radish (1 bunch)

hakurei turnip (1 bunch)

Unripe green tomatoes (2 lbs) limit 1

Escarole (1 head)

Radicchio (1 head)

Tatsoi (1 head)

Fennel (1 large bulb)

Kale: curly and toscano (1 Bunch)

Purple Kohlrabi with greens (3 bulbs)

carrots (1 bunch) limit 1

Turnip Carrot Slaw

by: BLUEKALEROAD

https://food52.com/recipes/17652-turnip-carrot-slaw

Ingredients 

  • 2 pounds (hakurei) turnips (about 3 large ones)

  • 4 medium carrots

  • 1 bunch green onions, thinly sliced

  • 1/2 cup mint leaves, roughly chopped

  • 1 cup Italian parsley, roughly chopped

  • 3 cloves garlic, finely minced

  • 1/2 cup apple cider vinegar

  • 2 tablespoons Dijon mustard

  • 1 tablespoon poppy seeds

  • 3 tablespoons olive oil

  • Sea salt and freshly ground pepper to taste

  1. Cut any roots or rough ends off of the turnips and carrots. Slice into smaller chunks and grate by hand or in a food processor. Spoon the turnips and carrots into a large serving bowl. Add the green onions, mint leaves and parsley and gently toss.

  2. In a small bowl or glass measuring cup, whisk the garlic, vinegar, mustard and poppy seeds together. Slowly drizzle in the olive oil and whisk until incorporated. Season with salt and pepper to taste.

  3. Pour the dressing over the slaw and gently toss. Taste for salt and pepper. Leave the slaw to sit for about an hour before serving to let the flavors mix. Serve chilled or room temperature.

Malaika SpencerComment