Tuesday, September 22, 2009
September 22 baskets and farm notes
We have had some lovely warm weather the last few weeks, so it has been really pleasant working in the greenhouses and getting them planted up for the winter. It is amazing when conditions are just right how quickly seeds germinate and grow.
Planted now are salads, arugula, all kinds of mustards, chards, kales, beets and carrots.
I am anxious to get the garden turned over for winter too, but surprisingly despite all the dry weather, the soil underneath is actually still rather wet. Wow- who would have thunk it.
It is pretty exciting now for Mollie to pop off the school bus and head to the chicken coop to collect eggs our young chickens are laying. At 4 1/2 months old, they have started laying the cute little pullet eggs,and I am expecting very soon there will be a LOT of eggs with 22 laying hens.
There are just 2 weeks left for baskets in the CSA now.Please could members please remember to return your baskets as the end of the season is approaching. All further deliveries will arrive in bags.
Baskets today contained mostly these ingredients with a few variations from basket to basket.....
Pie pumpkins,peppers, tomatoes, beets (or Broccolini)carrots, garlic,basil and chard.
Here are some recipes to enjoy...to cook the pumpkin, simply cut in half, score and bake in oven or microwave till soft
Swiss Chard Curry
SERVES 4 -6
* 1 diced onion
* 2 minced garlic cloves
* 1/2 inch ginger, peeled and diced
* 1 pinch coriander
* 1 pinch cumin
* 1 pinch turmeric
* 1 diced green chilis
* 6 ounces tomato paste
* 1/2 cup water or stock
* 4 cups stock, of your choice
* 1 cup dried garbanzo beans
* 6 swiss chard leaves
Saute the onion with the garlic and the ginger in a splash of olive oil over medium low heat until soft, about 10 minute.
Add the spices, the chili and the tomato paste and heat over medium for two to three minutes.
Cool mixture and transfer to food processor or blender and add the water or stock and blend until smooth.
Transfer back into the pan. Cook on low for 15 minutes or until its brownish and pasty in texture.
Add stock, bring to a boil and then simmer.
Meanwhile, cook the chickpeas and add to the mixture. Simmer for about 15 min(the longer the simmer the better). Finely chop the Swiss chard and stir in the curry at the end for about five minutes.
Serve over whole brown rice with a dollop of yogurt. If you like, add cooked yams or potatoes to this mixture.
Pumpkin Spice Cake
1/2 cup butter. margarine or shortening
1 1/4 cups sugar
2 eggs, beaten
2 1/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 cup pumpkin - make your own
3/4 cup milk
In a large bowl cream the butter. Gradually add sugar and cream till light and fluffy. Blend in beaten eggs. Sift together the dry ingredients. Combine pumpkin and milk. Add dry ingredients alternately with pumpkin mixture.
Pour into a greased bundt pan and bake at 350 for about 30 minutes.
Cool for at least 1 hour.
Drizzle with sugar glaze (1 cup powdered sugar with 1 tablespoon milk, mixed until smooth) .