fall week 6

“storm’s a comin’ squirrel” or “winter’s comin’ squirrel” I can’t quite remember which it is, but a memory of this line from a much loved kid’s book came to mind so often this past week. You see, we spent the better part of these lovely days stowing away our winter stores and finishing the last of our work in the fields before it was simply too wet and cold to do any more. We finished planting the garlic, harvested our field corn, dug the last of the sweet potatoes, packed all of the remaining winter squash into our root cellar and tried our darnedest to finish all we had to do before the true killing frost and November drenching arrived. As I write this the wind is blowing strong and I know the rain pouring is only going to get colder and colder as this storm blows through. But the good news is: WE DID IT. All we need to do now is close up the high tunnels and we are as ready as we can be for the winter that looms. This is a good feeling friends, and with the harvest nearly complete, we can turn our attention to keeping a fire burning in the wood stove and drying these soaking wet harvest clothes. Wishing you all a great week ahead, enjoy this ginger during the chilly days!

 

Honey Glazed Turnips from Martha Stewart

1 1/2 pounds turnips (about 3 medium), peeled and diced large
3 tablespoons honey
2 tablespoons unsalted butter
1 cup water
Coarse salt and ground pepper
1 tablespoon fresh lemon juice
In a large skillet with a tight-fitting lid, combine turnips, honey, butter, and water. Season with salt and pepper. Bring liquid to a boil over medium-high, then reduce to a rapid simmer. Cover and cook until turnips are just tender, 10 minutes. Uncover, bring liquid back to a boil, and cook, stirring occasionally, until liquid is almost reduced, 10 minutes. Continue to cook, stirring often, until turnips are barely golden and glazed, 3 minutes more. Season with salt, pepper, and fresh lemon juice.
Spicy Swiss Chard with Ginger also from Martha Stewart
1 bunch Swiss chard
1 tablespoon olive oil
2 teaspoons minced peeled fresh ginger
2 sliced jalapenos
Coarse salt and ground pepper
Separate stems and leaves from Swiss chard. Chop leaves and dice stems small. In a large skillet, heat olive oil over medium-high. Add chard stems, minced peeled fresh ginger, and jalapeno slices; cook until stems soften, 3 minutes. Season with salt and pepper. Add chard leaves, cover, and cook until wilted, 3 minutes. Uncover and cook until tender, 4 minutes.
Chimichurri from david Lebovitz
1 chile pepper
1/2 cup extra-virgin olive oil
2 tablespoons red or white wine vinegar
2 teaspoons dried oregano (or twice that amount of freshly chopped leaves)
Optional: 1/2 teaspoon minced thyme leaves
3/4 teaspoon salt
4 cloves garlic, peeled and minced
1/4 teaspoon smoked or sweet paprika
1 1/2 cups lightly packed leaves of flat-leaf parsley
In a cast iron skillet, or directly over a grill, gas flame, or under the broiler of an oven, char the pepper, turning it a few times, until the outside is blistered. Remove from heat and let cool. Once cool, remove the stem, split down the middle, and remove the seeds. (You can leave them in, but they may be quite spicy.) Chop half of the pepper and add it to a medium bowl. (Reserve the remaining half of the chile for another use.)3. Add the olive oil, oregano, thyme (if using), salt, minced garlic, and paprika, and stir. Finely chop the parsley and stir it into the mixture. Taste, and add additional salt and vinegar, if desired. Serve with beef or lamb. Toss with pasta. etc

fall week 6 in your basket:
swiss chard
tatsoi
parsley
red turnips
ginger
winter squash

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