Flying Tomato Farms News
A newsletter for members of Flying Tomato Farms C.S.A.
Vol. 4, Issue 24
I’ve taken down some of the trellising, and Harry has been changing around the electric fencing wires to protect his grapes through the winter. There has been a young deer in the garden nibbling on the tops of the grapes and leeks.
I’ve heard we could have the first few flakes of snow this week! Can’t believe how fast the season has gone.
Thank you so much for your patronage this season! The members are the core of a CSA, and I appreciate your welcoming my produce into your homes each week.
THIS WEEK’S DELIVERY:
Is a beauty of the fall harvest: sweet peppers, kale, apples, butternut squash, leeks, and daikon radish.
All of the peppers you’re getting this week are from the final harvest before I pulled the plants. They’re either red-ripe or getting there.
The kale is from the wild garden kales patch, and is amazing in a light stir-fry with garlic and soy sauce. Or you could try it in a traditional Italian zuppa of potatoes, leeks, sausage, and kale. These kales are a little hardier in flavor than your run-of-the-mill curly kale from the grocery store. They should last about a week (maybe two) in your refrigerator crisper drawer. I’ve kept home-grown kale longer than that, but the flavor isn’t as good after long storage.
Both the apples are butternut squash were grown organically here in Vermillion by Dean Spader. While the apples aren’t perfect, their flavor is fabulous.
Try them in this super-easy apple cake recipe, that I always used to make when my ex-husband and I had people working on our teaching housing unit in Mission, on the Rosebud Reservation. I was home with Martin in the months after he was born, I knew those fix-it guys were always backed-up with work, so I’d make sure to have some kind of treat baking when they did come, so they’d want to come back when we had another problem! It’s originally from the Lutheran Ladies’ Desserts cookbook, but this is my version.
Montana Apple Cake
½ c white sugar
½ c brown sugar
2 eggs, beaten
1 c flour
1 tsp baking soda
¼ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
a little clove or allspice
½ c nuts (optional)
3 small or 2 med apples, diced
Cream butter and sugar, add eggs. Sift dry ingredients, add to sugar mixture. Add apples and nuts, put in a square baking pan (or high-sided pie pan). Bake at 350 degrees for 45 minutes. Serve plain, or with whipped cream or ice cream.
My mother always used to peel and cube winter squash and boil it before mashing it to serve for dinner. But I usually just cut the stem and blossom end off, then cut the squash in half lengthwise and scoop out the seeds. I set it in a roasting pan, sometimes with a little cider in the bottom of the pan, then roast, covered with tinfoil, at 350 degrees until the squash is tender. Then I can just scoop it out of its shell, and it’s less watery than if I had boiled it. Once it’s done this way, you can serve it directly, or use it in a soup, or freeze it for later use.
Here’s a recipe for daikon radish from the Angelic Organics Kitchen (those who brought you the film The Real Dirt on Farmer John).
Daikon in Plum Sauce
3 TB soy sauce
2 TB rice vinegar
1 tsp cornstarch
2 TB plum sauce
1 TB minced scallion
3 TB peanut oil
1 daikon (probably use both of yours as they’re on the small size) peeled, cut into matchstick-sized strips
2 TB water
Combine the soy sauce, vinegar, and cornstarch in a small bowl; stir until cornstarch dissolves. Stir in the plum sauce and scallions.
Heat the oil in a wok or large skillet over high heat. Swirl the oil around the wok so that it covers the cooking area, then add the daikon; cook, stirring constantly, for 30 seconds.
Add the water, cover. Cook until the daikon is tender, 1-2 minutes.
Add the soy sauce mixture and continue cooking, stirring vigorously, until the sauce has thickened, 2-3 minutes.
Mark your calendars for the Vermillion Area Farmers Market’s Harvest Soup Supper on November 1st from 5:30-7:30pm at the Extension Building on High Street! Interested in making a soup (with an emphasis on local ingredients)? Contact me! Soup-makers get into the event for free.
WASH YOUR VEGGIES!