Celery Root (celeriac)
Lacinato or Russian Kale
Heirloom Beets (Tani Creek Seed)
Mixed Sweet Peppers
German Butterball Potatoes
Red and Yellow Onions
Artichoke Softneck Garlic
This was the first week that we didn't haul our weekly harvest over to the Seattle Farmers Market. It's amazing how much more work we can get done with just one more day on the farm. While the season seems to be slowing down and tempting us to slow down too, we still have been getting up while its dark and trying to get as much work done as possible before the weather makes it's inevitable switch to the rainy season. Most of our beds are still filled with crops which should be able to stay in the ground for another month or so weather permitting. The first frost is usually expected by the 1st of November, along with a lot more rain, eventually damaging many types of root crops and greens. In preparation, we are harvesting what is least hardy now and will work our way towards the crops that can stay in the ground the longest. Very soon we will have to dig the remaining root crops up and store them for late fall/winter. In the last couple of weeks, all the potatoes have been dug and all the winter squash harvested and put into storage. In all of our outdoor cleared/harvested beds we are now sowing a cover crop of winter rye and hairy vetch. This will prevent the soil from eroding over winter, stabilize nutrients, and give the soil microbes food when it is tilled under the following spring. As beds are harvested and cleared in our hoop houses they will be planted with spinach, endives, mustards, asian greens, arugula, salad, etc. for late fall/winter production. Inside the hoop houses there are still tomatoes, peppers, melons, ginger, and turmeric, among many other crops. We will give you some of these last contenders of summer next week in case you didn't get any at the farmers market yet. Enjoy
Scalloped Celeriac and Potatoes
butter for greasing baking dish
1 lb celeriac, peeled, halved, sliced
1 lb potatoes, peeled and sliced
freshly ground pepper
1 cup grated gruyere or swiss cheese, divided
1/2 tsp dried thyme
2 cups stock
2 tbsp butter
Preheat oven to 350 and grease a 2-quart baking dish with butter.
Place celeriac and potatoes in alternating layers in baking dish, seasoning every few layers with salt and pepper. Halfway add 1/3 cup cheese in an even layer; sprinkle with thyme. Continue layering the celeriac and potatoes, leaving a little room at the top for the liquid to boil.
Pour stock over celeriac and potatoes. Dot with butter. Cover with foil and bake for 45 minutes. Remove foil and bake another 15 minutes. Sprinkle remaining cheese over the top layer, adding fresh pepper and bake until cheese turns golden.
Let stand for ten minutes before serving. Serves 6. (Farmer John's Cookbook)
Spinach, Beet and Garlic Salad
1 head of garlic
4 tbsp olive oil
4 beets, cooked and diced
1/2 cup chopped walnuts or pine nuts
2 tbsp lemon juice
salt and ground black pepper
Without peeling garlic, place cloves in an ovenproof dish, add 2 tbsp olive oil and toss well. Roast in preheated oven at 375 for 15 minutes.
Transfer garlic and oil to a salad bowl. Add spinach, walnuts or pine nuts, beets, lemon juice, and remaining oil. Toss well and season to taste. Serve while garlic is still warm, squeezing softened garlic out of skins and onto salad. (Ultimate Vegetarian Recipes)
Heat butter or olive oil in a large skillet over medium heat. Add about 2 cloves garlic, minced and saute for a minute or so.
Add greens immediately after rinsing them. Cover and cook for 2-4 minutes. With heartier greens like kale or collards add a little water to the skillet.
Uncover, add salt to taste, cover again and continue to cook if needs be. The greens are even sweeter in the fall so the trick is not to overcook them and lose the natural flavors and nutrients.