The First Frost
CSA
FIELD NOTES:
It’s hard to believe that we are here talking about the first frost. October 9th is what the almanac gossip has been saying… the apps are telling me the 6th… but it’s supposed to be 84 on Friday! So…I guess enjoy the tropical balm while it’s here!
For some crops (veg mostly) that means something magical - cabbage, carrots, spinach and kale get a touch sweeter! For some it means it’s time to say goodbye - peppers, tomatoes, eggplants and for others, a light frost is a warning: ”Time to get a move on and get us out of the ground!!” (sweet potatoes)
As for flowers, there’s not a single one in our fields that party through the frost. Especially Dahlias. For you… that means get them while you can THIS WEEK!!
For us…that means we are tagging!
Tagging off-type dahlias…Where to start?
Dahlias get dug, divided and stored as tubers. After a frost, the blooms turn to mush and are completely unidentifiable so you really have to trust your strategy when it comes to keeping things organized, getting them out and stored for winter.
The success of your efforts becomes clear when they come into bloom. It’s best practice to plant your varieties in blocks and keep them labeled! It is guaranteed that when you start seeing color in the fields, there will inevitably be a stray rascally bloom - not like the others here and there in the plot. It’s important to tag these lone wolves before the frost comes so that when you begin the blind organizational process again in the fall we keep the randoms separate and work towards getting our planting stock closer to perfection.
We also have a heap of flowers in the field still ready to be cut and hung for our dried arrangements and wreaths - which we’re starting to work on this week!
So, in case you’re wondering… that’s what we’re up to ahead of the looming frost! What are you up to? Maybe making soup and buying flowers? :)
FARM HAPPENINGS:
With Applefest back on the agenda for the beautiful Saturday ahead we’ve got a list of amazing vibes contributors that we’re gonna highlight right here!
Snacks:
Local Apples- OF ALL TYPES! - cinnamon sugar and corer on stand-by!
Wildflour Bakery Bakedgoods
Kitchen & Coffee Pastry & Coffee
Rachel’s’ Salsa & Chips
Bjorn Qorn
Music:
DJ Miss Behavior (10am-11:30am)
Tim Haufe (12pm-1pm)
Farmtivites:
Scarecrow Making
Marigold Garlands
Face Painting
Pumpkin Painting
HOW TO EAT YOUR VEGGIES: Caramelized Onions!
Ahead of the cold, less vibrant months of winter it’s important that we all understand the magical flavor trick of caramelized onions. They bring a beautiful sweet, umami flavor to any ol’ dish and there’s no better time to get familiar with this winter meal marvel.
Slice 2–3 onions thinly.
Heat 1–2 tbsp olive oil or butter in a skillet over medium-low heat.
Add onions + a pinch of salt.
Cook 25–40 minutes, stirring every few minutes. If they start sticking or browning too quickly, turn the heat down and add a splash of water.
They’re done when they’re deep golden brown, soft, and sweet.
Here are some superb ways to use those onions with the rest of your share:
Roasted Cauliflower
Roast cauliflower florets at high heat until deeply browned. Toss with caramelized onions, lemon juice, olive oil, salt and pepper.
For something more substantial, add:
Crispy chickpeas
Toasted nuts
Crumbled feta
A little tahini sauce
This would also work beautifully with broccoli.
Potato & Kale Hash
A very good “what do I do with all these vegetables?” dinner.
Dice potatoes and roast or pan-fry until crispy. Add a generous pile of caramelized onions and chopped curly kale. Cook until the kale is tender and a little crispy around the edges.
Top with a fried egg.
Optional: add sliced Hakurei turnips toward the end for a little crunch.
Winter Squash Quesadillas
Roast acorn squash until soft and scoop out the flesh. Mash it lightly with salt, pepper and a little cumin or chili powder.
Layer tortillas with:
Squash
Caramelized onions
Shredded cheese
Chopped kale, if you have it
Cook until crispy and golden. Serve with salsa or a squeeze of lime.