:: Quick update from the garden ::

Somehow the weather has turned distinctly fall like… and I don’t mean to jinx anything but you can feel it in the garden too. Some of our early plantings of zucchini are dying back and I’m starting to see tinges of yellow as plants are reaching maturity. Good news is that we do successive plantings so despite some plants finishing up with their production, others are in full swing.

CSA1

Flowers bringing so much colour to the farm.

CSA2

Little radishes coming up… feels like spring all over again.

CSA3

If you need dill for pickling, let us know. We have massive $5 bunches available on order.

This cooler weather is also letting us get in more fall crops. Yesterday we transplanted some purple kohlrabi, turnips, and bok choy. We can now start getting in some fall seedings of cool weather crops.

CSA4

As I was pulling out the sugar snap pea plants, I discovered some eggs and today, these sweet little dumplings!

Our happy little chicks have also recently moved from their little nursery to the big barn where they have much more space and access to the outdoors. So far they are loving it.

:: This week’s share of the harvest ::

1 bag Lettuce
1 box Carrots
1 bag Green Beans
1 bag Yellow Beans
1 Garlic
1 box Tomatoes
2 Green Peppers
1 small Onion

:: How to use this week’s share ::

This is one of those CSA seasons where you may be getting a lot of beans (and zucchini?). I’ll try to keep the recipe ideas coming to help you use everything up.

Beans with a Bacon Vinaigrette

2lb beans, trimmed
6 slices bacon
1-2 shallots (or small onion) sliced
2 Tbsp. cider vinegar
2 Tbsp. whole grain mustard
2 Tbsp. olive oil

baconbeans

Directions
  1. Bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool; transfer to a serving bowl.
  2. Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.
  3. Discard all but 2 tablespoons of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Add to the green beans, along with the bacon, and toss to combine.

Green Beans with Pecans and Maple
3/4 cup pecans
salt & pepper
2lbs. green beans, trimmed
1/4 cup olive oil
2 Tbsp. red wine vinegar
2 Tbsp. Dijon mustart
1 Tbsp. maple syrup

maple beans

Directions

  1. Heat oven to 400º F. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, then roughly chop.
  2. Meanwhile, bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool.
  3. In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, ½ teaspoon salt, and ¼ teaspoon pepper. Add the green beans and pecans and toss to combine.
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