Update from the Garden

Week 14/16 is upon us, which means that for bi-weekly members, each group has just 1 pick up remaining. We’re lucky with the weather that we haven’t had any early frosts! This week we harvested the final cabbages and radishes in the garden. All the squash will be coming in too. Lots of carrots remain, which will be good for markets in October. A few onions left as well. Trying to come in for a landing and not end up with too much leftover come the end of October so there will be a month of rest (November) before we welcome another baby to the family around December 6th!

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Mathias’ parents are visiting from Denmark and helped harvest everything for CSA this week! Was so great to have the help – especially from these two who love the garden and keep a gorgeous garden of their own at their home in Loekken. Interestingly, in Denmark, it’s impossible to grow things like melons, tomatoes, cucumbers, peppers and eggplants outdoors. The temperature is never hot enough. It’s a little shocking (and darn lucky) that we can do all of that here, and STILL have -30 degrees in the winter. I am always reminded to be grateful for our 4 seasons.

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Coffee & Ham for Sale (what a lovely combo!)
We just received a new, fresh roasted order of organic coffee from our buddies Dan and Genevieve of Engine House Coffee in Eganville. The blends have been tasted and created by yours truly and are available in Medium and Dark. Coffee is $10/half lb. bag and only available in full beans.

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We also have an order of ready-to-eat smoked ham in slices from our friend Allison at Rowantree Farm in Wanup. The pork is extra tasty, thanks to the heritage breed of pork. The ham is available in small packs at $9/lb. (all packs are under $5) and is basically convenience food – just throw it in the oven on a plate until warm and then serve. It’s also great on sandwiches and totally beats regular deli meat – for price, taste and nutrition!

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This week’s share
Bi-weekly ONLY: Spaghetti Squash
Weekly ONLY: Kuri Squash
Everyone: Butternut Squash
1 bag Russet Potatoes
1 bunch Carrots
1 bag Lettuce OR 1 bag Baby Beets
2 items from the Choice Shelf including: Arugula, Eggplant, Peppers, Radishes, and Rainbow Chard.
Large Shares ONLY: 1 Cabbage + 1 bunch Gourmet Braising Mix (Use ASAP)

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How to use this week’s share
OK, so my wonderful Danish family introduced me to these potatoes back when I lived in Copenhagen and it pretty much changed my life as a potato eater. Have you heard of Hasselback Potatoes? These are great to make if you have some larger Russet Potatoes. You can also do this will smaller potatoes but maybe not the tiny gourmet ones. Also, my people sprinkle these with paprika, just FYI.

hasselback

Hasselback Potatoes (from the thekitchn.com)

Ingredients

4 large potatoes, Yukon Gold, Russet, or Red Bliss
4 tablespoons melted butter, olive oil, duck fat, bacon fat, coconut oil, or a mix
Salt
Pepper
Optional extras: minced fresh herbs, spices, grated cheese, bread crumbs, panko crumbs

Equipment
Chef’s knife
Large serving spoon (optional)
Baking dish, oven-safe skillet, or baking sheet

Instructions

  1. Heat the oven to 425°F with a rack in the lower-middle position.
  2. Wash and dry the potatoes: Scrub the potatoes clean and pat them dry. Alternatively, you can peel the skins off.
  3. Cut slits in the potatoes, leaving the bottom intact: Cut slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices 1/8-inch to 1/4-inch apart. You can rest the potato in a large serving and use that as a guide for when to stop slicing — slice straight down and when your knife hits the edge of the spoon, stop slicing.
  4. Brush the potatoes with half the fat: Arrange the potatoes in a baking dish. Brush the potatoes all over with butter or other fat, including the bottoms.
  5. Sprinkle with salt and pepper: Sprinkle the potatoes generously with salt and pepper.
  6. Bake 30 minutes, then brush with butter: Bake the potatoes for 30 minutes. At this point, the layers will start separating. Remove the pan from the oven and brush the potatoes again with fat — you can nudge the layers apart if they’re still sticking together. Make sure some of the fat drips down into the space between the slices.
  7. Bake another 30 to 40 minutes: Bake for another 30 to 40 minutes, until the potatoes are crispy on the edges and easily pieced in the middles with a paring knife. If you’re adding any extras, stuff those into the slits and sprinkle over the top 5 to 10 minutes before the end of cooking. (Total baking time is 60 to 70 minutes for average potatoes; if your potatoes are on the small side or are larger, adjust cooking time accordingly.)
  8. Serve immediately: These potatoes are best straight from the oven while the edges are at their crispiest.

 

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