Ham oversees the turnip harvest.
This week we’re highlighting Honey BBQ Brats as our Sausage of the Week (SOW). Come down to the farmers markets and get yourself a Sweet and Spicy Sausage Sammie on a breadworks bun! The Sandwiches are $12 a piece and the frozen links are on sale for $10 per one pound package.
Buy your Honey BBQ Brats here on SALE!
Notes from the Fields
“sibi et vicinis serere se,” or “for me and my neighbors, I sow”
Ok. I have some tough news for you. Steel yourselves for an onslaught of turnip greens! ‘Tis the season! We’re in the sweet spot of having to thin the turnip patch. We just can’t bring ourselves to toss the thinned greens to the side, so we bundled them and are sending them home with you.
Now, to some of you, this news might not be so surprising… yeah, yeah…. You’re an old hat at eating your greens. But…. our tenacity at thinning the turnip patch has paid off!
Now we’re harvesting the turnips too!! Yay! I love the tangy smell of turnips, their juicy crunch when fresh, their soft squish when boiled, and their creamy texture when mashed. So – a quick run down for those of you not yet enamored with the Turnip.
Eat Turnips in Many Ways:
Fresh – thinly sliced on salads is a perfectly fine way to treat a turnip. Better yet – throw those slices into a jar of pickle juice for a day or so and you’ve got a refreshing snack!
Boiled – Caution! Don’t stop at the boiling phase. My ab-so-lute favorite way to cook turnips is to quarter, boil until just fork tender, drain, then sauté in lots of butter until browned. THEN – salt and add a conservative amount of maple syrup. It’s divine!
Mashed – Go ahead and boil the heck outta those turnips. In fact, if you’re a bit whingy about swedes, you can add in some potatoes (tatties) too. Mashed turnips and potatoes is a real treat and a good introduction to eating this under-appreciated root crop.
Events Coming Up
Fall Farm Party – September 21 from 4pm to 9 pm
Come enjoy the farm festivities. We’ll have the cider press (bring along extra apples for making cider) out and ready for a crew of helpers and taste testers. Greg’s perfecting his skills with a pig roast (his pulled pork is amazing!) and we’ll have some sort of salad from the fields. There’s yard games, bonfire, and a scavenger hunt too! Feel free to bring along a pot luck dish and/or drinks (if you’d like more than cider!). At 8:30 we’ll get ready to set off fireworks to celebrate the Autumn Equinox.
Art on the Farm with Martiza Mosquera – Sept 25 and October 2 from 3pm – 6 pm.
Maritza will bring canvas and paints for this session of creativity! Be sure to come and spend some time integrating your love of food, farms, and nature, with your natural born talent for art! All ages and all skill levels are encouraged to participate. It’s lots of fun!
Pizza Day – September 25th 12pm-7pm
If I’m well staffed, I’m happy to make pizza – but August’s pizza day went so well with folks stepping in and making their own. We’ll play it by ear for this next round of Pizza on the Farm! (This also coincides with Art on the Farm with Maritza!)
