September 28 Newsletter

Hello Everyone,

I hope this finds you enjoying the unseasonably warm weather. It has been a great way to kick off the beginning of apple harvest. The trees are loaded with apples and the branches seem to spring upwards when they are relieved of all the weight of the apples. On a similiar note, have you noticed how heavy the the bins have become in the past couple of weeks?

Next week will be Week 18, the last week of the season for Peak Season. If you would like to come to the farm on Wednesday, Oct 8,  between 4:00 - 7:00 pm you can fill your bin with your choice of produce. Just let me know by Tuesday evening if you are going with this option. Of course, if I do not hear from you, a bin with your name on it will be waiting for you in your regular pick up location. The last pick up will be packaged in cardboard rather than the black plastic bin. This is the week to look around your house and cars for any stray bins and return them when you pick up your bin this week.





My garden is over flowing with vegetables and the cooler is beginning to fill up with apples. I am planning to put together Thanksgiving Bins this year which will be available for pick up at the farm the weekend before Thanksgiving. The Thanksgiving Bin will be a larger quantity than a normal bin and will include at least a dozen items. The price for the bin will be $40.00.

This week you will find a survey in your bin. Please take a few minutes to answer the questions for me. It does help me out to get feed back at the end of the season which is beneficial when I am making plans for the next season. Anyone who completes the survey will be entered into a drawing for a free Thanksgiving Bin.



What to expect to find in your bin this week:

Macintosh and Honey Crisp apples
Lettuce
Melon
Carrots
Cucumbers
Tomatoes
Red onions
Peppers
Savoy cabbage
Broccoli or Pole Beans
Garlic

Beyond the bin offerings:

Tomatoes
Basil
Red raspberries
Peppers
Nectarines
Asian pears


Here are a couple of recipes that include items you will find in your bin this week.


Roasted Carrots with Cardamom Butter

From EatingWell:  November/December 2007

Makes: 4 servings, about 2/3 cup each

INGREDIENTS
4 teaspoons butter, melted
2 teaspoons canola oil
1 teaspoon ground cardamom
1/2 teaspoon salt
2 pounds carrots, peeled and cut diagonally into 1/4-inch-thick slices


PREPARATION
1. Position rack in lower third of oven; preheat to 450°F.
Combine butter, oil, cardamom and salt in a medium bowl. Add carrots and toss well to coat. Spread evenly on a rimmed baking sheet. Roast the carrots, stirring twice, until tender and golden, about 30 minutes. Serve
immediately.

Savoy Cabbage Chips

Bon Appétit  | February 2013

Makes about 20


1 savoy cabbage, cored, leaves separated, small leaves reserved for another use
Kosher salt


Place oven racks in upper and lower thirds of oven; preheat to 200°F. Working in several batches, cook cabbage leaves in a large pot of boiling salted water just until translucent and bright green, about 2 minutes per batch. Using a large slotted spoon, immediately transfer leaves to a large bowl of ice water; let cool. Drain cabbage leaves well and dry thoroughly.
Set a wire rack inside each of 2 large rimmed baking sheets. Arrange cabbage leaves on racks in a single layer. Bake until completely dry and crisp, about 3 hours. Season with salt. DO AHEAD: Cabbage chips can be made 8 hours ahead. Store chips at room temperature loosely layered between parchment paper or paper towels.