gorman farm

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GORMAN FARM COMMUNITY SUPPORTED AGRICULTURE

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from the farmer

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“Autumn, the years last , loveliest smile.” - William Bryant

This last rain event was so desperately needed by regional farmers. Truth be told it delivered the kind of water I had hoped for; even, steady, and light rain. The roads didn’t wash out, the ground is drying out nicely and evenly, and the pond is recharged. Cooler days and evenings are finally giving our fall plants the temperature they thrive best in. The only aspect of the rain that concerned me was that the sweet potatoes are ready for digging. I can’t remember a season when we harvested in dry conditions. We bed sweet potatoes under a plastic mulch layer in order to reduce weeds and have more precise irrigation. Above the ground, high bio-mass of foliage is the first to get mowed. We use the plastic lifter to uproot the plastic as well as the plant. Then we sift through the loosened dirt by hand to sort the potatoes. This week, because of timing, you will be receiving un-cured sweet potatoes. They won’t store in the pantry so use them up. We will be

curing the remaining harvest and distribute them in the weeks to come. On my Monday morning walkabout where I make most of the weeks’ harvest and field work decisions, I went to my favorite field to check the brassicas. A top performing field that is currently growing red kale, lacinato kale, broccoli, mustard, tatsoi, napa, caraflex, and savoy cabbage. While the crew was bunching kale I got called over because the harvest was covered in aphids. I came to find out that almost the whole field had broke out like I have never seen in my whole career. (note: I was in that field on Saturday in the pouring rain and it wasn’t close to what it was on Monday) Causing alarm I dashed over to another bed with cauliflower, cabbage, and brussel sprouts. The aphids were present and consuming the lower dead leaves. I ceased all operations, gathered the crew, trucks, knives, and trash cans. All day truckload after truckload we removed as much of

Cabbage

the aphid covered leaves as we Salad with could. Into the dumpster the Apples and plant cuttings went along with 70% of the aphid population. Walnuts Lettuce We are not out of the weeds yet Savoy Cabbage and I’m nervous about what 1 small cabbage could happen. I will give the Broccoli 1/3 cup walnuts plants some organic Scallions horticultural oils in an effort to 2 tablespoons cider vinegar Kohlrabi suffocate the remaining pests. At this point the plants are big and Turnips 1 tablespoon lemon juice mature it is hard to get a Garlic complete saturation. Those of Salt and pepper you with bug phobias please Butternut Squash know that we are doing ½ cup olive oil Uncured Sweet potatoes everything we can to rid the farm of them, but this is mother nnn 2 tablespoons creme fraiche, heavy cream, or nature, this is organic farming. sour cream Unlike conventional farming, 2 apples (any crisp, tasty eating variety, such there is no cloud of synthetic as Sierra Beauty, Granny Smith, or Fuji) pesticides being sprayed and no warning for field workers to stay 1/3 cup crumbled blue cheese (optional) out of the field for 4 days. Not our farm! We triple Preheat the oven to 375°F.  washed kale this week, we will harvest caraflex and savoy even though it needs more time, and peel the Tear off and discard the tough outer leaves of the cabbage. Cut it in half and cut out its core. Slice the halves crosswise outer leaves. In the shares into a fine chiffonade. there may be a little extra Toast the walnuts in the oven for 8 minutes. While they protein and a little more are still warm, first rub them in a clean dishtowel to washing. With a remove some of the skins, then chop or coarsely crumble them. productive week planned, we just tripled To prepare the dressing, mix the vinegar with the lemon juice, some salt, and a generous amount of pepper. the work load and move the unaccomplished Whisk in the olive oil and then the creme fraiche or cream. Taste and adjust the acid and salt as desired. chores to next weeks to do list. Quarter, peel, and core the apples. Slice the quarters

Harvest

lengthwise fairly thin and cut these slices lengthwise into a julienne. Toss the cabbage, apples, and walnuts (and blue cheese, if you’re using it) with the dressing and an extra pinch of salt. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.

To the table . . . squash as little as possible. Mix in the softened butter, 1 Tbsp. brown sugar, ground sage, and salt and pepper to taste.

BAKED BUTTERNUT SQUASH STUFFED WITH SAUSAGE AND APPLES

Pile the stuffing into the squash halves. Dot with remaining butter and brown sugar. Bake, uncovered, until piping hot and brown and crusty on top, 20 to 25 minutes. Let cool for several minutes before.

Roasted Sweet Potato Avocado Bowl with CarrotGinger Vinaigrette

-The Joy of cooking

Butternut squash (about 1.5 pound) 1 tablespoon vegetable oil 1 cup well-seasoned fresh bulk sausage (about 8 ounce) Boarmans in Fulton has the perfect sausage for this recipe! 1 large tart green apple, peeled, cored, and cut into ¼-inch cubes 2 tablespoons butter, softened 1 tablespoon dark brown sugar, packed ¼ teaspoon ground sage salt and black pepper to taste 1 tablespoon butter, cut into pieces 1 tablespoon packed dark brown sugar Method Position a rack in the center of the oven. Preheat the oven to 375°F. Lightly oil a baking dish large enough to hold the squash. Halve lengthwise and remove the seeds from squash. Arrange the squash cut side up in the baking dish and brush lightly with vegetable oil. Cover with a lid or aluminum foil and bake until almost tender, 30 to 40 minutes. Keep the oven on. Meanwhile, crumble sausage into a skillet and cook over medium heat until no longer pink. Without draining off the fat, add apple. Cook, stirring, for several minutes, just until crisp-tender. Remove from the heat. When the squash is cooked, let it cool slightly, scoop out most of the flesh leaving a 3/8-inch thick shell. Lightly mix the squash pulp into the sausage mixture, breaking up the

Ingredients:

6 cups cooked brown rice (about 3 cups uncooked) 1 cup shredded kale 1 cup roasted sweet potatoes, cut into 1 inch cubes 1 ripe avocado, pitted, peeled, and cubed 1 cup leftover roasted vegetables (optional)   Carrot-Ginger Vinaigrette 3 carrots, peeled and roughly chopped 2 tablespoons yellow onion, roughly chopped 1⁄2 cup rice vinegar 2 tablespoons reduced-sodium tamari soy sauce 2 tablespoons water 2 tablespoons peeled and roughly chopped fresh ginger Directions:In each of four individual serving bowls, add 11⁄2 cups brown rice. Top each with an equal amount of avocado cubes, sweet potato, shredded kale, and leftover roasted veggies, if available. For the vinaigrette, combine all of the ingredients in a blender and blend until smooth. Top each serving bowl with 2 tablespoons of the Carrot-Ginger Vinaigrette and mix with a fork, serve at room temperature, or heat as desired. Devour and appreciate every last bite!