Welcome to Week 16!
Rain! We need it, we don't, not enough or too much! In the last 5 days we've measured 4 inches of rain. With no sun or warm air the ground has not been able to dry up. Either way harvesting needs to go on so we throw on our best rain gear and head out to sludge through thick wet mud. Michael shines through with his freshly harvested Purple Carrots!
Our Cabbage field has suffered a bit with the excess rain not being able to drain properly on the west end of the field. Overall, the fields are in good shape. I should report to all our tomato fans that with all the cold and rainy day and evenings our tomato season has definitely come to an end. Thank you so much for enjoying all the varieties that we grew this season and we look forward for more next year.
After Armando gives the carrots it's initial washing to get most of the mud off before bringing them back to our wash/pack shed he quickly gives Michael a rinse as well!
Your vegetable bounty this week................
Daikon Radish
Baby Beet Greens and Lettuce Mix
Purple Carrots
Yellow Storage Onions
Fennel
Bulk Red Beets
Green Swiss Chard
Broccoli
Your fruit bounty this week...........
Cortland Apples
Honey Crisp Apples
Empire Apples
Mars White Seedless Grapes
This is the last week for fruit! We will offer various apples and cider for sale during the month of October, please stop by and see what new varieties we'll have to offer. Until then, thank you for joining our Seasonal Fruit Share and we hope you'll join us once again for another wonderful journey of truly fresh local fruit! CSA registration will begin in late October.
The two red apples maybe hard to tell apart so I'll give you my best description:
The Empire Apple on your left is shiny and deep red in color. It is a smaller, sweet apple with a crisp texture and bright white flesh. This is such a versatile apple: for baking, sauce, pies......
Great Link for Apple Varieties and Recipes!
The Cortland Apple is slightly larger than the Empire but not as big as the Honey Crisp(oh so sweet!). The Cortland has some green shoulders to them where as the Empire does not. Cortlands are sweet, mildly tart and crisp and also offers a white flesh. It is great in desserts such as tarts and Caramel Apples!!
The two red apples maybe hard to tell apart so I'll give you my best description:
The Empire Apple on your left is shiny and deep red in color. It is a smaller, sweet apple with a crisp texture and bright white flesh. This is such a versatile apple: for baking, sauce, pies......
Great Link for Apple Varieties and Recipes!
The Cortland Apple is slightly larger than the Empire but not as big as the Honey Crisp(oh so sweet!). The Cortland has some green shoulders to them where as the Empire does not. Cortlands are sweet, mildly tart and crisp and also offers a white flesh. It is great in desserts such as tarts and Caramel Apples!!
Green Swiss Chard as big a 5 year old! This wonderful cooking green is rich in flavor. It's slightly sweet earthy flavor is great sauteed with onion and served on the side of any dish, tossed with pasta or topped on pizza!
I know I offered this before, perhaps it's one of my favorites???
Broccoli Slaw - go ahead and add some shaved fennel and oh those purple carrots would add some great flavor, crunch and color!
Fall weather brings in many flavors and varieties of tarts:
Empire Apples are great for baking! Carmel Apple Tart
Which came first, orange or purple? Yes, purple! Although we are very familiar to our wonderful orange sweet carrots, purple carrots were first harvested nearly 5000 years ago. Their wonderful deep purple color and vibrant orange centers offer slightly sweet mostly savory flavor. These hold their color well whether roasted or steamed for all to enjoy!
Sorry the flash on my camera completely distorted our amazing Daikon Radish! The word Daikon comes from two Japanese words: dia (meaning large) and kon (meaning root). The flavor is mild and is often used in Kimchi.
Daikon Radish Kimchi
Vietnamese Steak Sandwich
Daikon Radish Kimchi
Vietnamese Steak Sandwich
Other happenings on the farm.....
The intersection at Millburn and Hunt Club North is open!
South Hunt Club is still closed for a few more weeks.
Sweet Potatoes were dug last week and are curing in our shed. These will be offered in few weeks!
Apple Cider from Mick Klug Farm will be available for sale on Thursday 4-7pm. If there are any left over we'll offer it on Saturday at our farm stand from 8 until 2pm. The Cider has a two week shelf life but I really can't see this sitting for longer than 3 days in your fridge.
Anyone interested in making Apple Cider Doughnuts?
Apple season is in full swing! Stop by the farm stand and see our varieties we offer.
This week we'll have Honey Crisp, Golden Delicious and Cortlands.
Francisco takes great care of our two milking goats and has really taught me a lot in my first milking season! We've saved a lot of milk for soap making this Winter. Here he milks Ofelia (a first time milker) with two hands! This is a technique that I am still mastering.
I am currently drying herbs such as sage, thyme and rosemary along with eucalyptus which will be used in our goat milk soap.
Francisco has been working with us for two years now and helps in taking care of all our chickens and our small goat herd. Our eggs are collected every day and washed for proper storage.
Our eggs are avaiable every Thursday 4-7pm, Saturday 8-2 at our farm stand and
Sundays 10-3 at Logan Square Farmer's Market.
Eucalyptus welcomes Autumn!
Spreading compost continues on the farm ( in dry weather) to ensure
good organic soil fetility year after year.
SPECIAL NOTICE!
We are offering a Fall Extended CSA Share for November! This share will only be offered for ON FARM pick up only. Pick up days for November will be Thursday the 3rd, 10 and 17 and then on TUESDAY the 22nd from 4-7pm.
The Fall Extended Share will include various salad greens, beets, winter radishes, carrots, cabbage, honey, popcorn, spinach, chard, winter squash, apples, brussel sprouts and more!
If you're interested, spots are limited! please pick up a broucher from our farm stand or send me and email, tempelfarmsorganics@yahoo.com and I could forward you a form to send in to us.
We're looking forward to offering a bounty of the farm in November and a perfect time for
a wonderful Thanksgiving meal!
We hope you enjoy your bounty this week,
Your farmers,
Tania and Chris Cubberly along with our crew: Joe, Francisco, Sherman, Charlie, Michael and Armando!
