፨ Week 22 ፨
Over here at the base of Piney Mountain, the storm didn't hit quite as hard as we were expecting. The lasting damage will be in the amount of rain we received, about 6 inches, which will make getting into the fields and getting them covered for the winter a bit more difficult. Luckily the winds weren’t too high so the hoop house was left unscathed, and your veggies were all hardy enough that they are no worse for the wear. I hope you all have been spared from severe damage as well. Please enjoy the vegetables this week, only two more weeks (after this one) left!
Featured Recipes:
Lacto‐fermented Turnips
Ingredients:
• Turnips
• Salt (kosher or other non-iodized)
• Filtered water (with a brita is fine, or boiled and let sit to dissolve the chlorine)
• Clean glass jar with a lid (cleaned with vinegar to sterilize)
Slice or dice turnips. Place in jar and pack down with clean hand. Add salt brine made with two tablespoons of salt to one quart of water. Place lid on jar loosely, so air can escape (otherwise mixture can explode). Pack down mixture with hand each day to keep turnips below water’s surface; if a mold forms on the surface, simply scrape off with a spoon. Turnips are done when they have reached desired sourness. Can keep in a refrigerator indefinitely, or in a cool basement for several months.
(note: can be made with any combination of root vegetables, including radishes, kohlrabi, beets, etc.)
Easy Preparation of Winter Squash:
Cut squash in half, scoop out seeds and fiber, then bake in a 350° oven for 45 minutes to an hour, until a knife can be easily inserted near the stem. Roast & eat the seeds like pumpkin seeds.
Season squash with butter and salt, or maple syrup and cinnamon.
Other quick ideas:
-- Steam cubes of winter squash and then dress with olive oil, tamari, ginger and squash seeds.
-- Add squash chunks to a hearty vegetable soup
Mashed Rutabagas
Flavorful mashed rutabagas make a great side dish to any meat or poultry. These are delicious with potatoes and ham or a pot roast.
Ingredients:
• 2 to 3 pounds rutabaga
• water
• 2 teaspoons salt
• 1/3 cup butter
• 1/2 teaspoon freshly ground
black pepper
Preparation:
Peel rutabaga; cut into chunks. Put the chunks in a large saucepan and cover with water. Add 1 teaspoon of the salt. Bring to a boil; reduce heat, cover, and simmer for about 25 to 30 minutes or until tender. Drain and let them dry in a colander or in the pan with the top ajar. Mash the rutabagas with the butter, 1 teaspoon salt, and the black pepper. Serves 4 to 6.
Source: http://southernfood.about.com/od/turnipandrutabagarecipes/r/r70424a.htm
Lacto‐fermented Turnips
Ingredients:
• Turnips
• Salt (kosher or other non-iodized)
• Filtered water (with a brita is fine, or boiled and let sit to dissolve the chlorine)
• Clean glass jar with a lid (cleaned with vinegar to sterilize)
Slice or dice turnips. Place in jar and pack down with clean hand. Add salt brine made with two tablespoons of salt to one quart of water. Place lid on jar loosely, so air can escape (otherwise mixture can explode). Pack down mixture with hand each day to keep turnips below water’s surface; if a mold forms on the surface, simply scrape off with a spoon. Turnips are done when they have reached desired sourness. Can keep in a refrigerator indefinitely, or in a cool basement for several months.
(note: can be made with any combination of root vegetables, including radishes, kohlrabi, beets, etc.)
Easy Preparation of Winter Squash:
Cut squash in half, scoop out seeds and fiber, then bake in a 350° oven for 45 minutes to an hour, until a knife can be easily inserted near the stem. Roast & eat the seeds like pumpkin seeds.
Season squash with butter and salt, or maple syrup and cinnamon.
Other quick ideas:
-- Steam cubes of winter squash and then dress with olive oil, tamari, ginger and squash seeds.
-- Add squash chunks to a hearty vegetable soup
Mashed Rutabagas
Flavorful mashed rutabagas make a great side dish to any meat or poultry. These are delicious with potatoes and ham or a pot roast.
Ingredients:
• 2 to 3 pounds rutabaga
• water
• 2 teaspoons salt
• 1/3 cup butter
• 1/2 teaspoon freshly ground
black pepper
Preparation:
Peel rutabaga; cut into chunks. Put the chunks in a large saucepan and cover with water. Add 1 teaspoon of the salt. Bring to a boil; reduce heat, cover, and simmer for about 25 to 30 minutes or until tender. Drain and let them dry in a colander or in the pan with the top ajar. Mash the rutabagas with the butter, 1 teaspoon salt, and the black pepper. Serves 4 to 6.
Source: http://southernfood.about.com/od/turnipandrutabagarecipes/r/r70424a.htm
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