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Monday on The Farm–Update on Produce–Update on Fall SoupFest

Today was a productive day…the sun was still shining and we were able to wash 40# of Sunchokes that head north tomorrow morning.  Lorenzo and Brenton moved a ton (literally) of potatoes from bins in The Shelter to the pink cooler where we can control the temperature and keep them in the dark with higher humidity.  Usually the cooler is full of winter squash, but not this year… A large percentage were left in the garden not mature, and some we couldn’t get out before they succumbed to the cold.  We sorted Red Kuri today which were starting to spoil.  I brought in a few tonight that just didn’t have enough time to completely mature.  They still taste good, but harder to scoop out the seeds.  The Farmer harvested all the Deadon Savoy Cabbage from the garden…these will go into the Shares and Special Boxes, and the Leeks got topped and sorted.

Speaking of Shares/Special Boxes, some of the Deadon cabbages harvested today are the size of the box…that won’t work, especially with 5# potatoes, carrots, and storage onions.  So, we are making the following changes:  Deadon Cabbage OR Green Kaitlin (based on size), and 3 Leeks instead of storage onions and green onions.  Boxes will still contain the Celeriac, Red Beets, Carrots, smaller Butternut squash (maybe 2), and the Shishito or Snack Peppers, and Daikon Radish or Tiren TomatoesPick Up Thursday at The Farm will be in Boxes to make room inside The Shelter for the Fall SoupFest!

SoupFest starts at 5:00 p.m.  Thursday, October 24th.  PLEASE SEND AN EMAIL OR TEXT SO WE CAN GET A HEAD-COUNT! 431-1219 or craftterri@rtconnect.net . Jans is coming to The Farm tomorrow to pick up veggies for the Soups–we don’t want to make too much, but we definitely want to have enough!  I guarantee the soups will be amazing, The Shelter will be comfortable no matter what the weather outside, and Liz has been tuning her tubes to give us some comforting sweet tunes.  (Tomorrow we set up the ‘stage’ in the corner with our small sound system–)  Come and Share this last day of the CSA with us!  Public WELCOME–

October 24th– Fall Soupfest– Lloyd Craft Farms– 5:00 to 7:30 p.m. EVERYONE WELCOME–

group of vegetables near stainless steel cooking bowl

Photo by Pixabay on Pexels.com

As promised after the warm and filling garden meal last month, we are gearing up for the Fall SoupFest at The Farm (1049 Washakie Ten) on Thursday, October 24th, 5:00 p.m. to 7:30 p.m.  Liz will provide the crooning (music) inside The Shelter–She promises!! Cost is $8 per person, all you can eat!  OPEN TO THE PUBLIC–

As the weather is unknown and unpredictable, we are moving stuff around to make space for seating INSIDE The Shelter…we will still have The Store from 4-6 p.m. and encourage folks to shop this last time until next SPRING! (Members 4:00-5:00 p.m. Open to the PUBLIC 5:00-7:30 p.m.)

I was asked last week and had told several folks the SoupFest was postponed until mid-November, but after getting a good night’s sleep (never make a snap decision when you are pooped), this Thursday’s the DAY!

  • Last Pick Up for the CSA (4:00-6:00 p.m.) and the Shares will be boxed to afford more space in The Shelter for Tables and Chairs.
  • Jans of NaM Sweet & Savory is on board with 3-4 varieties of Fall Soups…exploring a Borscht with red beets…hearty Vegetable…why not a Creamy Potato…something Italian (one of this Austrian’s favorite ethnic food groups)…ALL fresh and recently harvested from The Garden!
  • Again asking for a head-count (TEXT 431-1219 or respond to this post or email craftterri@rtconnect.net)…help get the information out…invite your co-workers, friends, relatives, and those you would like to get to know better!

 

What a great way to end the SEASON!  Stay tuned for more veggies in January through our Buyer’s Group…if not signed to follow http://www.lloydcraftfarms.com do it now by going there and entering your email address in the box to the right on the home page.  AS ALWAYS–The Farmer’s Wife says, “EAT YOUR VEGGIES!”

What to Expect in this Last Share…

business-card

This final week is the last of Group B and Group D…last meaning those that have Extended or are a Leap-Frog in the second group.  Wow!  What a great year in spite of the challenges of the weather…late, wet and cold spring…crazy fall with more weather extremes!  So, What to Expect?

Both Groups will have 5# Potatoes (either Huckleberry Gold or Red Norland), Deadon Cabbage (that beautiful January King winter savoy), Celeriac (commonly called Celery Root), Red Beets, Mokum Carrots (early orange Nantes), Highlander storage onions, Green Onions, small Butternut Winter Squash, and a PUMPKIN!  This will be the second pumpkin for those that got one last week.  🙂  (There is only one pumpkin for each Box sent this week…if you missed taking one last week, please don’t take two this week…)

Group B will have Shishito peppers and Tiren tomatoesif they are still holding from their September 29th harvest in one of those fall weather extremes.  Tiren tomatoes are a special paste tomato favored by chef’s for Italian sauces.  BTW– A member shared she used the Shishito’s in Mongolian Beef!  I know there are lots of uses other than roasted as an appetizer–check out recipes on the Internet–

Group D will have Snack Peppers (hmmmm….love them dipped in Ranch Dressing…we have Organic Litehouse Ranch for sale in The Store), and Daikon RadishesDaikon’s, too, have a lot more uses than fermented and pickled–check out recipes on the Internet–

THANK YOU, THANK YOU, THANK YOU!  Trivial info–at the end of this last week we will have put together 1,562 Special Boxes/Shares!  That’s over a 16 week period– Pretty AMAZING–that’s a lot of fresh veggies into the warm homes of Wyomingites!  Eat your VEGGIES!!   The Farmer’s Wife

A Note About Hot Peppers–

Once a year I like to send you ALL hot peppers.  Why would I do this?  Well….some folks like them and some folks do not and some folks just haven’t had a chance to experience and explore the variety and diversity of the hot pepper world!  After all, we want you to know all that you can about the value of your food, and how it is directly related to your overall health–  So here is a little, short primer on Capsicum’s.

First, Bell Peppers have no capsaicin, the thing that makes hot peppers hot!  So we are only talking here about all the other peppers except that non-hot, sweet kind.  The highest concentration of the hot (capsaicin) is in the white pithy membrane inside the seed cavity.  The seeds have no capsaicin.  The Scoville scale lists the ‘score’ of the hotness of different hot peppers.  The hottest we grow is a small bushy plant called Aurora, with purple peppers the size of the tip of your finger–as the season progresses they turn yellow and then red-orange.  The next hottest in our garden is the Habanero.  Of course, we all have heard names like Ghost Pepper and Carolina Reaper.  One look at these and it is obvious they are in the same family as the Habanero!

For a good read on the benefits of capsaicin check out draxe.com/nutrition/capsaicin–

Each Share Group’s pepper selections are a little different.  We had an abundance of Poblano’s and Jalapeno’s, so they went into Group E and Group B with one or two Habanero’s.  Group C is completely different with the concentration on the drying and roasting peppers:  Guajillo, Krimzon Lee, and the Pueblo Roasting Pepper (from Colorado–no picture available).  Group D will be a surprise, but we will be there to share information with you Thursday at the Pick Up!

Below are pictures of the peppers you may have and some short notes for their use and enjoyment:

Baron Hot Peppers

POBLANO–these are often used in Chili Rellenos, a stuffed pepper filled with cream cheese, breaded, and deep fat fried.  I have a simple and tasty recipe for a Chili Rellenos Casserole in which you roast the pepper in the broiler to blister the skin, and then peel them after you have plunged them into cold water.  I slice the Poblano along the sides and lay them flat in the pan, then cover them with an egg mixture and cheeses.  Usually Poblanos are not all that hot…however…each one is its own boss! (You can make the casserole with fresh poblano’s or just place the peppers peeled and laid flat, in a freezer bag for a different time.) 

Habanero Hot Peppers

This is the Habanero…the hottie…we don’t eat these but sell them for those with an obsession for HOT.  Some peppers can be so hot that they can be detrimental to a small child or those sensitive to capsaicin–this is one!  But not the WORST!! Not life-threatening, but awful painful, especially in the eyes.   (I have a story posted on our website called “Chinese Lanterns” about our family experience with the Habanero…check it out!)

 

El Eden Hot Peppers

Guajillo peppers are dried and used to make mole.  These are new this year and I haven’t had a chance to give them a test run!  Hope to find more time next year.  We included these with the Krimzon Lee (below) for Group C because both are drying peppers.  The Krimzon is a type of Paprika pepper…one of my favorites as it is not real hot, but full of flavor.  Great in scrambled eggs or with fried potatoes.  Easy to dry by stringing them together and hanging them in a well ventilated, dry place–keep them aired so as not to form mold.

Krimzon Lee Hot Peppers

Krimzon Lee–Paprika type.

Red Flame Hot Peppers

Chili pepper, another candidate for drying.  We use dried chili’s in our Salsa and Dill Pickles–

Jedi Hot Peppers

Jalapenos are the most well known hot pepper and the pepper group with the most variety in color, size, and heat.  We used to raise a variety known as Concho–it had good flavor, held long on the plant, and was generally not real hot.  We can’t find that seed and this year we planted 4 varieties to try to find one like the Concho.  The Farmer liked the Centella, a LARGE Jalapeno…I think I liked El Jefe, a little smaller with deeper color and light checking as it matures.  (Checking is slightly visible in the pepper in the forefront. Severe checking will not store well after harvest.)  We stay away from Early Jalapenos as they are usually hotter than blazes! My favorite use is Jalapeno Poppers, not the fried ones, but those stuffed with cream cheese and wrapped in bacon, then roasted in the oven for about 20-30 minutes–YUMMMMM

Today for lunch I cut up the last three zucchini, some kohlrabi, white onion, and added ONE red Jalapeno, followed by a couple of small grated carrots added during the last few minutes for color and sweetness.  We had to open ALL the windows.  Jessica entered the kitchen and immediately became a coughing fool like myself! This pepper was worse in the air than in the dish, which we nearly finished off.  I noticed the ladies left the red skin on the side of their plates, and the guys ate it all! 

Here’s a hint for a good ‘fresh’ salsa in the dead of winter:  take 3 jalapenos and slice them, put them in snack bags, and throw them in the freezer. When you want Salsa in the middle of January, use your canned tomatoes, dried chili peppers, frozen jalapenos, a dried onion, some garlic, and a little salt. Chop and mix them up in the food processor.  I like to include some frozen bell pepper too for color and sweetness…orange is my favorite.  We store our Salsa in the fridge in a quart jar  (actually closer to an Adam’s Peanut Butter jar)–  Recipe is under our Recipe tab.  

 

As always, Enjoy your food!  Experimentation is the spice of life–  The Farmer’s Wife

 

 

ALMOST DONE! Garden Week 14–

pexels-photo-669736
Thanksgiving and Christmas pies are right around the corner!

Folks will be dropping like flies…I know that is not a refreshing picture considering the flies this time of year are A-1 PESTS!  The normal span of the CSA is 13 weeks,  with an option to Extend to 15 weeks.  Last week was the last Share/Box for some–start dates in July were staggered while the garden increased production and so the end is staggered…but you can ADD ON or EXTEND!  Here’s what I mean:  Week 13 and 14 will be in excess of 100 Shares/Boxes, but Week 15 at this time is 51 Shares/Boxes (dropping like flies)…but you can continue by adding one or two more Shares/Boxes! (Below the quote box is an idea of what to expect next week and in Week 15–)

If you want to EXTEND, and haven’t already, send me a text 431-1219.  Cost is $25 in Worland, and $30 in the outside areas in the Special Box program per box–2 Boxes for Weekly, 1 Box for Leap-Frog.  We start putting the Boxes together on Wednesday, so I need to know before October 16th.  Payments can be made by PayPal (add $2 to cover the fee), pay Thursday at CSA Pick Up, or mail a check to 1049 Washakie Ten, Worland, WY  82401.

WHAT TO EXPECT WEEK 14 & Week 15:
Hot Pepper Mix with sweet (Not Hot) Bells–these were harvested before the frost and so some are not as firm as originally, but the flavor is YUMM!  I’d like to put some Snack Peppers with these, too–so the hot and not-hot will be bagged separately as to not mix you up!  All Groups have this pepper combination.  Week 15 will be Yellow/Green Flavorburst Bell Peppers.  

3# Potatoes–last week it was Fingerlings, a Fingerling Mix, Huckleberry Gold, or Yukon’s.  This week it will be Fingerlings or Satina.  Week 15 will be 5# Potatoes–either Red Norland, Russet, or Satina…all which store good!      REMINDER:  Potatoes should be stored in bags that breath (paper is a great option) and in the dark.  You want to minimize the greening caused by light–some folks are sensitive to nightshades, and potatoes are a nightshade along with peppers, eggplant, and tomatoes.

I once read the diary of the guy that floated down the Colorado River (Powell was the name) before the Colorado was dammed up.  At the start of their journey their food canoe tipped over and so all they had for supplies were coffee and bacon.  They hunted along the route, but as they passed through Indian territory they spotted some young potato and corn plants that the Pueblo’s had planted along the river for their summer crops.  The traveling party, tiring of wild game, helped themselves to potato plants.  No one died but their intestinal tracts were disrupted and some wished they could die!  

Tomatoes–we have held back some Roma tomatoes to add to the Shares.  No tomatoes in Week 15, but Cabbage or Brussels Sprouts as well as other root crops like Daikon Radishes, Turnips, or Red Beets.   

Carrots–last week was Rainbow or Sugarsnax (orange) carrots.  This week it will be Cosmic Carrots for those that had Rainbow, and Rainbow for those that had Sugarsnax.  1# bag to store in the fridge!  Week 15 will be 3# Cosmic Carrots which store excellent in the fridge.

Onion–Sierra Blanca (Jumbo White) for all, partially dried, but maybe not enough to store outside the fridge.  Week 15 will be Highlander Onions, a great dried storage onion.

Celery for your bone broth needs, soups and stews, goulashes, and fresh stalks with raisins and peanut butter…we called these Ants on a Log when the kids were young.  Celery is such a great staple–its flavor continues to develop the longer it cooks…parsley and carrots are in the same family!  Week 15 will have Celeriac, or Celery root–the same uses as celery and stores longer in the fridge…but no Ants on a Log…

Surprise item:  Sunchokes (I’m a hoping they had a long enough growing season!)  These are also known as Jerusaleum Artichokes, and nicknamed by some: Fartichokes.  (Yes, it means what it sounds like.)  Sunchokes are a great pre-biotic, meaning they feed the probiotics in your gut.  (I think if your gut balance is off, or if you eat too chokes at one sitting, they will generate gas.  So beware!)  Also, sunchokes are good for diabetics if eaten within the first two week of harvest…something about inulin (not insulin)…check it out! Check out Recipe #57 to know how to roast them–

Buttercup Winter Squash for all!  Buttercup has more of the Hubbard family flavor (Maxima), unlike the Delicata, Acorns, or Spaghetti Squashes we’ve had the last three weeks that are milder.  Don’t be intimidated by winter squash.  Easiest to cook it ahead in a covered dish or crock pot to hold the moisture and not overcook, drying it out.  I always add an oil (olive, coconut, butter) and an Allium (garlic, slice of onion, shallot) to the seed cavity–it just seems to heighten the flavor making it a little savory.  I cook double what we need and put half in the fridge for Bisque–simple to make, recipes at http://www.lloydcraftfarms.com.  The Buttercup would be an excellent choice for a roasted sweet and savory squash recipe I have…I’ll track it down and get it posted to the Recipe page at http://www.lloydcraftfarms.com.  (The Hubbard family is high in beta-carotene which our bodies convert to Vitamin A–good for skin and overall health!  Super good in the winter!)  Week 15 will be the Butterscotch Butternut, a smaller version of the Waltham Butternut, none of which made it this year! 😦

PUMPKINS–All our pumpkins (except the Knucklehead’s) are suitable for making pies!  Couple of years ago we had a 40# pumpkin that I turned into 20+ Christmas pies–I have a killer pumpkin pie recipe (I use fresh cream instead of canned milk and lots of balanced spices)– posted on our Recipe page!  We will start passing out the pumpkins with this week’s Share/Box.  If you don’t have a Share/Box this week, and not one next week, then let me know by Wednesday and we will get one headed your direction or held here at The Farm for you.  FYI–you can buy our pumpkins at Blair’s Supermarket in Worland.  We will be delivering 4 more bins on Tuesday.  Not all the pumpkins there are ours, some come out of Utah…ours are the clean ones–LOL!

Stay Warm–Consider the Last Share/Box and let me know ASAP–The Farmer’s Wife

What to Expect in the Shares and Special Boxes this Week–2nd week October–

tri-colored-carrots

As you can imagine we have worked hard (and are still working hard) to get things harvested from the Garden for the last 3 weeks of this year’s garden season!  

Here’s what to EXPECT this week: 

Shishito Peppers in all the Groups–1/2# bag–great marinaded and roasted in your oven–Sweet, NOT hot!

Potatoes of some sort for all the Groups…we are digging these Tuesday!  I’m hoping for the Fingerling Mix, or the French Fingerlings–3# bag, store in the dark in a bag that breathes.  Not familiar with Fingerlings?  Check out the recipe, and learn how to cook them at http://www.lloydcraftfarms.com , Recipe tab, #56.

Tomatoes for all the Groups if the quality has held this past week from the rush pick prior to the October 2nd freeze.

Carrots for all the Groups–either Cosmic (a red), Sugarsnax (standard orange), or the Tri-color Mix – pictured above–Deep Purple, Purple Haze, and Orange…can you hear the Rock from the 70’s?  We are digging these Tuesday, too!

Green Onions for all the Groups, too.

Groups A, E, and D will get Fennel with Fronds in their Shares or Special Box–

Corn for Groups A, B, D, & E–the very last for the season!!

Broccoli, Broccolini Galion X, Romanesco, OR Bagged Cauliflower Mix will be in each of the Shares or Special Boxes.  We won’t know how they will be divided until we get them worked through and weighed and packaged–BUT you will get one of these!  They are Wonderful Surprises from the Garden that Erica and Jessica literally discovered during their Friday harvest!!

Winter Squash for the Week is Thelma Sanders Sweet Potato Squash–a butter yellow colored, acorn looking, heirloom squash.  Obviously named after Thelma Sanders, and with the claim that it tastes like Sweet Potatoes!  This is a great candidate for baking in the oven–very sweet with a smooth texture–Everyone gets the same Squash of the Week!

There may be another surprise item…like the Lemon Cucumber, Romanesco, or Fennel of the past!  Stay tuned–The Farmer’s Wife

 

 

Severe Winter Weather Predicted for Wednesday and Thursday…Here’s the PLAN–IMPORTANT!

Our Deliveries and Pick Up’s this week are being changed due to SNOW and FREEZING temperatures–  Please text me 431-1219 to let me know you have received this notice…Sorry for any inconvenience!

Group B Delivery to Riverton/Lander will be Saturday instead of Thursday; Riverton (Graham’s Gluten Free) by 11:00, and Lander (Amy Oakley’s) by Noon.

Group C Pick Up from Casper will be Friday morning instead of Thursday morning–

Group D, CSA Pick Up at The Farm, will be Friday 4 p.m. to 6 p.m. instead of Thursday–The Store will be stocked as usual–

Group E Delivery to Sheridan will be Friday instead of Wednesday–

We hope to resume all operations next week at the original times as set up!  Thanks for your understanding AND stay warm…and Eat your Veggies!

The Farmer’s Wife