Week 16 of 18, 2014

Living Land Farm                     Weekly Harvest News

Greetings Members,

 Farm News: Purple potatoes – the latest addition to the share boxes this week.  The variety is really called Adirondack Blue.  This potato is waxy and is best suited for salads or roasting.  Thinly slice the purple potatoes with skins on and season with garlic, salt, butter, and freshly chopped leeks and/or onions.  Roast in the oven in cast iron or bake/roast wrapped in tin foil over a camp fire or grill until the potatoes are soft and lightly browned. Enjoy!!!

Anticipated Harvest:   Head lettuce, leeks, parsley, kale, collards, beets, eggplant, peppers (hot and sweet), potatoes, onions, and carrots.

Blessings,

Lupita and Adam

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Week 15 of 18, 2014

Potato Field

September 21, 2014           Week 15 of 18

 Greetings Members,

 Farm News:   We are taking a significant loss this year due to deer feasting on 95% of the winter squash.  So there will only be one squash in the share boxes for the following 2 weeks (we think).  It will most likely be a baking pumpkin, acorn, delicate, carnival or buttercup squash. Hopefully, they will leave the remaining delicata that need to ripen yet.

Anticipated Harvest:   Leeks, spinach, parsley, salad mix or lettuce, collards, kale, beets, eggplant, peppers (hot and sweet), potatoes, onions, and carrots.

As mentioned last week – check out the website for Whole Foods Coop in Duluth, or recipes – they have a link with lots of great options!

Blessings,

Lupita and Adam

Week 14 of 18, 2014

Living Land Farm                     Weekly Harvest News

Greetings Members,

 Farm News: In the 5 years we have been living here this is the earliest we have experienced such a cold night for only being mid-September – the temperature was 35.   Adam, with the help of his brother Luke, and his girlfriend Florence, harvested 2.5 of the 6 rows of sweet potatoes and Adam’s mom harvest 20 # of green beans.  It was quite the task to do but it was done.   We covered 99 % of vines of the un-harvested sweet potatoes and the ones exposed did get frost bit. We also covered all 8 of the 100 foot rows of peppers which fared well too!

Anticipated Harvest:   Kale, collards, beets, green beans, eggplant, peppers (hot and sweet), potatoes, onions, and carrots.

Check out Whole Foods Coop website for recipes – they have a link with lots of options!

Blessings,

Lupita and Adam

Week 13 of 18, 2014

Living Land Farm                     Weekly Harvest News

 

          

 Greetings Members,

Farm News: Cooler temps are the name of the game this week.  According to predictions later this week the night time low may reach 38 – hopefully that will change!   It will be interesting to see what does happen by the end of the week, we hope for warmer temps so the heat loving plants are not affected.  In terms of harvest it is pretty consistent with a few things off the list.  Share recipes you may have that others may like to use in their kitchen. Recipes can be emailed to us.

Anticipated Harvest:   Eggplant, peppers, potatoes, tomatoes, onions, head lettuce, carrots, zucchini, summer squash, and cucumbers. Maybe green beans and beets -make a great chocolate cake.

In our kitchen this week: Crock pot carrots, potatoes and sliced onions seasoned with salt, carrot tuna salad, bean tacos, chunky mashed potatoes served with sautéed/steamed green beans with garlic salt, sautéed zukes and summer squash with seasoned with dill and chopped tomatoes, sandwiches made with meat and layers of veggies (lettuce, cukes, tomato, and peppers), zucchini muffins, carrot cake, spanish rice, quinoa salad, and eggs, sliced peppers with fried potatoes.  Preserve your peppers (hot and sweet) for winter dishes, soups or chili.  Cast iron roasted beets and fresh mozzarella cheese – Luptita’s favorite!

Blessings,

Lupita and Adam

Week 12 of 18, 2014

Living Land Farm                     Weekly Harvest News

Greetings Members,

 Farm News: Happy Labor Day! September has arrived which also means back to school for many and time to switch gears.   If possible please clean your bucket, and return it when you pick up your share box weekly or biweekly.  This helps us (especially Lupita) when pre-prepping/organizing for Monday and Thursday deliveries and ensures Adam will have the correct boxes set up to pack and deliver.  Adam, will now be solo weekly for the remainder of the season – packing and delivering the shares to each site. Lupita, will continue to help as much as time allows after school and weekends.

Anticipated Harvest:   Green beans, cantaloupe or watermelon, eggplant, peppers, potatoes, tomatoes, onions, head lettuce, carrots, zucchini, summer squash, and cucumbers.

In our kitchen this week: Carrot tuna salad, tacos, lasagna (with GF pasta), chunky mashed potatoes, sautéed/steamed green beans with garlic salt, sandwiches made with meat and layers of veggies, zucchini muffins, carrot cake, spanish rice, quinoa salad, and eggs, sliced peppers with fried potatoes.  

Tip:  Freeze the hot pepper (whole or chopped) and use in a chili or other soup this winter.

Blessings,

Lupita and Adam

Week 10 of 18, 2014

Greetings Members,

This year only the traditional dark purple eggplant will be in the shares boxes ~enjoy!

 

 Farm News:  The green beans will make another appearance in shares soon.  We thought there would be plenty to harvest for delivery both last week Monday and Thursday, but only Monday’s shares had them.  Eggplant however is ready for harvest!  If you placed an order for a preserving share we will be contacting you as soon as we have them available.  We will most likely only have enough to fill the orders that were placed this Spring.  We planted less tomatoes in the field in hopes that if we gave each plant more space disease would be less likely to spread – clearly not the case.   We dream of a moveable high tunnel just for tomatoes but the expense is about $10,000, so for now it is on the list for future purchases.

Anticipated Harvest:   Eggplant, peppers, potatoes, tomatoes, onions, basil, head lettuce, carrots, zucchini, and cucumbers.

Vegetable of the week and tips – Eggplant:

Eggplant – store unrefrigerated at a cool room temperature, or up to 1 week in the hydrator drawer of the refrigerator.  Prior to using eggplant, slice and lightly salt it to remove any acrid flavors and excess moisture.  Allow the eggplant to sit in a colander for 10-15 minutes, then gently squeeze any excess liquid. Eggplant will soak up less oil and need less salt in preparation.

 Possible Uses:  Make baba ghanouj or ratatouille (both great for long –term storage as they freeze well), add thinly sliced to lasagna, grill, bake, sauté, make a dip or steam it!   Blend cooked eggplant with lemon juice and seasonings of choice (salt, garlic, pepper) for a dip or spread on your favorite bread.

Blessings,

~ Lupita & Adam