Timing on the farm can be everything. We have to get everything planted at the right time to continuously have a good supply of many different vegetables available in the share. This is all figured out in the wintertime so that when summer rolls around all I have to do is do just what it says on the sheet that I planned out in the winter. Farming teaches us to think ahead. We cannot simply think about what we need to do one day, we have to also think about the big picture. You have to think months ahead about what will be in the share and plant it months before it is ready. Each week when we go out and harvest shares we have to think about, not just what will be in the share that week but what we will need in the following weeks as well so that we do not take that which we need later on. And planning ahead means thinking about seasons long before they arrive. This week we began harvesting the very first of our winter storage crops that will be a part of the summer share later in the fall and the Winter CSA as well. We pulled TONS (literally) of onions out of the ground. And brought them to our greenhouse where we will keep them for a couple weeks while they dry out and loose the moisture in their tops. Then we will cut off the tops and put them in boxes and put them in a cool and dry room where they will stay crisp and healthy into early next spring. In the coming weeks we will seed carrots and beets for winter storage as well. In the fields winter squash plants are thriving. In the greenhouse fall crops such as broccoli and Brussels sprouts are getting ready to go out into the fields. It may be 95 degrees outside but winter is on our minds. As we continue to harvest and seed for the summer share we are also thinking about the winter time and all the things we will be, and are already growing for the winter.
Your Farmers,
Margaret and Kevin
Recipes
Noodle-less Lasagna
Submitted by farm member Courtney Aspinwall
for roasting~ you need to have enough veggies to fill about a cookie sheet and a half for this recipe. it worked out to be about
2 zucchinis
2 little eggplants
1 large yellow squash
Preheat oven to 375. Slice veggies lengthwise in 1/4 inch slices. Bread with
1. flour
2. 2 eggs + splash milk + salt
3. breadcrumbs (we used italian ones) drizzled with a little olive oil
Bake 20 mins on parchment.
While this is going, prepare the spinach. To make this easy, we used frozen spinach that we’d cooked for 7 mins in the microwave. Then, on the stove, heat olive oil with garlic and a pinch of crushed red pepper. Saute spinach.
In a 9×13 cake pan, layer:
marinara
eggplant
shredded parm
(you could put mozarella here, but we left it out and it was still great)
spinach
zucchini
marinara
squash
marinara
shredded parm
Bake 30 minutes covered with foil. Bake 15-20 minutes uncovered.
Serve with pasta that’s tossed with olive oil, parsley, garlic, salt and pepper.
Have a recipe you want to share with the rest of the farm members? Email it to me at margaret@groundworksfarm.com
