Week No. 17 – 2012 Season

Early frost fits sporadic weather in “new normal” of climate change

Frost has struck all the fields we farm 4r times since I last wrote. It got progressively more deadly with each plunge in temperature. More frost will likely come now before our regular 20-week season ends. Even the 7 acres of millet I planted was harmed. Many long double rows of plants, and the drought-ravaged sections of bush beans, died from the cold. This is a good two weeks earlier than frost usually comes to southern Wisconsin. In a year of record drought and heat, it fits in with the “new normal” in climate change. Extreme variations in weather patterns are exactly what thousands of scientists since before the 1970s predicted global warming would bring. Yet in these last four deliveries of vegetables, you will still get a variety of many good vegetables. Some types of plants that we usually provide at this time of year will be missing. No grower in this region could have survived nearly 8 weeks of drought and 90 and 100-degree heat without some losses. Thanks to your support and efforts of those who work here, we’ve survived the ups and downs as best we possibly could by working together in community. Please do try to celebrate what we’ve done with us on Saturday, Oct. 6. We’re going to prepare our lamb pork bratts for this event, so we need to a head count in advance. Bring a salad or a treat to share and a beverage of your choice. We’ll try to have a bonfire in the evening. As always, feel free to camp in our garden paths. Most Creative Subscribers This year, more than any year previous, has been marked by some of the most creative cuisine among our subscribers. If you go to the Scotch Hill Facebook, for instance, you can link to a regular blog by one of our Madison subscribers, Karen Ebert, in which she describes all the marvelous things she’s been doing with our fresh vegetables every week. Karen has managed to keep up with this running account, which includes as many as three recipes – and engage her children in our food and farm. Other subscribers have been posting and sharing their food experiences with our farm, too. Dela and I are so grateful. It makes all of the hard work here worthwhile. This weekend –For this Sunday, we are hosting a Lutheran central Wisconsin synod program and feeding between 65 and 100 people. Orfordville Lutheran Church is helping us with preparations. We hope to share more about our “Forks for Sustainability” market benefit to help farmers in Senegal. The meal will feature our vegetables and meat. We’ll be selling farmstead soap, meat, and other items. If you cannot make the event and want to purchase Thanksgiving gift boxes, laundry soap, hand soap, eggs, honey, cuts of meat from our sheep and pigs, email us to place an order. During these last 4 weeks of delivery and our fall/winter share deliveries in November, we can save you shipping costs.

This Week’s Vegetables greatly exceed the 8 to 10 varieties we promised, including:

  • Spicy Greens Mix
  • Sweet potatoes
  • Assorted, large tomato varieties
  • Mustard Greens
  • Carrots
  • Provider Green Beans
  • Leaf Lettuce
  • Kale
  • Assorted Peppers
  • Cilantro

Photos of this share help you identify each variety and can be found by the website or Facebook

 

Cooking Tips for the Week

From Simply In Season, Herald Press “Autumn Vegetable Soup” This is a very adaptable soup that welcomes whatever vegetables are on hand. Try different grains or potatoes, vary the herbs, use just a few vegetables or small amounts of many kinds. Vary the quantity of vegetables and grains to make a thicker or thinner soup. In soup pot sauté ½ cup chopped onion in 1 tablespoon olive oil over medium heat until soft. Add 2 cloves of minced garlic and sauté 1 minute. Add and sauté a little ½ cup each kale, cabbage, carrots, red or green sweet pepper chopped, ½ teaspoon each salt, dried basil, dried oregano and ½ teaspoon pepper. Then turn the heat down to low, cover pan, and let cook about 5 minutes, stirring occasionally. Add 2 cups bean cooking liquid or vegetable broth, 1 cup tomato juice, ¾ cup cooked beans, ½ cup corn, 2 teaspoons dried instant barley, 2 teaspoons alphabet or orzo pasta and 1 ½ tablespoons red cooking wine (optional). Bring to a gentle boil and simmer about 15 minutes. Add ½ cup chopped tomatoes and 1 tablespoon fresh parsley chopped. Simmer another few minutes.