22 Oct

Garden News – October 22, 2015

The final week for the CSA half shares is here.  The following subscribers will pick up their last box today, Thursday the 22nd.  Susan Baak, Jessie Browning, Annika Charter Williams, Steve Charter, David Duke, Pamela Gustafson, James Haney, Halcyon LaPoint, Paula & Tom Larsen, Vanessa McNeill, Nanette Kuhl.  If you cannot be here, please let me know ahead of time.

Your share this week will include red cabbage, beautiful peppers, beets, dry onions, leaf lettuce, swiss chard, eggplant, French pumpkin (Galeaux de Parisienne), winter squash (several choices) cherry tomatoes, heirloom tomatoes, and a few cucumbers and summer squash.

Barb and I will be making sauerkraut today, too,  with the Late Dutch White cabbages that are still out in the gardens.  If any of you are wanting to make kraut or cabbage rolls this is the best cabbage to use.  These cabbages will be available to purchase over the next week or so as well as the late plantings of lettuces and oriental greens.   I have to harvest them before it get really cold.  I also have an abundant supply of eggplant and several varieties of peppers, from mild to hot, if you are wanting to make conserves, relishes, or casseroles to freeze.  Stuffed peppers anyone?

I am honored and excited to have been invited to provide my garden veggies for this upcoming harvest dinner at The Fieldhouse.   ‘http://www.thefieldhousemt.com/#!home/mainPage   The food and wine will be sensational.  I might even get to help out in the kitchen!  You  all know how I love to cook. Won’t you join us and show your support for a local restaurant that is doing it right!

I will be getting the garden ready for next year over the next few weeks.  Just brought in 9 yards of compost and will be hauling sheep manure from Barb’s farm.  The manure and compost along with dried leaves, grass clippings and feather meal will be layered over each bed and planting area and then lightly tilled in.   The 4 compost bins are filled to the tops with all of the garden waste that we have cleaned out of the beds.  They will slowly breakdown over the winter.  Once everything is done, I will be spending time getting my house back in order from the summer neglect, planning next years garden and maybe find time to read some good books!  My body is needing a break from all of the heavy garden work!

I will be sending out the information on next year’s CSA sometime after the first of the year.  I hope you will be joining us again.  I am always interested in your feedback regarding your experience with the CSA.  Not everyone is suited for the CSA business model.  It works for some…and not for others.  Your input will help me determine what needs to be improved and the ways to make the CSA work better for it’s members. Constructive critique is always good!

I am including some recipes using some of the veggies in your final box.

Walnut Raisin Pumpkin Bread


Two loaves….one to eat and one to share

Ingredients:

4 eggs
2 cups of sugar
1 cup oil
3 1/2 cups all-purpose flour
1 1/2 teaspoon of vanilla
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 can of pumpkin (15 oz.) or your own puree made from baked fresh pumpkin
I cup raisins
1 cup chopped walnuts

Step 1:  Preheat oven to 350 degrees.
Grease two loaf pans.

Step 2:  Combine all dry ingredients in a mixing bowl.
Combine flour, salt, baking powder, baking soda and cinnamon together.

Step 3:  In a separate bowl mix together eggs, sugar and oil.
Add vanilla.
Add pumpkin.
Then slowly add flour mixture until all ingredients are thoroughly mixed together.
Lastly, stir in raisins and walnuts.

Step 4:  Bake at 350 degrees for 55 minutes to an hour.

Let cool.  Then slice and serve.

Mediterranean Style Stuffed Peppers

Serves: 4-6

Ingredients

  • Good quality cooking oil or olive oil
  • 1 small yellow onion, chopped
  • ½ lb ground beef
  • salt + pepper
  • ½ tsp allspice
  • ½ tsp garlic powder
  • 1 cup cooked or canned chickpeas
  • ½ cup chopped parsley, more for garnish
  • 1 cup short grain rice, soaked in water for 10-15 minutes, drained
  • ½ tsp hot paprika
  • 3 tbsp tomato sauce
  • 2¼ cup water
  • 6 bell peppers, any colors, tops removed, cored
  • ¾ cup chicken broth (or water)

Instructions

  1. In a medium heavy pot, heat 1 tbsp of oil. Sauté the chopped onions until golden. Now add the meat and cook on medium-high heat, stirring occasionally, until deeply browned. Season with salt, pepper, allspice and garlic powder. Stir in the chickpeas and cook briefly.
  2. To the same pot, now add the parsley, rice, paprika and tomato sauce; stir to combine. Add the water and bring to a high simmer until liquid has reduced by one half.
  3. Turn the heat to low. Cover and cook for 15-20 minutes or until the rice is fully cooked and no longer hard nor too chewy.
  4. While the rice is cooking, heat a gas grill to medium-high. Grill the bell peppers for 10-15 minutes, covered. Be sure to turn the peppers occasionally so that all sides get charred. Remove from the grill and let cool briefly.
  5. Preheat the oven to 350 degrees F.
  6. Assemble the bell peppers, open-side up, in a baking dish filled with ¾ cup broth or water. Spoon in the cooked rice mixture to stuff each of the peppers to the very top.
  7. Cover the baking dish tightly with foil and place it in the 350 degree F heated oven. Bake for 20-30 minutes.

Remove from the oven and garnish with parsley, if you like. Serve immediately with your favorite salad and a side of Greek yogurt.

Loaded Eggplant Rounds

Love loaded potato skins? Enjoy all that cheesy bacon flavor on top of these nutritious and delicious eggplant rounds!

Serves: 4Ingredients

1 large eggplant
Olive oil spray
Garlic salt
1 and ½ cups shredded Mexican blend cheese or Mozzarella
¾ cup real bacon crumbles
6 scallions, chopped
Instructions

Preheat oven to 425 degrees.
Slice eggplant into round discs, about ¼ – ½ inch thick (thinner rounds will get crispier).
Place the eggplant rounds on a baking sheet, spray both sides of each with a light coating of olive oil spray, and sprinkle with small amount of garlic salt.
Place the rounds in the oven and bake for 25-30 minutes, until rounds are getting brown and crispy.
Remove the baking sheet from the oven. Top each round with the shredded cheese and the bacon crumbles.
Return the baking sheet to the over for 5-10 minutes, until the cheese is melted.
Sprinkle the scallions over the rounds and serve.

These could also be served as an appetizer for your next party!

I will be sending out newsletters throughout the winter when there are interesting things happening here at Kate’s Garden and Scents of Balance.  I know that some of you don’t really read my musings, so if you would prefer to not receive them, please let me know and I will remove you from my list.  I will, however, contact you next year when I determine the structure of the 2016 (Yikes!) CSA.  I have enjoyed visiting with you all during this veggie season and would love for you  to stay in touch.  I wish you well!