Welcome to the late fall share!

Years ago, we would wrap up the season at the end of October.  The frost had ended the bulk of the crops for which we were well known.  A few years ago I was struck by how saddened many members were at the close of the season in late October.  Yet, everyone on the farm kept on working and eating out of the fields.  So, we figured, if we can grow and harvest a few more weeks of food for ourselves, then why not for our committed members also? And now a few years in, I can say that the late fall share keeps getting better. 

This year we will be enjoying our best sweet potato crop ever. The drip irrigation kept these plants growing strong right through the drought.  While initially looking like a very light crop, the Irish potatoes are appearing to be more numerous than we initially thought.  Once the field dries out again we will fire up the digger and see what whole field has provided.  The beets, carrots, radishes, turnips, chard, leeks, and spinach are all maturing beautifully.  The quantity of several crops is still to be determined.  The more sunny and warm days we have, the more broccoli, kale, and Brussels sprouts we will harvest.  So, when you feel the warmth of the sun in coming weeks, remember that your food growing in the field is as happy as you are.

To sunny warm fall days!

Farmer Dave

 

This is what we are planning and hoping to harvest this week.  Ultimately Mother Nature has the last word so the actual contents of your share will vary. 

• Sweet Potatoes
• Hakurei Turnips
• Beets
• Assorted Peppers
• Carrots
• Onions
• Cabbage or Broccoli or Cauliflower
• Spinach
• Winter squash
• Golden Delicious Apples
• and more!

Try some of these recipes from our blog! 

• Butter Braised Vegetables
• Rosemary Roasted Beets and Carrots
• Stacey's Carrot Fries

 

Serves 4

Heat the oil or butter in a heavy-bottomed 10- or 12-inch skillet over medium heat.

Stir in the sweet potato cubes, herbs, salt, and pepper. Cover the skillet and cook, stirring occasionally, for about 5 minutes, until the sweet potatoes are just starting to soften.

Uncover the skillet and add the broth, scraping the bottom of the pan with a spatula to dissolve the browned bits. Add the spinach in handfuls, stirring until it wilts down, before adding more.

Stir in the half-and-half, then cover once more and bring the liquid to a simmer.

Uncover and stir in the tortellini. Cook, stirring frequently, for 10 to 15 minutes, until the tortellini are plump and cooked through.

Serve immediately.