Things have gotten crisp as of late, with a very cold night on Friday. The dawn was a beautiful sight, icy though it was. Everything has its season, and some of them ended with the freeze. It is nice being on the down-slope of the season.

The share this week has some nice roots. It is the perfect time for roasting an assortment of what you get and what may be in the fridge or cupboard. Cut, dressed, and roasted at 425 deg F, it is a simple dish. You can use olive oil, balsamic and rosemary for a moist coating, or dry rub the veggies with salt, chili powder, and other spices of choice.

Make sure to check and mix them about every 15 to 20 minutes, until cooked and browned. If you like garlic, add it with a little olive oil during the last 15 minutes of roasting.

On the egg front, a little update. First off many thanks to the CSA for making the sale of our eggs run so well. Our flock of 52 has been very productive this year. However, we have to be careful about counting our eggs before they are laid. So far, things have worked out well.

We are pleased to be able to keep a healthy flock on the farm. They are a source of eggs, entertainment, education, and fertility. In the photo above I am the source of their attention, as they await some afternoon scraps.

Another blog night, another Royals World Series game. Not a thing I ever thought I would be saying. We have found though that they have turned the rainbows blue and white on the farm.

With the start of the extended season, the high tunnel harvest begins. Our feeding of cover crops and compost appear to have enlivened the soil since last spring. Our first cuttings include arugula, cilantro and gai lan (Chinese broccoli). From the field you are getting the head style broccoli (Italian broccoli), as well as some wonderful fall lettuces.

The two broccoli types you can use pretty much interchangeably. Both work well in a stir-fry, or in a hearty pasta dish.

You can also make a soup with the gai lan or tat soi. Substitute them in this bok choy soup recipe from member Emily Akins, or this stir-fry soup recipe from our May 23, 2011 blog.

An so the regular season of the 2014 CSA season ends. It’s been a winning year, topped off by a wonderful October. Local excitement, a beautiful stretch of weather, and the promise of an off-season. Thanks to all who support us. Look forward to feeding everyone again next year.

But before then, there is this week’s share to discuss. Depending on whether you are full or partial, you may get green tomatoes or small potatoes. The former, while good fried, also makes a wonderful curry. The latter, are great for steaming, before salting and tossing with butter. It has been a good potato year, so enjoy some of the last of the harvest.

LEEKS F/P The leeks are large with long, tender shanks.   

LETTUCE F/P  The lettuces took a break from growing thanks to the soggy weather, but everyone will get one head this week.

CARROTS F/P  More small snacking carrots

SWEET POTATOES F  Orange-fleshed Beauregards.  We harvested less than 30% of last year’s record crop.  We blame the cool temperatures and soggy summer. 

POTATOES P  Small potatoes, good for cooking whole and popping them right in your mouth.

TOMATOES OR SWEET PEPPERS F  Some are ripe, some are green.  See Tom’s post for cooking with green tomatoes.

WATERMELON RADISH  F A fall storage radish with brilliant pink flesh.  Cut into watermelon-shaped slices and eat the pink part.  If you like a kick, eat the rind.

HERB CHOICE F/P  Cilantro, dill, sage or radishes

GREENS CHOICE F/P  Kale, Swiss chard, bok choy or cabbage

BROCCOLI, CAULIFLOWER OR NAPA CABBAGE F

NEXT WEEK:  Extended season starts with lettuce, greens, bulb fennel, herbs and garlic.

FARM REPORT:

I am watching the world series while writing this post, so please excuse any sloppiness.  I remember watching the 1985 series and I am happy to see our hometown team back in the finals.  With Royals fever in the air, your farmers have been thinking about  how farming is like baseball.  We both start our seasons in the Spring and spend the summer working in the field. 

From Spring training to our last race around the bases before frost, we are always ready for whatever curveballs Mother Nature throws at us.  We are successful when we work as a team and thrive on the support of our fans… ahem CSA members.  Like the Royals, we too have a post-season.  Ours begins next week.  This is Week 24 of the CSA and for many of you, the last week.  Thank you for your support and we hope to see you back in 2015.  For those in the extended season, we have four more innings (okay…weeks) to go.  Charge!!

Another year, another Week 23. It’s always something different it seems. The diminishing conditions of the last few weeks has ended the season for some plants this year. Others, sitting on higher ground, are doing well but looking forward to some drying out.

It was wet this week when we took some time off the farm to explore our watershed. From Missouri City to Sibley to Floyd, we were in bottoms. The wildlife put on a good show, doing what they do. For the yellow mud turtle life is best sunning on a log in the backwater of a mighty river. They are endangered in Missouri so we felt fortunate to be able to see some.

Through all the rain there are some very lush areas on the farm One is the bulb fennel patch. It is a great vegetable for this time of year. Cook it alongside onions, leeks and garlic to enhance a dish. Fresh in a salad it provides for good breath and digestion.

Asian greens are also peaking and ready for harvest. A stir fry is a great fall meal that can include most anything in the share. Treat fennel as you would celery in a dish, and don’t forget to add a hot pepper.