While things are blue all over town, they are green here. The high tunnel is growing well and there are still some nice vegetables out in the field thanks to the mild fall. The weather has been pretty spectacular over the last month or so.

One thing we are doing right now is prepping for the winter by stocking up. This includes roasting cloves of garlic. We are in the middle of garlic planting right now and the cloves that are not perfect enough for planting are waiting to be used. If you are overstocked right now, you may be in a similar situation

Garlic roasting is easy, and warms the house with a wonderful aroma. Peel the cloves and trim off the root ends, wet them with olive oil,  put into a covered baking dish, and roast in the oven at 425 deg F for about 45 minutes. Let them cool and then pop them in a freezer bag whole, or puree and freeze. They are a great addition to soups, spreads, pizza or whatever you want.

As we finish our pepper harvest and prepare to mow down the plants, we coaxed one more harvest of the Numex Suave Orange. Along with great taste, they are a quite beautiful plant, and one we want to keep growing. A choice this week, these habanero-shaped peppers are much milder than those hotties, and are a nice addition to any meal that needs just a little spice. Let us know what you think.

Dawn’s early light on the farm