Did you know?
You can use the picking garden not only during pick up, but also before pick up, after pick up, and any other day of the week! We only ask that you limit your visits to the daylight hours. We’ve got three farm events coming up: a tea walk in the picking garden at 4:00 this Saturday where we will sample and identify plants that can be used to make herbal tea with a tea sampling. After the tea walk is a potluck at 5:30. Next week on Thursday, at 10:00, we will be planting garlic, and then mulching it with a thick layer of straw. We will also plant some overwintering onions that will be ready to harvest next June. In the garden, we are removing our warm weather crops such as tomatoes and peppers (this is the last week for them) and sowing cover crops. It looks like we may get our first frost early on Saturday morning, so we will prepare for that by putting row covers on our tender greens such as lettuce. On one hand, it is always sad to say goodbye to the flowers, but on the other hand, galinsoga, a weed in our garden, dies with frost. -Aaron
Vegetables
Hakurei turnips Celery or celeriac Sweet peppers Onions Kale or chard Lettuce Fennel or eggplant Cardoon (optional)
Herbs
Upper Garden: Mint, Oregano, Sage, Thyme, Chives, Garlic Chives, Tarragon, Hyssop, Catnip , Winter savory, Lovage, lemon balm
Lower Garden: Parsley, Marjoram, Cilantro, Summer Savory, cutting celery, Borage
Flowers Nasturtium, Snap Dragon, Dahlia, Amaranth, Dyer’s Coreopsis, Echinacea, Nigella, Zinnia
Roasted Fennel Pesto
1 cup chopped fennel bulb
1 cup extra virgin olive oil
1/2 cup blanched slivered almonds
3/4 cup fennel fronds
2 cloves garlic
salt
Preheat oven to 400. On a rimmed baking sheet toss fennel with a little olive oil and roast, stirring occasionally, until softened and lightly browned, about 12 mins. Meanwhile, scatter almonds on another sheet and toast 5 minutes. Let both cool a bit. In a food processor or blender, pulse fennel, fronds, garlic and 1/2 cup olive oil until pureed.Add almonds and 1/4 cup oil, season with salt and pulse to combine. Add remaining oil and pulse. from Serious Eats (Daniel Gritzer)
Cream of celery soup
3 tbsp butter
2 cups chopped onion
5 cups chopped celery
1 1/2 cups diced celery
2 cloves garlic, minced
2 bay leaves
4 cups chicken stock
1/2 to 1 1/2 tsp salt
1/4 to 1/3 cup cream
pepper, chives
Saute onions, 5 cups celery in 2T of butter 10 minutes or until softened. Add garlic for 1 minute more. Add stock, bay, salt then simmer for 15 minutes. In separate pan, braise remaining celery. Melt 1 T butter, add celery and 1/2 cup stock from other pan. Simmer on low to soften the celery then set aside. Remove bay leaves then puree the soup, return to pot and stir in braised celery and cream. Season to taste, serve with freshly ground black pepper and chopped chives or parsley. simplyrecipes.com
Mushroom, Parmesan and celery salad
1 lb mushrooms, washed, very thinly sliced
2 oz Parmesan cheese, in small pieces
3/4 cup sliced celery
2 tbsp lemon juice
5 tbsp extra virgin olive oil
coarse salt, freshly ground pepper
Combine the mushrooms, Parmesan and celery in a serving bowl. In a separate bowl, mix lemon juice, oil, salt and pepper to taste. Pour over salad and toss to mix. Serve at once, does not keep well. New York Times