Our Sapote Tree
We are doing a lot of planting at the moment. It is going to be a few weeks to a month or so, before we start to see the shift toward more of those wonderful greens we have been missing. I seeded the first row of mesclun mix this week. I really enjoy stuffing that bag of young mixed salad greens into the CSA boxes. I look forward to doing that again soon. Last year, I put the arugula seeds in with the mesclun seed. This year, arugula has it’s own beds and they will be bagged separate too. There is a reason for it. And I am not going to bore you with it.
The greenhouse is sprouting all kinds of fall and winter food. There is three kinds of kale. Dyno, red and curly. Broccolini is sprouting too. I am really looking forward to growing out this romanesco broccoli. I just love the little fractals.
I planted out one hundred feet of these romanesco plants last spring. Not a single one come to a head. I got my hands on some organic seeds of what is supposed to be more stable genetics this year. They look good in the greenhouse right now anyway.
I have not heard back from the shitake guy in Ramona. We usually start getting them right about now. I should stop by and see him. I will be out that way next week when I pick up boxes at the avocado packing house in Escondido.
That reminds me. Thank you all so much for always bringing back your boxes. The less time I spend chasing boxes, the more time I can spend in the field growing more food. Ha! I sound like a regular CSA farmer now, don’t I!
The Fall Garden Festival at the Cuyamaca Conservation Garden was a hit. Weather had been a challenge earlier in the week. Mother Nature beamed sunny skies upon us and blessed us with another beautiful East County day. Perfect festival weather!
Here is the list
some real nice romaine heads
brown storage onions “no greens”
a few multi color potatoes
butternut squash “except for one person who got Spaghetti squash
a lot of limes
fresh oregano and some fresh lavender
So, it is one week before Thanksgiving, there is a bit more on your plate than usual, but you have to eat right? Well, aside from the persimmons, cucumbers and lavender, this weeks CSA box equals vegetable soup.
Cube the potatoes and butternut.
Chop the onion, french beans, bell pepper broccoli chard and tomatoes
Bring 2 quarts of chicken or veggie broth to a boil. Add veggies. Add the “soup worthy” veggies you’ve got left over from last weeks CSA box.
Chop in some fresh oregano and whatever other seasons you might prefer.
Cook it til it is perfect. Eat it all week.
Candied Lime Peel Recipe
Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.
In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.