This Weeks Box 11/27/2015

Last Week

This Week

From right to left. Sprouting Broccoli-Purple Cauliflower-Brussels Sprouts-Speckled Trout Lettuce-Red Romaine Lettuce-Deer Tongue Lettuce-Bloomsdale Heirloom Spinach- Rainbow Chard-Red Russian Kale-Kurly Kale-Golden Beets.

And then, slightly out of the picture, we have “seeded”, Parsnips-Carrots-Fennel-Leeks-Onions-Mezclun-Arugula and Baby Bok Choy.

Snap pea plants got planted in the old potato garden this week

Strawberries will go in at the south garden this week

Fava Beans were sewn in the bee garden.

Lots of baby seedlings in the greenhouse. And lots of seedlings still being planted. We want to hurry and get as much in the ground before it it gets too cold. Small plants put in after around the middle of December, sometimes seem to stay dormant until spring. But if we can get them in now. And get them bulked up a little, they will grow big and produce through winter. It is just a matter of getting them in. And getting them up for the next few weeks.  It feels good to know pretty much exactly I will be doing for the next few weeks.

The land feels wonderful. Last night was pretty frickin cold. But it is already warmed up and sunny right now. Another perfect November day.

Now, about the trees. I want to say something about the avocados. My first Zutano avocado this year was not very good. Sure, it got soft. But it was super watery. And had little flavor. I just had another yesterday. It was a lot better. I think I just made a mistake of starting them in the boxes too soon. We took a week off from them. But they will be back next week.

Those Cara Cara oranges from Hellhole Canyon have been really nice. We have received a lot of compliments on those. And I like those little tangerines. They are just going to get sweeter as the season continues. Meyers lemons will make their debut next week. Sapote are still hanging on. No doubt that announcement brings mixed emotions. Don’t forget about using them in a shake, in a squash soup, or if you really cannot handle anymore sapote’s in your belly this year, bring them to work, gift them to your neighbor or your mailman. A little service goes a long way to help us feel grounded and good about ourselves this time of year.


We are just about out of  pumpkin. I really enjoyed the dark orange flesh one with the spaghetti like texture. We saved a good amount of seeds from that one. I would like to grow more pumpkins next year. And then store them through winter. And put them in boxes from time to time through spring.


Goodbye Asian Pears! See you next year.

Here is The List

Head of Romaine Lettuce
Brown Onion
Salad Mix with Spinach
Yukon Potato
Orange bell Pepper

Roasted Pumpkin was one of our side dishes for thanksgiving this year. Cut The pumpkin in 1/2-3/4 inch slices. Steam for 5-7 minutes. Put the slices on a foiled sheet. Warm some coconut oil. Put in a pinch of lime zest. Then squeeze the juice of the lime into the oil. add a couple tablespoons of brown sugar, honey or agave syrup. A teaspoon of turmeric powder. A teaspoon of ginger powder. And some soy sauce. Drizzle it over the squash. Bake at 325 for 15 minutes or until the squash gets soft to the touch.

Persimmon Cookies

  • 1/2 cup peeled and chopped Fuyu persimmons
  • 1/8 teaspoon baking soda
  • 2/5 cup sugar
  • 1/8 cup shortening
  • 3/4 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1 teaspoons Cake Spice, Baking Spice or Pumpkin Pie spice blend
  • 1/4 cup chopped dates
  • 1/2 cup broken toasted pecans
  • Sugar for stamping cookies

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or grease lightly. Use a fork to mash the chopped persimmons, achieving a pulpy consistency. Stir baking soda into the persimmons and set aside.

Blend sugar and shortening. Sift dry ingredients together and add to sugar mixture. Beat on low speed to mix. Blend in persimmon mixture. Stir in dates and nuts. Drop by teaspoonful on prepared cookie sheets about 2 inches apart.

Cover the bottom of a glass with a small damp cloth and fasten with a rubber band. Dip the damp towel in sugar and use it to press down each cookie. Dip glass in sugar before stamping each cookie.

Bake in preheated 350-degree oven for 10 to 15 minutes, until bottom of cookies are golden brown. Cool cookies on wire rack. Makes 2 dozen cookies.

Store in airtight container or tin. These cookies can be frozen.

Tip from the cook

A thin-skin peeler, the kind with serrated blades, is a good tool for peeling persimmons.

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