Market Notes for Oct. 18
It looks like Saturday could be rainy, but you need to eat rain or shine! And Henry always says rainy days are best for the vegetables, because they love the damp air, and are as fresh as when they were harvested the day before.
Look for the RAINY DAY SPECIALS!
Henry will decide what they are after the harvest tomorrow, so look for the email that I’ll send then.
Before we get into this week’s offerings, a big THANK YOU to everyone who made the trip down to Henry’s Farm!
It was a glorious day, and we thank you for helping us press fresh apple cider, take the tour and vegetable quiz, and make it yet another memorable event!
Henry just finished “grading” your “Name That Vegetable” quizzes, and the winner is Jennifer Anne Stubbs, who won with 8.5 points. Henry says, “There were lots of people in the 7 to 8 range, which is quite impressive.” Thank you to everyone who participated — you are all winners in our book! Here are the answers:
1. Rutabaga
2. Scallions
3. Kale
4. Sweet Potatoes
5. Broccoli Raab
6. Cornmeal Corn
7. Romano Beans
8. Carrots
9. Romanesco Cauliflower
10. Mayan Jaguar Lettuce
Last but not least, here are some Lost-and-Found items we found during clean-up. Reply to this email if one is yours, and we’ll make sure it gets to you at the market tomorrow!
Highlights at Henry’s Stand This Week
First Week for Garlic Braids — get ‘em while you can!
Henry says: “I will keep them on the truck out of the rain so if you want a braid, ask for it. The braiding garlic is in short supply this year, so it's another good reason to come out on a rainy day!”
Other Highlights
First week for RUTABAGA — see recipe ideas below!
First week for SWEET POTATOES — Henry’s bringing up Georgia Jet, Carolina Ruby, Okinawan Purple, and Ginseng. Henry considers Ginseng the best, with a rich flavor and creamy texture. Because of the drought for the past 3 months, many of the sweet potatoes are small, but don’t let that deter you from taking some home. A few days ago, our mom declared them the tastiest sweet potatoes she’s ever had—and she just turned 91, so that’s saying something! But it also goes along with the fact that less water means more concentrated flavors. Henry said don’t peel the thin, nutritious skin — just saute or roast and eat them, skin and all.
Tons of Amazing Greens and Roots — and Greens ON Roots — including nice greens on the radishes, turnips, beets, carrots, and other roots.
Last of the Purple Cauliflower
Resurgence of Tomatoes — I took this photo at dusk tonight and it was the second truck load of tomatoes, which is crazy in mid-October. But Henry says there could well be a frost next week, as nights in the 30s are predicted, and that would mean the end of tomatoes and okra and peppers — so get them while you can!
Food Notes: RUTABAGA
Anything you like to make with potatoes, you can make with rutabagas. They can be fried, cubed and roasted, boiled and mashed (although they take longer to cook than a potato), and they are a great addition to soups. In Scotland, where rutabaga are called neeps or swedes, there is a classic lentil soup with rutabaga that will warm you up on a rainy day, which we may have on Saturday!
Or try the versatile Rutabaga Hash recipe below, which is great with whatever vegetables you bring home from the market. It makes a quick weekend brunch and is especially good with poached eggs. Or have it as a quick dinner or side dish, with or without the bacon.
Easy Rutabaga Hash
4 slices bacon, cut crosswise into 3/4-inch-wide pieces
rendered bacon fat and/or Olive oil
1 1/2 pounds rutabagas, peeled, and cut into 1/2-inch dice
1 medium yellow onion, cut into 1/2-in. dice
1 hot or sweet chile of your choice (or both), diced or minced
3/4 teaspoon salt
1/2 teaspoon pepper
3 tablespoons chopped cilantro
Cook bacon in a 12-in. skillet over medium-high heat until crisp. Transfer to paper towels to drain.
Sauté rutabagas and onion in bacon fat or olive oil over medium-high heat until onion starts to soften, 2 minutes. Reduce heat to medium, cover tightly with lid and cook, stirring once, until rutabagas are tender when pierced, 7 to 12 minutes.
Stir in peppers, salt, and pepper. Cook uncovered, stirring frequently, until rutabagas are browned and peppers are tender, 7 to 10 minutes. Fold in cilantro and bacon.
We loved seeing you down at the farm!
We couldn’t have asked for a better day, and had a wonderful bonfire and music as evening fell.
