Final Patchwork Green Market for the Year

Don't miss your last chance for Patchwork Green vegetables this year! There is an indoor farmers' market at the Fairgrounds on Saturday from 9:00-Noon. We have a few storage crops left to offer: squash, potatoes (red, white, yellow and blue), carrots, rutabaga, cabbage (green and Napa), onions (red). Next week, we'll shut down the coolers, save a few flats of produce for ourselves for the winter, and take the remainder to the food pantry.

Many of you pledged $50 or more for a pantry share this year, and between your contributions and ours, we have so far been able to bring $1470 worth of fresh produce to the First Lutheran Church Food Pantry since June. That total is up several hundred dollars from last year. The volunteers at the pantry say that there are more and more people using the pantry, and that they really appreciate the fresh produce. It was nice for my girls to help me bring in tubs of lettuces and cabbages the week before Thanksgiving, and to get a 'behind-the-scenes' look at the operation. We plan to make one more delivery next week. Thank you for helping provide fresh vegetables to folks with limited incomes!

We got the garlic patch mulched, finally. Thanks for all the donations of bagged leaves! We had plenty for this year, and made a nice pile for mulching jobs next year. We covered the leaf mulch with straw, and are hoping for some snow cover to keep it all in place before the wind blows the mulch to Allamakee County!

We got a new issue of Taproot Magazine in the mail this week, and it included a few winter squash recipes. In an effort to try something new for dinner, I made the following squash casserole recipe last night. Is is very hardy, a bit sweet, and was a very good winter comfort food. We served it with a green salad, and would recommend rolls or maybe a side of broccoli. I also thought that the recipe could use some green - maybe chopped kale or parsley.

Squash Casserole by Ashley English

2 medium-size winter squash
2 T olive oil
1 medium onion, diced
1 colored bell pepper, diced
3 cloves garlic, minced
1# lean ground beef
2 T maple syrup (if your squash is sweet, you may want to skip this)
2 teaspoons sea salt, divided
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon ground coriander
1 teaspoon dried thyme
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
8 eggs
1/4 cup half and half
1 stick softened butter
1 cup grated Parmesan cheese, divided

Roast the squash until soft, then let cool. Scoop out the flesh and mash in a bowl with a potato masher, then mash in the stick of butter. In a heavy-bottomed saucepan, saute the onion and bell pepper in olive oil. Cook for 8-10 minutes until the onion starts to brown a bit around the edges. Add the minced garlic, and saute for another minute. Remove the pan from the heat and transfer the vegetable mixture to a mixing bowl. Add the ground beef to the pan and return it to the heat. Cook for 5 minutes over medium-high heat, until fully browned. Stir in the vegetable mixture, maple syrup, 1 teaspoon salt, cumin, allspice, coriander, thyme, nutmeg and ground cloves. Stir and cook for two minutes. Remove the pan from the stove and set aside. Whisk the eggs in a medium mixing bowl. Add 1 teaspoon salt and the half and half; whisk until fully blended. Add to the bowl containing the mashed squash, along with the meat mixture and 1/2 cup of the cheese. Stir. Pour the mixture into a buttered 9" X 13" baking dish. Sprinkle the remaining 1/2 cup of cheese over the top. Place the baking dish on the middle oven rack and bake at 375 for 1 hour. Let cool at least 10 minutes before serving.

First indoor farmers market Saturday, November 9th

My cold fingers are a good sign that the season is changing. I had to hop in the truck and blast the

The next two nights are supposed to be well below freezing, and once a cabbage head is frozen solid, it takes most of the day to thaw out. You can't harvest a vegetable when it is frozen, or it will be rubbery and limp when it thaws out. This limits our harvest window this time of year. There is an indoor farmers market this weekend, and I'm playing it safe by harvesting many of the crops a few days ahead of time and storing them in the cooler (where it is a constant 36 degrees, often warmer than outdoors).

We'll be vending at the first indoor market of the fall this Saturday, from 9:00 to Noon at the Daanan Lansing Bldg at the Fairgrounds. We have lots of great fall carrots and broccoli, green and purple cabbage, red and white potatoes, winter squash and head lettuces. We also have parsley, dill, kale, chard, Napa cabbage, radishes, Salanova salad mix, boc choi and other greens.

Sara and I would appreciate any feedback you have to offer on how the season went for you and your family. We were pretty pleased with how the season came out, considering the weather patterns. We had good help on the farm this year (as usual!) and a strong finish to a season with such a slow start. You can email responses, give us a call (387-0837), or chat with us at the indoor market. Your feedback will directly improve the Patchwork Green Farm and what we can offer you next season.

1) Reflect on the contents of your CSA bag - quantity, quality, value,
2) Be specific: what vegetable or herb did you see too much of, what crop would you like us to grow, what kept poorly ....
3) How can we run the CSA traditional share better so that it best serves the needs of you and your family (more frequent delivery, alt. pick-up site, food from other farms like meats and baked goods, more flexible pick-up system ....)

Thanks for your feedback!!


Roasted Root Vegetable Soup from Love Soup by Anna Thomas

1# rutabagas
1# turnips
1# sweet yams
1# fennel
1# carrots
2# onions
4 T olive oil
2 tsp. sea salt
black pepper
2 tsp fresh thyme or 1 tsp dried thyme
2 tsp finely chopped fresh sage or 1 tsp dried
3 T dry sherry

For the vegetables: Preheat oven to 375. Peel and dice all the vegetables to a fairly uniform size, about 1 inch. Mix the vegetables together in a large bowl with the olive oil, salt, pepper to taste, thyme, sage and sherry. Vary the amounts of herbs to your taste, and the types of veggies you have on hand. Spread the vegetables over 2 shallow baking pans and roast them for an hour or a little longer, until they are tender and flecked with dark brown spots. Mix and turn the vegetables a few times during the roasting. There may be more than you need for the soup recipe, so save them for another dish!

1/3 cup pearl barley
1/2 tsp sea salt
5-7 cups vegetable broth
4 cups roasted root vegetables
1/2 cup whole leaves fresh flat-leaf parsley
2-3 tsp sherry vinegar

Combine the barley in a large soup pot with 1 1/2 cups water, a dash of salt, and 5 cups of vegetable broth. Bring the liquid to a boil, lower the heat, and simmer the barley, covered, for 25 minutes. Add 4 cups of the mixed roasted vegetables and simmer the soup for about 15 minutes to marry the flavors. Taste, and add more salt if it is needed. Add the parsley and sherry vinegar during the last few minutes.
Optional garnish: fruity olive oil or fresh creamy goat cheese.
heater several times this morning to thaw my hands out. I was harvesting cabbages, and needed thin gloves to have the dexterity to peel off the wet outer leaves. At 36 degrees, with clouds and a stiff breeze, it was hard to keep them warm! But, not to complain. It is November, after all.