On Tomten Farm we have two cats, both around one year old. They joined us on the farm, just as we were getting started and definitely run the farm. It is amazing to see the endless things they explore and as we work in the fields it reminds me of all the diverse spaces we have on our land. This time of year as we stop planting and the days shorten, we tend to the crops we have going for the Fall and over the Winter into Spring; but we also tend to the other spaces on the farm which are vital for it to run healthily, yet get overlooked through the Spring and Summer. Our woods for example are not passable in the summer because they are so overgrown (we need goats, but need fencing first), so through the winter we need to collect fallen trees for firewood (so we can heat our greenhouse), clean up our tree lines from invasive plants (so we can pasture our poultry next spring), and clear trails through the woods (to keep it healthy and passable). Besides the woods, we have multiple barns, a packing shed, small outbuildings, fruit and nut trees, fencing, crop storage rooms, and so much more that needs our attention. As new farmers, it is easy to forget that maintaining all these elements makes for a healthy and vibrant farm. So this is the season where we redirect some of our attention to the bigger picture. Don’t worry we will still tend to our crops too.
This week combines some of our favorite things together. Enjoy the Poblanos before they are gone, as we never know when that first frost will hit. Plus with the cooling weather, peppers develop more complexity and flavor. We have been waiting for a good stand of collard greens all season and our patience has paid off, the plants are tender and bountiful. They are delicious on there own or paired with eggs, potatoes, peppers, pork, or all of the above. We have added a bunch of recipes below, hoping to inspire some great meals. Enjoy the share…Brian and Autumn
Salad Turnips in Mustard Dill Butterby Sara Jones, Tucson CSA
Use sweet salad hakurei turnips or radishes interchangeably in this recipe. No need to peel them. Make extra mustard/dill butter to cook with fish if you like.
1 bunch white turnips sliced into 1/8 inch coins
1 tablespoon softened butter
1 teaspoon Dijon mustard
1 small handful of dill, finely chopped
Cracked black pepper and salt to taste
Lemon juice to taste
Mix mustard, butter and dill. Set aside. Heat a couple teaspoons of oil in a skillet over medium high heat. Add turnips, stir to coat and cover. Cook for about 3 minutes, until slightly tender but still a bit crisp. Add butter mixture and toss to coat. Cook an additional few minutes, stirring occasionally to evenly distribute butter mixture. Remove from heat, sprinkle with black pepper, salt, lemon juice and extra dill, if desired.