In the share this week:
1 bunch carrots
1 bunch celery
Mixed kohlrabi
Garlic
Specialty pepper mix
Banana peppers or Green tomatoes
2 lbs orange sweet potatoes
Thoughts from Farmer Anna:
We had a couple of notable things going on here at the farm this afternoon: we started planting our overwintering onions and we received a shipment with the rest of the materials for the seedling greenhouse we are building off the back of our pack shed. (Also, Brandi and Maria gave out these delightfully imperfect 'carrot creatures' pictured above to trick or treaters at the Ft. Thomas Market this afternoon). It's been awhile since we've transplanted anything, and these onions, along with the garlic we'll be putting in next weekend, will be the last of the planting for 2024. Looking back, this was a pretty amazing year for onions. We are typically sold out of all of our onions by early September, but we were able to keep stocked through most of October. I especially love the overwintered onions because they cure and store so well - we have very few losses due to pests and disease in this crop vs. our spring planted onions. Fingers crossed for another good year in 2025! The seedling greenhouse framing is now complete, so we just have to attached the plastic panels, fan and vents so she'll be ready to go for starting our transplants next season. I can't wait to work in this lovely space!
For our farm lunch today I made one of our favorites - sweet potato and black bean tacos! I cube up the sweet potato, toss in oil, salt and adobo seasoning, then roast at 400 for 25 minutes. Load up your corn tortillas with the sweet potato, black beans simmered with oregano, sauteed onions and peppers, pickled banana peppers, avocado and some of Steve's special salsa macha for the fully vegan version of this dish, but you can also top with feta cheese if you are inclined. Here's a full recipe that's pretty similar to what we do:
The hoophouse celery has continued to delight us this year! We are cutting some pretty nice size stalks this time around, and the flavor and texture is really quite nice for homegrown celery. We aren't fully cutting the heads, because I'm hoping we'll continue to get some regrowth and can have some winter celery to enjoy as well! I love the idea of making a pureed soup with your carrots and celery this week. Something like this recipe:
Have a great week!