The First Muse Newsletter - Week 17, September 25 |
Written by Calliope Pappadakis | |||
Tuesday, 25 September 2012 00:00 | |||
Happy Autumn!
Garlic has also been a faithful friend this year. We still have a hundred or more heads in our kitchen, labeled and separated in stainless steel bowls, lining the bricks around our not-yet-in-use wood burning stove. I am thrilled I don't have to purchase non-local garlic for a good, long while.
I also began digging up carrots and parsnips this week. It's the most labor-intensive of all harvests, but I think one of the most rewarding as well. I found more Praying Mantis cocoons woven around carrot greens; those carrots will stay in the soil until the babies hatch in the spring. The parsnips aren't quite full size, which makes them low-maintenance since you don't have to carve out the woody core found in the more mature roots. They are also much tenderer at this stage.
White turnips are also making an appearance soon. They are so tender you can enjoy them raw. This time of year, we like to throw them in a skillet with either a smoky meat or garlic cloves and lightly sauté them with their tender, earthy greens. Sometimes for breakfast, I'll top this with a fried egg and a side of toast. We've been enjoying the cutting celery in homemade stock for the freezer and in soups and salads in lieu of larger celery. Use the leaves, too; they're delicious! In spite of the 37 degrees last night, we still have flowers and a handful of tomatoes and peppers. If we get enough sunshine over the next 3 weeks, we'll have more sunflowers coming in as well! Have a great week, thanks for reading, --Calliope & Jim
|