Friday, October 29, 2010

And Miles To Go Before I Sleep

As the beginning of November approaches things at Z Food Farm are starting to slow down. Despite the lessening of the pace, much is still happening. The field where the produce was grown is being cleaned of weed cover and drip tape. The rows where the tomatoes were growing have had the tomato stakes removed and put away. And produce continues to grow which means it needs to be harvested so that it can be brought to market. In regards to markets, October 31 will be the last market of the season at the Lawrenceville Farmers' Market. Despite the end of this market, you can still enjoy Z Food Farm produce at the farm stand on Wednesdays and Fridays from noon to seven. David will keep the stand open until the Wednesday immediately preceding Thanksgiving. Thus, while Davids wants to thank you for your support throughout the season at the L'ville Market, he wishes to extend everyone in the area a cordial invitation to the farm for the next few weeks. For directions on how to get to the farm go to Once there, click on the link that says 'visit'.

David will be continuing at the Rittenhouse Square Market through the Saturday immediately preceding Thanksgiving. As always, your Support of Z Food Farm is greatly appreciated. It has been a long season with far more ups than downs and thus an over all great success. Those of you who have bought produce from Z Food Farm are part of the success of the farm.

With the fall in full swing there are a number of vegetables that are specific to the fall season to accompany some of the crops that have been available throughout the season. Lettuce, spinach, swiss chard, kale, beets, potatoes, sweet potatoes, parsley, cilantro, celery and others are still available. Some that you might not be as familiar with include the following. Enjoy.

Celeraic- Also known as celery root. May be used raw or cooked. It's tough outer surface is usually sliced off before use because it is too rough to peel. Has a celery flavor and is often used as a flavoring in soups and stews. Can also be used on its own, usually mashed or in casseroles, gratings, and baked dishes. Keeps well and should last three to four months if stored between 32º and 41º and not allowed to dry out.

Daikon- A mild-flavored, very large, white East ASian radish. Is used in Chnese, Korean, Japanese cuisine. Can be eaten raw, added to salads and are commonly used in stir-fries. Can be pickled. Can be stored for some weeks without the leaves if kept in a cool dry place.

Hakurei Turnip- Known for its excellent flavor. Mild and sweet flavor makes it a favorite salad ingredient. The freen tops are mild enough to eat fresh. Both can be lightly sauteed.

Leeks- The edible portions of the leek are the white onion base and light green stalk. The whites and light green stalks are most often used for adding flavor to stock. Has a mild onion-like taste and are less bitter than a scallion. Boiled, it is soft and mild in taste. Fried, it is is crunchy and preserves the taste. Can be used raw in salads.

Lemon Verbena- Used to add a elmony flavor to fish and poultry dishes, vegetable marinages, salad marinades, salad dressings, jams, puddings, and beverages. The following web site provides various recipes and uses-

Rutabaga- Roo vegetable that originated as a cross between the cabbage and the turnip. The leaves can also be eaten. Can be roasted, baked, or boiled. Can be mashed with potatoes.

Watermelon Radish- Can be cooked like a turnip, creamed and served as a side dish, sauteed andbraised to be served as a vegetable dish, or added to stir-fry dishes. Store without the tops and place in the refrigerator, wrapped in plastic to keep fresh for several weeks. (On the right side of the picture.)

Happy and healthy eating to all. Support organic farmers. Support local farmers. Support sustainable farmers.

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