We successfully started our Fall Share Season this week, and gave out over 40 shares full of nourishing food for your pantry! Many of you have asked about storage, so here is a quick guide to the best storage for a variety of veggies.
Greens and herbs are best stored in the fridge in plastic bags. You can soak your lettuce heads, cut off the ends, and spin the leaves for longer storage. The spinach and arugula have been washed and spun.
Carrots, beets, apples, and kohlrabi need cold storage like your fridge. Keep them also in plastic and they will last months.
Winter squash keeps best around 50 degrees and out of the sun.
Potatoes and onions like it cooler, around 40 degrees (or anything above freezing). A cool basement or garage works well, or a part of your house that isn’t heated.
The first of our meat birds weighed in around 7lbs.! I think the best way to cook them is to roast them around 375 degrees for about an hour and a half to 2 hours. I cut up 2-3 onions and put them in a big cast iron pan surrounding the chicken with onions, and any other veggies you want to roast like carrots, potatoes, and winter squash. This makes for the best gravy!! I also love to coat the bird in butter, salt, and herbs like Rosemary. You can hang your Rosemary to dry for use this fall and winter. Fresh parsley is lovely chopped and put on top of the roasted veggies.
After that first meal of roasted chicken, I cut off the meat to use in chicken salad for kids lunches (great with carrot sticks!) or a meal of chicken pot pie. All the bones should be used to make a nourishing broth that can be used for any soups or frozen for later use. I simmer the bone broth all day until they begin to fall apart. I strain out all the bones and meat. Then you have the stock to use. Some ideas… creamy potato soup, carrot ginger soup, onion soup, chicken with rice noodles and kale! I like to throw in fresh herbs, more onions and carrots.
This was a good year for onions! And, if you’ve been a member of our farm, you know I LOVE onions. I like to say “an onion a day keeps the doctor away”, although in our house it’s more like 3 onions. I carmelize onions most days to put in omelettes, tacos, salads, quiche. To carmelize, slice the onions thin, 2-4 onions is ideal as they cook down a lot. Put some butter or olive oil in a pan and cook on low until they are golden brown. Check them every now and again and stir so they don’t burn.
This is the first year we’ve given out our own apples! The variety is an Heritage Apple called Liberty which is from Maine. We are trying to grow our apples organically using biodynamic methods. It is very challenging to grow apples without the use of pesticides, but as the mother of 4 children I am committed to raising healthy food without toxic
chemicals. This means the apples won’t look perfect, and sometimes you may see a worm in your cabbage or broccoli, but I find that comforting knowing that it’s much healthier and safer.
And as for family favorites, Apple pie is right at the top of our list, and we love it for breakfast!
Lucretia and family