Thursday, September 22, 2011

Fall is Here!


Leah and student volunteers clear tomato plants suffering from late blight to make room for cool-weather crops in the hoop house.



Michele and Leah with pumpkins!
Kale growing in the field


Through the season we've seen many different vegetables live out their growing periods. By planting in successions and rotating crops, we've done our best to ensure a steady harvest of delicious veggies. Rows of plants that were abundant in June are now mostly grass and newer plantings are thriving in different rows. Watching this cycle of growth and decay is a remarkable experience. The fields are home to wonder, delight and tasty treats!


Here's the drop for week 15
potatoes
tomatoes
green tomatoes
butterhead lettuce
peppers
hot peppers
yellow onions
squash 
cuke
delicata squash

With the cooler days and nights creeping in, it's time to crank the oven and start roasting veggies again. Potatoes are great roasted with 
sliced onions, a bit of olive oil, salt and pepper. Delicata Squash is delicious baked right in it's own skin. Just halve, scoop out the seeds, rub with a bit of oil and seasoning and bake at 400 degrees for 30-40 minutes until tender.

Roasted green tomatoes, onions, garlic and hot pepper to make salsa


Try this Roasted Green Tomato Salsa. It's festive dish to welcome Fall and say hasta luego to Summer. 

3-4 green tomatoes, cut into 8 wedges each
1 onion, cut into about 12 wedges
4 cloves of garlic, peeled
1 hot pepper, cut into 4 lengthwise slices
salt, pepper and olive oil
scallions or cilantro (optional)
lime juice to taste

Spread the tomatoes, onion, garlic and hot pepper on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in a 400 degree oven for 30-40 minutes.

Let cool a bit and then blend in a food processor with lime juice and scallions. Season to taste with salt.

Enjoy!
Jess & the ZFC

tri color bell pepper

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