We harvested the winter squash and pumpkins today. The jack o' lanterns are huge! It is nice to see all the beautiful colors and sizes in the crates and to know that we will be eating them all winter. Next we will be bringing in the potatoes.
Rain is coming! The little drizzle last week smelled delicious and I am sure the plants appreciated it but it disappeared quite quickly. Still it is hopeful to have rain forecasted twice in a short amount of time. This rain seems like it could be more substantial. It keeps us on our toes, working hard to get the harvest in and the fields ready for winter but we don't mind.
Dried flowers and summer vegetables
This week's pick list:
- Corn
- Tomatoes
- Sweet Peppers
- Hot Peppers
- Eggplant
- Zucchini and Summer Squash
- Cucumbers
- Broccoli
- Cauliflower
- Cabbage
- Leeks
- Onions
- Garlic
- Lettuce
- Celery
- Winter Squash
- Potatoes
- Kale
- Chard
- Beets
- Rutabaga
- Carrots
- Basil, Parsley, Dill, and Cilantro
- Strawberries
- Flowers
- Pick your own Cherry Tomatoes and Tomatillos
Sweet annie, fresh bouquets, and hot peppers.
Last year, we were fortunate enough to have our good friend Rachel Dixon farming with us. She introduced us to New Mexican green chiles. For someone who is likes spice but has a wimpy mouth like me, they are perfect. We blacken them on the barbecue or under the broiler, peel and seed them, and then add them to anything. We served this dip at our fall festival last year.
Green Chile Sour Cream Dip
- 1 heaping cup sour cream
- 2 oz cream cheese, softened
- 1/2 heaping cup roasted & peeled green chile
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon cumin
Combine all ingredients in a blender or food processor. Refrigerate to blend flavors at least 1 hour, preferably a few hours or overnight.
New Mexico Green Chile Sauce
- 1/2 up chopped onion
- 1 clove garlic, minced
- 1 Tablespoon olive oil
- 1 Tablespoon flour
- 1/2 cup chicken stock
- 2 cups chopped green chile (roasted, peeled & seeded)
- 1/2 teaspoon cumin
- 1 teaspoon oregano
- salt to taste
Heat the oil and saute onions until transluscent, add garlic and cook until softened. Stir in flour, oregano, cumin and salt and pepper and cook 2 minutes. Slowly add stock and whisk until smooth. Add the chile. Cover and simmer at least 30 minutes stirring occasionally.
Add water or stock if sauce gets too thick. Makes about 3 cups.