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Hutten Family Farm Newsletter for Tuesday Oct 18, 2011

     Even though I promised you nappa in last weeks CSA box, I did not deliver. This week you will get nappa because it is picked and ready to go. Debra will send a recipe for nappa salad with quinoa.
     We are picking the later varieties of apples now. These include northern spy, ida red, russets, jonagold, mutsu, and delicious. Hopefully we will finish picking apples from the trees by the end of the month. We now have spinach growing in four of the cold frames and greenhouses although it is not ready yet. Tomorrow we will replace the plastic on our heated greenhouse because it is five or six years old and has a few holes in it. Once the plastic is replaced we will start seeding micro mix for salads in the winter. I hope to begin picking micro mix by late november this year. Last year we started much later and did not pick untill mid january. These are my plans; they are subject to change without notice. 
     Field crops continue to produce well. We still have a lot of greens in the fields as well as many late root vegetables. We continue to pick weekly for the market and the CSA as well as trying to pick root crops to store for the winter. With good weather I feel we have about another month to get the bulk of the crops in.
     There will be a piece of french pumpkin in the boxes this week. It is fantastic in soup. I fry a couple onions with some garlic and lots of ginger root. Add the pumpkin and a diced pear and simmer. It is nice with a little curry spice. You can also add sweet potatoes, celeriac, parsnips, tomatoes, or whatever is kicking around the house. If this sounds too healthy, just grate the pumpkin and make a cake with lots of oil and white sugar. I did that last week X 2.

     It is now almost 9 pm on tuesday evening and I'm going to bed cause I need some beauty sleep.   Goodnight      ted
     The boxes this week include jonagold and russet apples, romanesco cauliflower, fall carrots, french pumpkin, nappa, shunkyo radishes, sweet potatoes, and black summer choi.

Quinoa nappa salad

boil one cup quinoa in two cups water- follow directions on package. cool
I nappa, cut up in bite size pieces
your vegetables of choice like diced peppers, diced green onion
chopped up apple
raisins or walnuts or pecans if you like
toss all together

salad dressing

1/2 cup olive oil
1/4 - 1/2 cup balsamic vinegar or apple cider vinagar
1/4 sugar or to your taste
a little bit sesame oil
1/4 cup soya sauce

bring salad dressing ingredients to boil and then simmer a few minutes.  Cool. Toss on all together before serving.

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