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From Field to Table
What's Happening Now at Magicland Farms
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Volume Two, Issue Eighteen
Sunday - September 12, 2010
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Greetings!
Welcome to the Magicland Farms' newsletter for the week beginning September 12th. We hope to keep you up to date with the happenings at our farm,
along with providing
you with some of our favorite recipes and other
information we think you might find of interest. If you know of someone
who might be interested in receiving our newsletter, you can forward it to them by using the forward link at the end of this newsletter. |
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This Week at Magicland Farms - September 13th to September 18th
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| This week: Winter Squash--acorn, butternut, buttercup, spaghetti, hubbard and sweet potato. Also, a huge variety of decorative gourds, watermelon and many types of pumpkins, including sugar (pie) types.
Come see our Giant Pumpkins, including our heaviest ever-a 408.8 pounder!
Also, in our craft room you
can find handmade jewelry, art, gourd crafts, knitting, rosaries and more!
We accept both the Bridge Card and Project Fresh. |
| From The Kitchen |
| We are beginning to harvest our cabbage crop which consists of Savoy cabbage and the standard round cabbage.
Named for a region in France, Savoy cabbage is a beautiful cabbage; dark green and crinkled on the outside, pale on the inside. It is very tender and sweet. We made cole slaw with it last week and it was very tasty.
We will also have the regular heads of green cabbage as well (perhaps starting very late this week or early next week.)
Here is a cabbage recipe that we really enjoyed last fall.
Butter Braised Cabbage
Makes 4-6 servings.
1 small head Savoy or green cabbage 3 T butter 3 T water salt and pepper to taste - Cut cabbage into quarters. Cut out and discard core. Chop cabbage into bite sized pieces.
- Melt butter in large frying or saute pan over medium-high heat. Add cabbage, sprinkle with salt and add water. Stir to combine, cover, reduce heat to medium low. cook until cabbage is very tender and liquid is absorbed.
- Season with additional salt and pepper if needed. Serve warm.
Enjoy!
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Specials In The Spotlight |
| Special: Acorn and butternut squash and sugar pumpkins for $8 a bushel or $5 a ½ bushel.
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The Boss's Corner
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Despite being already well into September and the weather
having been, and will likely continue to be for this week, slightly cooler than
normal, we are still picking many summer vegetables such as tomatoes, sweet
corn, beans and summer squash. We should be able to pick these vegetables until
frost, unless the frost is abnormally late. (Normal
first frost here is the first week in October-frequently recently between
October 1 and October 6.) Despite the
coolish weather now, it looks like beginning around September 20 and into at
least early October, it will be warmer than normal.
Of course, the big news this last week is that we harvested
a 408.8 pound pumpkin-our heaviest pumpkin we ever grew! (Our previous record was a mere 285
pounder.) For photos of this super-heavy
pumpkin see the photos in drop.io. We
also have picked several pumpkins in the 200 pound range and there are more to
come, although I am sure no pumpkins out in the field will equal or exceed 400
pounds. In addition to a good supply of
giant pumpkins we have a nice crop of regular sized pumpkins-5 to 20 pounds as
well as our best crop ever of sugar pumpkins which are not only great for pies
and other baked goodies but are nice for decorating as well.
I just received a pdf file from Make magazine of my article
that is to appear in Issue 24 (the next issue) of Make magazine. They did a superb job on the graphics and
editing. Make magazine, by the way,
nearly always does a superb job on all their articles and while it only comes
out every 3 months, its book format fits on a bookshelf beautifully. This magazine is well worth preserving and subscribingto. It is obviously an up and coming
magazine which its rapid increase in circulation testifies to!
This week we plan on starting to harvest our main crop of
red potatoes. After we determine the
quality and yield so we can figure prices, we will put these potatoes up for
sale by the half bushel. We also are
starting to harvest our sweet potatoes-they look good and not as much Vole
damage as I feared. We are growing three
varieties of sweet potatoes this year: Beauregard, Carolina Ruby and Vardaman. Most of the sweet potatoes in supermarkets
around here are Beauregard and they come from Louisiana. Carolina Ruby is a new variety from North
Carolina and their skin, as its name implies, is ruby
red. Nearly everyone considers Vardaman
the "elite" of sweet potatoes since they are considered to have the very best
flavor. However, they are not only the
latest to ripen of the sweet potatoes, they are the poorest yielder and is the
reason we are asking more per pound for Vardaman. As an interesting note Vardaman vines have ornamental
value since their new leaves are a pretty dark purple. If you want to have a unique flower garden
(sweet potatoes are in the morning glory family and their flowers look like morning
glories) try planting a few Vardaman sweet potatoes in your garden. If I have enough requests for how to do this
(email me at tomfox@magiclandfarms.com), I will have directions how to do this in your garden in the next
newsletter.
Nashle!
Tom
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We appreciate your business and hope to see you this week at Magicland Farms.
Sincerely,
Tom and Annemarie Fox
Magicland Farms |
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