Volume Four, Issue Twenty-six
Sunday - October 14, 2012
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Greetings!
Hi, In my newsletter from last Sunday, I said it looked like a freeze was coming that night. Well it did right on schedule. (see last newsletter for details). While the freeze destroyed all tomatoes, peppers and eggplant that were left in the field, the SunSugar cherry tomatoes in our high-tunnel came out OK and we still have really nice quality tomatoes, peppers and eggplant we picked right before the freeze. We are ripening our tomatoes indoors at controlled temperatures of 60 to 65 F. The last tomato I had (it was yesterday) was perhaps the best tomato I had all season! That surprised me!
As I mentioned before, this year we have a nice crop of rutabaga. They are nice and sweet and remind me of broccoli in flavor. A recipe for roasted rutabagas can be found at the bottom of this newsletter. We also again have beets. Also new is that we are selling red and Kennebec potatoes by the half bushel for $10 and all types of squash for $10 a bushel.
This past week we have put out two new you tube videos. One is the second video on harvesting giant pumpkins and the other one is a video about the day our home was invaded by a giant creature.
To see our growing number of Magicland Farms YouTube videos see our Magicland Farms YouTube video channel. Nashle, Tom |
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In the Kitchen
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 Roasted Rutabagas
Ingredients:
3 medium to large rutabagas
Olive oil or vegetable oil
Salt and pepper
Directions:
Wash and peel rutabagas with a vegetable peeler. Chop them up into small, 1" cubes. Line a cookie sheet with foil and place chopped rutabagas on sheet. Drizzle 2 tablespoons of oil and sprinkle with salt and pepper. Toss with a spoon or hands. Place in a 400F preheated oven and roast for 45 minutes, or until rutabagas are fork tender and slightly brown. Stir halfway through.
Serves 3-5. |
