Fall is here. With it we have beautiful, cool days to work in. It’s my favorite time of year (though I say that every season). The days are getting shorter and I can no longer justify getting to work by 6 as it is still dark out.
In the past week we’ve moved to an apartment on the farm and life seems perfect. I can now look out the kitchen window to make sure the deer aren’t in the field eating our produce (which I do over and over and over and over). I’ve been tallying up the damage from the two deer that keep getting through our electric fence and it’s up over $10,000. A lot to handle in your first year of being a start up farm. I’ve tried chasing them out with my dog, baiting the fence with peanut butter, soaking the grounding rod to make the fence hotter and covering just about everything, just about every night with row cover (do they have a ‘have a heart’ trap for deer?).
Our tomatoes have been eaten along with our ground cherries, tomatillos, romaine lettuce, carrots, purple cabbage and just about any brassica that happens to get uncovered due to intense winds. But hunting season is upon us and this Winter along with the storage crops we will also be eating organically fed venison.
Caraway Roasted Turnips
5 medium turnips
3 tbsp extra virgin olive oil
1/2 tbsp caraway seeds
Kosher salt, to taste
Preheat oven to 400 degrees. Wash the turnips well, pat dry and cut into 8 wedges each. Place the turnip wedges on a baking sheet and drizzle with olive oil. Sprinkle caraway seeds and kosher salt and roast for about 1 hour, until golden and caramelized, stirring occasionally.
- 4-6 cups grapeseed or canola oil, for deep frying
- 1 pound watermelon radishes, scrubbed well (do not peel)
- sea salt