From Day to Night.

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.

This week!

Salad Mix



Head Lettuce


Swiss Chard




Sweet/Bell/Hot/Shishito Peppers


Butternut/Spaghetti/Acorn Squash

Napa Cabbage

Bok Choy

Broccoli Raab

Sweet Turnips

Daikon/Watermelon Radishes

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.

Watermelon radish chips
Thin slices of crisp radish deep-fried, then sprinkled with sea salt: There’s no better snack. Look for exotic watermelon radishes at your local farmers’ market or specialty grocer (you might have to ask).
  • 4-6 cups grapeseed or canola oil, for deep frying
  • 1 pound watermelon radishes, scrubbed well (do not peel)
  • sea salt
In a medium saucepan, heat the oil to 325 degrees (a deep-fry thermometer clipped to the side of the pan is a helpful tool). You want the oil to be a few inches deep, with plenty of room for things to bubble up without spilling over as you drop in the chips.While the oil is heating, slice the watermelon radishes thinly. If your knife skills are good enough to do this by hand, congratulations. Mine are not, so I use a hand-held mandoline. Line a plate with several layers of paper towel.Test the temperature of the oil by adding one slice of radish to the pot. It should bubble aggressively and be golden brown in less than a minute. If this is the case, remove the test chip and flip it onto the paper towel to drain. Add a handful of chips, making sure to separate them as they go into the pot so they don’t stick together. Turn them over as the edges brown, then take them out and drain them on the paper towel.Continue in a similar fashion until all the chips are used up. Sprinkle them with a tiny bit of salt every few batches, but be careful not to overdo it. You want to salt them when they’re hot.Serve immediately.

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