Happy Autumn to everyone! Can you believe we are entering a new season? It seems that summer passed much too quickly, but there are so many things to look forward to now: cool, crisp days, warming squash soups, spiced cider. The evenings are now becoming chilly and the traditional first frost day is right around the corner- October 1st. Once the frost hits, we will no longer have eggplant and peppers. So, go ahead and pick those hot peppers before you lose your chance! You can preserve the peppers by freezing, drying, or pickling (or use them in your fermented vegetable mixes!)
Speaking of pickling and fermenting, we held PART II of our food preservation workshops…. For all of those who came, we hope you are enjoying your fermented cabbage and pickled peppers! Liz Alakszay who taught us how to pickle and can this year has provided websites for information about freezing your harvest: http://www.uga.edu/nchfp/how/gen_freeze.html and
http://extension.oregonstate.edu/catalog/pdf/pnw/pnw296.pdf
October is turning out to be a busy month, and there are a lot of events occurring around Chester County:
Sunday October 4th, 6 pm Maysie's Farm Harvest Full Moon Pot Luck Dinner.
This will be our last get together of the season. Please mark your calendars to join us then!
Friday October 9th Kennett Square Fermentation Festival: Join Harvest Market and Kennett Square Farmers' Market for their first annual Fermentation Festival from 2-6 pm. There will be demonstrations in yogurt making, seed saving, kimchi and kombucha making and homemade herbal medicines. There will also be tastings by Zukay Live Foods, GT Synergy Drinks and local breweries. Stop by for the Fermentation Fever! For more information, go to http://ksqfarmersmarket.wordpress.com
Saturday October 10th, Longwood Gardens- 2 events to benefit PASA:
10am- 2:30 pm- Guided Walk of Sustainable Longwood- A 2 hour behind the scenes walk where you will learn about Longwood's commitment to sustainability (composting, water treatment systems, farm lease programs). The walk will be followed by a locally sourced casual lunch. Price is $35 for PASA members; $55 for non members.
6:00 pm- 9:30 pm Harvest Celebration Dinner – Enjoy a scrumptious locally produced meal in the ideal setting of the Longwood Conservatory. Price $150.
See the store for flyer and details.
Saturday October 17th- Phoenixville Area Time Bank Fundraiser – It's About Time Dance Party at the Moose Lodge, Phoenixville 7-11pm. Come out for an evening of dinner and dancing to help support the Time Bank- a nonprofit organization made up of a community of neighbors who provide services to one another – there is no money exchanged- only time. For more information on the Time Bank or to become involved, go to www.pa-timebank.com . Tickets for the dinner are $30 in advance, $35 at the door. Look for the flyer in the store.
And, for your listening pleasure this fall, you can check out the Moondawgs' myspace site. Many of you who attended our Open House have been inquiring about where Sue and Paul play. Visit them at www.myspace.com/moondawgs for listings.
RECIPE:
The tomatillos are coming on in field 2. Tomatillos or "tomate verde" as they are known in Mexico are staples in Mexican cooking. They are members of the nightshade family and are related to the tomato. Tomatillos are only about the size of a large cherry tomato. They have an inedible green husk that needs to be removed before cooking.
Here is a recipe for a Tomatillo Salsa (or Salsa Verde), which also utilizes some of those hot peppers!) This recipe comes from a website : www.whatscookingamerica.net
2 large fresh Anaheim chile peppers*
1/2 pound tomatillos, husked, rinsed, diced**
1 1/2 cups low-salt chicken broth
2 large green onions, chopped
1 large serrano chile pepper, stemmed, seeded
1 large garlic clove
1/4 cup (firmly packed) fresh cilantro leaves
1 tablespoon half & half, heavy cream, sour cream, or whipping cream
Salt and pepper to taste
1 tablespoon fresh lime juice (optional)
Sugar, white or brown (optional) ***
Char Anaheim chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Rinse off all of the blackened skin and then chop the chilies. NOTE: Remove seeds for milder flavor. Warning: Wear gloves when working with the chilies and don't rub your eyes.
In a medium saucepan over medium-high heat, add tomatillos, chicken broth, green onions, serrano chili, and garlic in medium saucepan; bring to boil. Reduce heat to medium-low; simmer until mixture is reduced to approximately 1 2/3 cups, stirring occasionally, about 18 minutes.
Transfer mixture to blender. Add charred Anaheim chilies, cilantro, and cream. Puree until smooth. Season salsa with salt and pepper. Add lime juice.
Can be made 1 day ahead. Transfer to small bowl; cover and chill. Can be served warm or chilled.
Variation: Mash an avocado or two with a fork, then stir into salsa. The avocado adds a nice texture and richness to this salsa.
Makes approximately 2 cups.
See you around the farm!
Annmarie and Sam
Think Globally, Eat Locally
Maysie's Farm Conservation Center
15 St. Andrew's Lane Glenmoore, PA 19343
(610)458-8129 www.maysiesfarm.org
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