There are many changes this week to the U-Pick fields. The cherry tomatoes, okra, pole beans, and basil are going off of U-Pick. Herbs and flowers will still be available. For ONE WEEK only, we are opening up the pepper, eggplant, and tomato fields for U-Pick. These crops are declining in quantity and quality, but you are welcome to come and get what you can for 1 week only. We also are opening up the papaw trees for U-Pick. Papaws generally fall off of the tree when they are ripe, so in addition to picking off of the trees themselves, you can check the ground around the base of the trees for any ripe ones that may have newly fallen.
What’s In Your Share
For September 26th, you’ll find:
+ Collards, 1 bunch
+ Braising Mix, 1 bag
+ Spinach, 1 bag
+ Cilantro, 1 bunch
+ Sweet Potatoes
+ Sweet Peppers
+ Hot Peppers
The following crops are available for U-Pick:
+ Peppers — The peppers are located in the second field to your left.
+ Eggplant — The eggplant are located in the same field as the peppers. There are a total of 4 different varieties, and you will find 2 varieties at each end of the field.
+ Tomatoes — The tomatoes are in the third field on the right, directly across from the pepper and eggplant field. They are next to the herb and flower U-Pick field.
+ Papaws — In order to pick from the Papaw trees, you can drive down the gravel road until you reach the back gate that opens onto Waveland Museum Road. The papaw trees will be on your right, in the corner by the black fence. They are also behind the apple trees, so they are hard to spot from a distance.
+ The Pumpkins in your share can be used for carving but they may also be eaten! See one recipe idea, below, if you would like to cook yours.
+ This is the LAST WEEK for Tomatoes and Peppers! We will have a few boxes of “seconds” for sale at the share today. If you want any more tomatoes, you can try the U-Pick fields this week.
Submitted by Cheryl Kastanowski
2 lbs collard greens
2 tablespoons olive oil
1 tablespoon butter
1/3 cup minced shallot
1 tablespoon minced garlic
kosher salt and pepper
1. Remove and discard stems from collard greens and cut leaves into strips.
2. Heat oil and butter in large saute pan over medium-high heat. Add shallots and garlic, sauteing until brown.
3. Slowly add collard greens, stirring until they reach the desired degree of tenderness, about 15 minutes (time will vary on your personal taste).
4. Add kosher salt and pepper to taste.
Spicy Coconut Pumpkin
From “Farmer John’s Cookbook”
3 Tbsp butter
1 Tbsp vegetable oil
1 onion, thinly sliced
1 Tbsp minced fresh ginger
2-3 tsp curry powder
1 tsp finely chopped jalapeno or Serrano pepper
1/2 tsp ground cloves
1/4 tsp ground cardamom
1.5 lbs pumpkin (about 1/2 medium or 1 small pumpkin, peeled, seeded, cut into 1-inch pieces)
1.5 cups coconut milk
1 Tbsp raisins
1 tsp maple syrup or brown sugar
freshly ground black pepper
1. Heat the butter and oil in a heavy pan over medium heat. Add the onion; saute until lightly bronwed, about 20 minutes. Add the ginger; cook for 3 more minutes.
2. Stir in the curry powder, pepper, cloves, and cardamom; cook for 2 minutes, stirring constantly.
3. Add the pumpkin chunks, coconut milk, raisins, and maple syrup. Cover; cook over low heat until the pumpkin is tender, about 30 minutes. Uncover, and if the sauce is thin, let the coconut milk boil away until the mixture thickens to your liking. Season with salt and pepper to taste.