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MEADOWLARK FARM CSA NEWS 10-14-08 Dear friends of meadowlark, Gracious days we've had lately, with sweet and mellow sunshine and cool nights perfect for fall veggies. These days are also glorious with the magnificent colors of leaves that surround us. Looking out from our hilltop gardens is a wash of hot colors with a forefront of sunflowers, beautiful! We are happy to say that this week saw the big plastic pulled onto the new hoophouse, the beds are now composted and prepared and last night I seeded and watered them in. With the weather forecasted to be warm and sunny, we expect to see baby green growth in there in a few days! The push to finish the hoophouse has been intense, and we are grateful for all of the hands that helped to pull it off(or put it on as the case may be). The end of the meadowlark summer season is this week. We hope that you've enjoyed your experience and we thank you for your support of this living, lively organism we call meadowlark farm! We're happy to report that the winter shares are now totally full and they will start Friday, November 7th. I'll send out an email a bit closer to the time with more details. Meanwhile we focus our fall energies on planting garlic, pulling the remaining potatoes, carrots, beets and other fall rooties as well as starting to dismantle the infrastructures of the summer gardens getting them ready for sleep. Fall is still a busy time for us! Boxes this week include: a bag of broccoli raab or rapini, a bag of braising greens(both are unwashed), a big bag of caribe potatoes, delicata winter squash,garlic, shallots, yellow onions, carrots, red pepper,the last tomatoes for premiums plus a little herb bag containing sage, thyme and a poblano hot pepper. Try this recipe with your poblano pepper and potatoes: AREQUIPENA POTATOES -2 ½ # potatoes peeled and cut into small dice -8 oz fresh mozzarella -8 oz muenster or Leelanau cheese raclette if you can find some -1/4 c. olive oil -coarse salt -1/2 c. heavy cream,or milk -1 fresh poblano chile pepper Heat oven to 350. Place potatoes into bowl and add cheeses, 1 TBL oil and salt to taste. Toss and stir to combine. Spread potatoes and cheese onto 9x13" baking dish and pour in cream or milk. Slice off ¼ from one side of chile, you want to make it into a small bowl. Pull out seeds(you can wear rubber gloves for this so you don't get the hot oils imbedded in your skin) and nestle the chile, cut side up in the center of the potatoes. Spoon the remaining 3 TBL oil into chile. Bake the dish until the potatoes are tender and starting to brown nicely in spots, 1-1/2 hours. Bring the casserole to the table, spoon oil from inside chile over potatoes and serve. We still have lots of big pumpkins in the field, so if you'd like a couple, please come on out to the farm on Saturday or during the week. Not on Sunday, please. You can pick your own and take them home for carving. Have a great week and we once again thank you from the bottoms of our hearts for your place in the circle of this farm. Love, the meadowlarks
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