Tuesday, October 5, 2010

Notes from Your Farm


Hello from the farm,

Suffice it to say, we are not focused on irrigation this week. Last week were were fully engaged for several days on putting in irrigation valves and lines and also on the scant .7 inch of rain since July 25th that had crops failing to germinate, wilting, and begging for water. Today we are having fun in the rain! Rain is easily taken for granted, so it is a blessing to have this abundant moisture falling freely.

The River Homefields Runs Again

More cool weather crops are in season, with beets, turnips and radishes jumping into the fray. The Hakurei turnips are white and sweet and should be eaten raw. We jokingly call them "dessert turnips" because they are so mild and tasty. If you've eaten "old purple two tone turnips" you'll agree.

Elizabeth, the assistant farm manager who usually works directly with the trainees, is enjoying a well-deserved week off this week, and we wish her a restful time and also look forward to her return next week.


Of Pumpkin and Squash:

These fall guys are all pretty much interchangeable in recipes, with the exception of spaghetti squash, due to texture. The Long Island Cheese and butternuts are especially tasty and long-keeping! Each year I set one of each type that we grow on the kitchen floor in the corner to see how long they persist--we've had some last 18 months and still be usable.

Pumpkin Waffles Recipe
Adapted from several sources

2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray

Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.

In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined.

Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.

Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

pictures and blog at: http://smittenkitchen.com/2007/11/pumpkin-waffles/


Enjoy, and have a great week!

Scott

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