Crop Talk, November 7, 2016
Open 10am-5pm November 1-22, 2016
Last wagon at 4:00 

Fall Greens

    The apple orchard and the pumpkin field are closed for the season now, but there's still plenty of great you-picking available. The member bonus this week is:

10 turnips
1 bag of spinach
1 bag of kale

   Come on out and stock up on greens to freeze for winter.

  We're selling pasture-rasied turkeys from Whiffletree Farm this year. Available for pick-up between November 10 and November 22. Give us a call or click here to place an order. Watch for other you-pick items over the next two weeks.

Glazed Carrots and Turpins

Courtesy of Food Network Kitchen

   Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve.

Read more here.

Freezing Spinach

Courtesy of  

   First harvest your spinach.  The best time to do this is early in the morning when it is at its freshest.  Spinach will be crispier and fresher before the heat of the day hits it. 

   You can harvest spinach by cutting or pinching off the larger leaves, or cut the whole plant 2 inches or so above the ground.  The plant will grow new leaves and you can harvest again in a few weeks. 

   Rinse the spinach well. Sorting out any weeds, browned or damaged leaves or other things (bugs) that might have gotten mixed in. Spinach will often have dirt hiding in its leaves so you need to rinse well. I'll rinse and drain several times before I am content that all dirt, bugs or dead leaves are taken care of.

   Spinach and other greens need to be blanched before freezing. This helps retain the color and nutrition. Bring enough water to cover your spinach to a boil. I use my blancher but a large pot will work as well. When the water is boiling throw in the spinach use a spoon to lightly push the spinach down so it is all down in the water. Place the lid on to hold in any steam.  Start timing right away for 2 minutes.

  Read more here.

Indianapolis’ Urban Farms Help Tackle Urban Problems

By Andrew Amelinckx on November 4, 2016, from Modern Farmer

   When you think of urban agriculture many people tend to picture cities like New York or San Francisco. But in Indiana, a state more associated with large farms growing commodity crops like wheat and soybeans, there’s a quiet revolution taking place in Indianapolis. Mission-driven urban farm programs are trying to solve the big city problems of urban renewal, job opportunities for the disenfranchised, and feeding the hungry who live in so-called "food deserts" without access to fresh, wholesome food.

   In this city of a little less than a million people, Indianapolis has an outsized problem with food insecurity. In 2014, it topped the real estate company Redfin’s list of worst cities for food access. Over the last few years a number of diverse organizations have banded together to deal with the issue, creating unique partnerships that have resulted in an urban farm that donates all its produce to food banks, a restaurant—complete with micro-farm—where the proceeds go to feeding food-insecure students, and a high-tech hydroponic farm that provides jobs for folks who need a second chance. Modern Farmer spoke with several of the people involved in these projects to see how they are dealing with food insecurity in their city. 

   Read more here.

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