This Week’s Harvest
Beans (green or dragon tongue)
Easter egg radishes
French breakfast radishes
Green leaf lettuce
From cooperative and comfortable weather to bountiful harvests to supportive customers, early fall has been really good to us at Mile Creek Farm! I took a few photographs of the farm this week that show how some fields on the farm are ready for their winter rest and how other fields are still producing nutritious veggies and beautiful flowers.
The major task of the week was harvesting sweet potatoes. Typically we have hand dug all 1,000 plants and the harvest takes a really long time. After spending an entire week harvesting the sweet potatoes solo last year, Ben was determined to find a better way. Ben used his welding skills to make an under cutter to attach to the tractor and we tried it out this week. Some adjustments were made and I had to end up riding on the implement to provide weight and get it to go deep enough as to not cut any sweet potatoes. The longest part of this year’s harvest was just figuring out the right way to work the equipment. Once that was all figured out the harvest was smooth and far less laborious then last year!
Butternut squash and kale quesadillas (if you are in a hurry, scroll to the bottom of the page for the recipe. You will probably have left over filling that can be used for another meal…I’m thinking pizza!)
Roasted radish and potato salad (use red onion in place of green onion and decrease amount to 1 tablespoon)