NOTE: very cool apple recipe here: Thanks to Naomi from Greenpoint Williamsburg CSA. Something good to do with apples!
Alsatian Apple Cake, from The San Francisco Chronical Cookbook Vol II
Ingredients:10 apples, cored and sliced
¼ cup granulated sugar
¾ cup water
1 tbsp lemon juice
1 cinnamon stick and 1 tsp powdered sugar
1 tsp vanilla
½ cup butter
2 cups breadcrumbs (can be homemade)
½ tsp cinnamon and ½ tsp powdered ginger
¾ cup brown sugar
Preheat oven to 325 degrees. Grease 8 inch springform pan. Combine apples, sugar, water, lemon jice and cinnamon stick in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover and simmer until apples are soft but not mushy. Uncover pan during the last few minutes of cooking until liquid evaporates. Discard cinnamon stick. Stir in vanilla.
Melt butter in a saucepan over medium low heat. Add breadcrumbs, stirring until well mixed. Add ground cinnamon, ginger, and brown sugar. Heat, stirring, for 2 minutes. Remove from heat and cool slightly. Spring 1/3 crumb mixture over bottom of pan. Top with half of the apples, then sprinkle with half remaining crumbs. Make a final layer of apples and top with remaining crumbs. Pat smooth. Bake for 45 minutes, or until crumbs are golden.
Farm News: The last of the root crops to be harvested are carrots and rutabaga. Carrots are as difficult to remove from the ground as they are to weed. We planted many different types but mostly a great storing very sweet variety called “Bolero”.
As we strive to reduce fertilizer inputs I am proud to say that all of the fertilizer that went into growing these beauties came from the air. In the spring we planted peas that are a legume, a type of plant that takes nitrogen from the air and fixes it in nodules in their roots. You can see these when you pull the pea plant up. Peas also produce massive amounts of organic matter which makes the soil light and fluffy, perfect for producing nice straight carrot roots. The nitrogen that was “fixed” from the air into the root nodules, is slowly released as the plant decays after being tilled into the soil.
Producing on-farm fertilizer from peas and compost is a goal of ours. We haven’t done the math on how much energy is saved but just thinking about the alternatives (conventional farms use fertilizer made from petroleum!) makes it feel massive. If you have never seen how nitrogen fertilizer is made search for images. You may come across the Texas fertilizer explosion of 2013. We choose peas!
The majority of the farm is now in cover crops: this means the summer crops have been turned under and all that’s left is winter rye, field peas, sorghum, clover, and oats planted to hold the soil against winter winds and erosion. Our field crew spends their time undoing all the hard work of May, June, July and August: unstaking tomatoes, pulling up irrigation lines, picking up row cover. The lambs and ponies are being fed hay since there’s nothing left for them in the fields (especially due to the fall drought, which has put quite a damper on the fall grazing!). We have spent the last few weeks canning and pickling the last of the green tomatoes, split cabbages and whatever else, for winter share use.
Don’t forget to sign up for WINTER SHARE, deadline is Dec 1. We have lots of new locations this year, 11 in all! Sign up online at http://www.gardenofevefarm.
Share items for Nov 11 and 14
Carrots, 1 bu or 1 lb
Mesclun, .3 lb
Sweet potatoes, 2 lbs
Winter squash 1 or 2 acorn, butternut, kabocha, Red kuri
Kale, 1 bunch
Potatoes 4 lbs
Fruit share: apples, 4 lbs
Egg share: ½ dozen eggs
Cheese share: Dutch Farmstead, an aged,raw milk medium firm Gouda style from Cato Corner Farm, lovely for melting, pairs nicely with Pinot Noir and/or Belgian style Ale. AND Eleven Brothers Farm Aged goat's milk cheese, slightly sweet and nutty, pairs with Sparkling Wine, Sauvignon Blanc and/or a Pilsner. This is the last week for the Cheese share. One more week to go for vegetables though!
Garden of Eve Organic Farm & Market