We’ve had a number of hard frosts and freezes already this fall. The fig tree, mulberry tree, and my ginger lilies look very sad. I have not yet checked out how the vegetable garden fared after this latest cold spell, but I am hopeful that the carrots made it through, since that is the only real harvest from the garden right now, and will be sweeter for it.
I have never had so many carrots in my garden before and I love it. I hope to make a carrot soup tonight, and I hope the it goes over better with the children than the winter squash soups have done. We have eaten lots of fresh carrots and roasted carrots, also.
The garlic us up, but I have given up on the turnips – they are now a cover crop to be turned into the soil in the spring. I think I did not order the best (i.e. sweetest) variety to plant. I also planted some radishes a month or so ago and since I planted so many and we are not prolific radish eaters, they got left in the garden to grow. And grow they did. These are the biggest radishes I’ve ever seen! I’ve not cut one open yet. I doubt they are edible.
One of my favorite late fall/winter trees is the Witchhazel. We have two trees beside our house and I love the bright yellow starburst on their branches. A sunny, natural decoration in this greyish landscape. I love it!
And, finally, I wanted to show off the last of the CSA boxes I have been getting from my sister- and brother-in-law (Annie and Isaiah). They own and run Flying Cloud Farm here in Fairview, 1.5 miles from our house. It is a 10 acre well-run, beautiful, organic (but not certified) fruit, flower, and vegetable farm. I’ve never bought a CSA box from the farm because we have a fairly large garden and I can easily supplement from their fabulous produce nearly all year long. But, this fall Annie gave me one of their extended season CSA boxes. They have been packed full of gorgeous broccoli, greens, winter squash, and root vegetables. We can eat through it all in less than a week, though I do have a bag of turnips in the refrigerator and three huge acorn squash on my counter, accumulating from past weeks.
Yesterday, I got a cookbook that I am excited about – called Farmer and Chef Asheville. Annie Louise (my sister-in-law) has a recipe in it! It will be made tonight with those lovely greens above.
Collard Greens in Coconut Milk
1 (14 oz) can coconut milk
1 medium onion, peeled and chopped
6 cloves garlic
2 T minced fresh ginger
1/2 t crushed red pepper
2 bunches collards, stems removed and torn (I like to chop- almost in large chiffonade, though I am sure that is not culinarily correct)
1/2 t each salt and pepper
Pour 1/4 cup coconut milk in large skillet, heat to a simmer. Add the onion, garlic, ginger, and crushed pepper. Saute for 3 minutes. Add the greens and pour over the remaining coconut milk, stirring to coat the greens. Cover and simmer for 10 minutes. Stir in salt and pepper.