Butchering the Boston marrow

We think it is time to have a party, to celebrate the gift of another year of working in God’s good earth!

It is amazing to ponder how brain cells must stretch and connect when learning new things especially in mine – haha. The past year’s challenges: working long hours, grasshoppers eating all things green; the drought’s affect on lettuces, carrots and spinach; intense heat slowing tomato production, the entire insect world having hors d’oeuvres with our Asian greens – oh my goodness! When trying to work with nature instead of against it, deep considerations are necessary rather than simply pulling out the nearest chemical spray to feel in control.

Back to the fiesta – we are inviting our CSA members, past and present, to a “Coming up Squash” Saturday, October 22, 2-5 p.m. It is also National FFA and MLEA week, which is fitting. I plan to have all sorts of foods to sample that have squash as an ingredient. For the few that don’t like the word “squash” – come anyway, you might be surprised. There will also be some activities for the young at heart.

This week on Thursday is our “Walk and Talk” field day from 1-3 p.m. We will be giving a tour of all our doings with homemade bread and raspberry jam for snack.

The harvest this week should include: Brussels sprouts, honey crisp apples, leeks, broccoli, cucumbers, tomatoes, lettuces, carrots, potatoes, onions, sweet peppers, Asian greens, kale and cilantro.

Unfamiliar with leeks? Here is a dish, Colcannon (gussied up mashed potatoes) originating in Scotland and Ireland, traditionally eaten this time of year and symbols of fortune are added to the mound: a ring – you will marry within the year, a sixpence – you will become wealthy, a thimble or a button – you will remain single. Don’t break any teeth! Recipe is from “The Victory Garden Cookbook”.

Colcannon
1 lb kale finely chopped
1 1/2 lbs potatoes
4 Tb oil or butter
1 Cup leeks, finely chopped
salt and pepper
1/2 cup onions, finely chopped
1/2 cup milk

Boil potatoes (I like to keep the skins on). Heat a little oil and gently stew leeks and kale ~10 minutes until tender. Brown onions in remaining oil. When potatoes are tender, drain and mash, whip in the kale and leek mixture and 1 teaspoon salt. Heat milk and gradually beat it in until smooth. Mound in a hot dish. Make a depression in the center and pour the browned onions in the well until they pour over the side.