Two more weeks… Get your storage crops now!
There are two Saturday markets left this season and we will all miss the fresh produce and baked goods all winter long. If you are going to miss the fresh produce grown by your favorite farmer, now is the time to think about stocking up on storable items for the winter.
Crops that store well are:
- Winter Squash
- Onions, garlic and shallots
- Potatoes
- Root crops such as carrots, beets and turnips
- Apples
Here are a few tips:
Winter squash and pumpkins: need to be “cured” in the sun before storage. Your farmer has likely already done this before bringing them to market, but check to make sure. Look for hard skins and dried stems. Ideal storage for winter squash is a basement room or under a bed where temps are kept cool and humidity is low.
Onions, garlic and shallots: Need to be “cured” as well, but it’s easy to tell if it’s been done. You’re looking for onions with tops cut off and papery skins (think store-bought onions). If the green top is still attached, it’s not cured. These store best in very cool areas like basements or insulated garages. They need airflow, so people often hang them in old panty hose, or braid and hang the garlic.
Potatoes: Choose potatoes with undamaged skin and do not wash. Layer in newspaper and store in a dry, cool spot.
Root crops: Trim green tops off to 1″ in height. Unlike the previous produce, root crops need some moisture for maximum longevity. Root cellars typically had some moisture from the ground, so you need to imitate this if storing in a dry spot. Packing root crops in shallow bins of lightly damp sand, or sawdust are recommended. Leave the lid of the bin slightly ajar.
Apples: You want apples to retain their moisture, so they need to be stored in bins or sawdust or straw and prevented from freezing.
With all storage crops, it’s a good idea to check them occasionally and use any that are starting to deteriorate.
Below you’ll find two great recipes for using those winter veggies. Happy cooking!
Upcoming Events:
10/24/20 LAST HAYDEN MARKET: This will be the last market at the Hayden location.
10/31/20 HARVEST FESTIVAL: The Saturday market moves downtown for the final market of the season. Trick-or-treating and a dog costume contest! Prizes for best pet costume and best person/pet duo. Bring your pets and yourselves in costume! Below are a few pictures from last year.
12/12/20 WINTER MARKET: Don’t forget to save the date for the Winter Market at the Kootenai County Fairgrounds. More details will be posted on our Facebook page and here in the Fresh Sheet as we get closer.
On Stage:
Saturday: The McCues
| Fresh this Week: Red onions, yellow onions, sweet onions, green onions, swiss chard, pumpkins of all sizes, leeks, potatoes, spinach, carrots, beets, bags of storage onions, garlic, parsnips, cauliflower, lettuce, arugula, salad mix, broccoli, kale, collards, cabbage, Napa cabbage, bok choy, Asian greens, eggplant, tomatillos, peppers, tomatoes, celery, celeriac, turnips, rutabagas, zucchini, winter squash, radishes, cilantro, dill, parsley, sage, rosemary, Grapes |
- 1 large beet, peeled and cut into small ½” cubes
- 2 large carrots, peeled and cut into small ½” cubes
- 2 large russet potatoes, peeled and cut into small ½” cubes
- 1/2 cup extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried sage
- 1/2 tsp dried dill
- 1 tbsp rosemary, fresh or dried, minced
- 1 garlic clove, minced fine or pressed
- 3 tbsp mayonaise
- 4 tbsp olive oil
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Preheat oven to 400 degrees F.
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In a large bowl, add cubed vegetables, olive oil, salt, pepper, sage, dill and rosemary. Mix well until all vegetables are evenly coated. Pour vegetables onto a large sheet pan. Bake in oven for 30-40 minutes, stirring vegetables every 15 minutes. You want the vegetables to be roasted until they are caramelized and just on the edge of crispy.
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In a small bowl, add minced garlic and mayo. Whisk in olive oil 1 Tablespoon at a time. Drizzle ‘aioli” onto vegetables and serve immediately.
- 1 Tbsp Olive Oil
- 6 Cloves Garlic chopped
- 1/2 Sweet Onion chopped
- 2 Tbsp Apple Cider Vinegar
- 2 Large Russet Potatoes diced
- 10 Oz Mushrooms sliced
- 3 Large Carrots chopped
- 1 Large Parsnip chopped
- 4 Cups Vegetable Broth
- 1 Cup Apple Juice
- 2 Tbsp Soy Sauce or Liquid Aminos
- 2 Bay Leaves
- 1/2 Tsp Sage, dried
- 1/4 Tsp Thyme, dried
- Salt and Pepper to taste
- 1 1/3 cup All-purpose Flour
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 2 Tbsp Nutritional Yeast
- 1/2 Tsp Sage
- 1/4 Tsp Thyme
- 2/3 Cup Almond Milk (or other milk/non-dairy milk)
- 1 Tbsp Olive Oil
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In a large soup pot, heat the olive oil on medium high. Add the chopped garlic and chopped onions.
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Saute the garlic and onions for about 5 minutes, reducing heat as needed, or until the onion is starting to get a bit of color and looks like it is caramelizing.
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Add the apple cider vinegar, and stir it into the garlic and onions, getting any bits that are stuck to the bottom. Sprinkle with a pinch of salt and pepper.
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Now add the cut potatoes, mushrooms, carrots and parsnips. Stir to combine, and season with a few pinches of salt and pepper. Saute the veggies for a minute or two to start cooking them.
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Next, pour in the vegetable broth, apple juice, and soy sauce. Stir to combine, Then add the bay leaves, sage, and thyme.
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Now, on medium high, bring the stew to a simmer, then reduce heat to medium low, cover and simmer for 30 minutes or until the veggies are cooked through.
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While the stew is simmering, mix the dumpling batter. Sift the flour, baking powder and baking soda into a large mixing bowl. Then add the salt nutritional yeast, and herbs.
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Then stir the almond milk and olive oil into the dry ingredients until fully combined. Set aside until ready to use.
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Once the veggies are cooked through season with a bit more salt and pepper to taste. It is alittle on the sweet side, so I like to balance it with a good amount of salt.
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Now, with the stew stilll simmering, drop bits of the dumpling batter all over the top of the stew. Scoop about 1-2 Tablespoons per bit and just plop it on top. Repeat all over the top.
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Put the cover back on the stew and continue to simmer on low for about 10 more minutes or until the dumplings are cooked through. You can stick a toothpick into the dumplings and it should come out clean.
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Serve immediately. Garnish with fresh herbs if wanted.
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