|3 beds of row cover|
|Oops, missed a squash|
It's a good thing that the row cover went out because Wednesday, Thursday, and Friday mornings brought the first killing frost and tonight we are expecting a good freeze with temps in the upper 20's. Fortunately, Sugar Creek Farm grows more than just tender summer veggies. We also have a great crop of fall veggies coming out of the ground right now. From carrots to kale and collards we've have plenty more to offer for the rest of the year. Pictured below are couple of pictures of what the fall will have to offer!
Jeff and the Sugar Creek crew
|no frost problems here!!|
|A light frost on a head of cabbage!|
Grilled Hearts of Romaine from food network
2 hearts romaine lettuce
2 tablespoons olive oil
Salt and freshly ground black pepper
Preheat the grill or a grill pan.
Cut each heart of romaine in half lengthwise, leaving the end intact so each half holds together. Cut the tops of the lettuce, if necessary. Brush with olive oil and grill over medium heat until the lettuce chars and wilts slightly, about 6 minutes, turning a few times. Season with salt and pepper, to taste, and serve.
Black Radish Sandwich
1 black radish
Wash the radish and cut it up into slices. Toss the slices with a little bit of salt and let sit in a bowl for 30 minutes to extract water from the radish. You will periodically need to pour the water out of the bowl. At the end of 30 minutes, the radish will not be crisp but instead it will have a softer texture. Butter one piece of bread and load it up with radish slices. The radish sandwich has actually has a savory meaty taste and feel to it!