October 25th 2013

For over a week, this Friday/Saturday has been on our mind.  From looking at the long term forecast tonight was supposed the be our first frost as it showed low temps right around freezing.  This past Monday morning was not a concern because the low was in the mid 40's so you can imagine my surprise Monday morning when I was feeding/watering the turkeys and I felt a strong chill in the air and noticed ice crystals on the grass!  Fortunately, mother nature was kind and it was a very, very light frost that served only as a warning and didn't hurt any crops except two tender trays of microgreens.  Natalie and Ann worked Monday to put out row cover to protect the tender crops.  Row cover is a very light fabric that we place over the crops.  The row cover generally traps in a little of the earth's heat and keeps the veggies under the row cover about 3-4 degrees warmer.  Row cover also serves as a physical barrier so that ice doesn't form on the plants.

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!

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