In The Box 9 – Madison
As the forecast threatens frost for several nights this week, local gardeners scramble to gather up those ripe fruits in the fields that are vulnerable to being damaged by cold. And so – we have pumpkins coming out, every pepper that seems close to ripe and lots of gorgeous nasturtiums. Of course, many of our crops still growing will improve as the nights get cold, but these few are quite tender, and so we’ll allow their tastes to usher us into fall…
Pumpkins and Decorative Gourds – You can carve this pumpkin, if you like, but we grow thick-skinned, sweet varieties best suited to eating. The tiny little gourds are too hard-skinned to eat and so they are just to look at.
Tomatoes – Now this really is it for tomatoes.
Swiss Chard – Jewels of the garden, these greens are just gorgeous! And packed with vitamins.
Edamame
Fennel – These took a long time to size up – but at last here is a fine European delicacy we’ve been looking forward to sharing with you. With a taste like anise and a texture like celery, fennel isn’t universally loved. But once you’ve tried it in a good recipe, you’ll crave it! Save the tops to use as an herb to season fish and potato dishes.
Potatoes
Nasturtium Leaves and Flowers
Red Peppers
Celery
Parsley
Bittersweet – I think this lovely vine is actually considered an invasive here in Wisconsin, so enjoy the gorgeous yellow and orange berries as a decorations for your fall table, but try not to let the seeds germinate in your yard!
Potato-Fennel Au Gratin
1 pound sliced bacon
5 tablespoons butter
5 tablespoons all-purpose flour
3 1/2 cups whole milk, or as needed
1/2 teaspoon ground white pepper
salt and ground black pepper to taste
1 pinch ground nutmeg
2 1/2 cups shredded Cheddar cheese
2 pounds potatoes, thinly sliced
1 large fennel bulb, trimmed and diced
7 leaves fresh basil, chopped
Preheat the oven to 325 degrees F . Fry bacon in a large skillet until browned. Drain on paper towels. Chop or crumble, and set aside. Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth and starting to bubble. Gradually whisk in milk while stirring constantly so that no lumps form. Cook and stir over medium heat until thickened, about 5 minutes. Season with white pepper, salt, pepper and nutmeg. Remove from the heat and stir in the cheese until smooth, adding a handful at a time. Set aside. Use 1/3 of the potatoes to make a layer in the bottom of a greased 9×13 inch baking dish. Top with 1/3 of the fennel, 1/3 of the bacon and 1/3 of the basil. Pour about 1/3 of the cheese sauce over everything. Repeat layers two more times or until you run out of room. Cover the dish with a lid or aluminum foil. Bake in the preheated oven for 1 1/2 hours. Remove the cover during the last 30 minutes to allow the top to brown if desired.
Nasturtium and Potato Soup
2 tablespoons butter or margarine
1/2 large sweet onion, finely chopped
2 medium potatoes, peeled and chopped
25-30 nasturtium leaves, stems removed
4 cup chicken broth (or water)
1 1/4 cups milk
1 bay leaf
salt and pepper to taste
nasturtium blossoms for garnish
Melt the butter in a stock pot. Add the onion and cook until soft but not browned, stirring occasionally. Add the potatoes and nasturtium leaves and continue cooking until the leaves are wilted, about 5 minutes. Add the chicken broth and milk to the stock pot. Add the bay leaf, salt and pepper, then bring to a boil. Cover and simmer gently until the potatoes are tender, about 15 minutes.
Remove the bay leaf and discard. Puree the soup in a blender until smooth. Serve garnished with fresh nasturtium blossoms. Makes 6 servings.
Looking for a fun way to celebrate the transition to fall? Check out this terrific exhibit opening this Friday at Madison Central Library: “Seasons on the Farm” Featuring the artwork of S.V. Medaris, Audrey Christie, Alicia Rheal. Alicia Rheal is a close personal friend of mine, and our Circle M farmsitter. She takes care of things when we all have to be gone. Susie Medaris is a close neighbor and fellow pig-lover. Opening reception Gallery Night, Friday, Oct. 3, 5-8:30pm, Madison Central Library, 201 W. Mifflin St (across from the Overture). Refreshments will be served.
