What to Do With Your Share---Week 24

Here it is, the last week of the regular season. Thanks for having the farm and its partner vendors be one of the main sources of  your food this year. We do what we do because we know that the nutritional value of food is fundamentally important. We appreciate the opportunity to live and work in the middle of it all.

The sweet potatoes are being used up fast, and we want to make sure the membership gets all we have left. So this week you will be seeing some No. 2's in the share. Trimmed up from damage in the field, we let these tubers cure and heal over. Enjoy this resilient and tasty vegetable.

Another thing with the sweet potatoes is that some of them are jumbos. They look intimidating, but if you just think of them as a winter squash you can find plenty of uses for them.

The escarole has grown as good as anything lately, and is a hearty part of a good salad. Chef Ted Habiger and his crew from Room 39 featured these greens in the first course at last week's Outstanding in the Field dinner. Poached FSF eggs were a nice touch.

Our day off the farm at Ft. Scott, Kansas was a quite enjoyable one. Learning more about our area's flora, fauna, food and history is always fun. The poor eating habits of the US Army in the 1840's was news to me, but shows the real effect of vitamin deficiency. The reconstructed dragoon barrack's kitchen showed the past dependency on barrels, crocks and sacks. It is a beautiful room reminiscent of a Shaker building.