Crooked Carrot Update - October 26, 2007

The farmstand is open!

Don’t miss the great fall addition to your table – fresh cut sunflowers are ready to buy (sold by the stem).

We are glad you are all enjoying the soap! We will do out best to keep you with the soap demand – if your favorite is gone it will be back as quick as we can make, cure and wrap it. We can take special orders for Christmas if you would like to be sure to have your favorites scent to give as gifts.




Here’s what is available in the farmstand and shade house. As the weeks go by the list will grow. See below for what is expected and when.

Currently In the Farmstand:

1. Sunflowers
2. Salad Mix
3. Squash
4. Fresh basil
5. Jalapeno peppers
6. Garlic
7. Turnips with greens
8. Handmade soaps

• lavender mint
• oatmeal chamomile
• rosemary mint
• orange scrub
• grapefruit
• unscented carrot

In the Shade House (plants):

1. Mini windowbox basil
2. Cilantro
3. Lemon Balm
4. Oregano
5. Parsley
6. Sage
7. Epazote

In the weeks to come:

1. Tomatoes
2. Broccoli
3. Cabbage
4. Bell peppers
5. Green onions
6. Beets
7. Carrots
8. Braising greens
9. Chives (plants)


In the Kitchen:

Now is the time to make ahead and freeze your pesto – the fresh garden taste can take your through winter until the basil starts to grow again. Basil doesn’t like it when it freezes!

Basil Pesto
1 1/2 cup fresh basil leaves
5 cloves garlic (peeled)
1/4 cup nuts (we use pine nuts, walnuts or a combination)
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly squeezed lemon juice


Put the basil. garlic, nuts and parmesan cheese in a blender. Turn the blender on low and drizzle the lemon juice while blending. If it seems a little too thick you can add some olive oil.


Roasted Turnips
1 1/2 pounds turnips, peeled and quartered
Salt and freshly ground pepper
Canola or olive oil
3 small bay leaves
2 rosemary sprigs or 6 thyme sprigs


Preheat oven to 375◦F. Lightly oil a shallow roasting pan or baking dish. Boil the turnips in salted water for 3 minutes and drain well.

Toss with enough oil to coat them lightly. Sprinkle with salt and pepper. Place the turnips and fresh herb sprigs in baking dish and bake, uncovered, until tender when pierced and slightly browned (about 25 – 30 minutes).

This recipe works well with other root vegetables – you can mix and match turnips, carrots, potatoes, onions, garlic, etc. Don't throw away the greens! You can quickly sauté them with a little olive oil and garlic for a tasty side dish (you may want to cut them into smaller pieces before sautéing).


Farmstand Info:

The farmstand is self-serve and open dawn to dusk. We make an effort to stock the stand most every morning so that you will have the freshest veggies and herbs. We round all our prices down to the nearest quarter to make things easier for you (and us) as we do not make change. Checks are accepted.


Have a great week!

The Furlongs
www.crookedcarrot.com