ohmygato farm

This newsletter is several days late in coming..I apologize for the delay in our recent updates. We’ve been having technical difficulties. We’re in the midst of moving the house around and Anthony had to run another internet cable to another area in our home. It took longer than expected and now finally we’re up and running again!
HAPPY BELATED THANKSGIVING!! We hope you enjoyed your Wednesday box filled with holiday goodies. The box was supplemented this week with some vegetables from our friends at Big Lick Farm. All of their food is also grown in accordance with nature and hasn’t been coated by chemicals. THANK YOU BIG LICK FARM for your contribution to Ohmygato. We cherish your support and friendship.

The next delivery will be the last of the this season. We’ve really enjoyed sharing our garden with you. Next year will be the second year of the field we’re working, so the harvest will be that much better. We’re also planning on growing more of the items that you all enjoyed (taken from the surveys) and increasing the weekly variety. More on this next week.

In the meantime, we’ll be back on track for our Thursday box this week. You’ll enjoy some repeats in this last box:

winter squash, head lettuce or salad greens, beets, cabbage, chard, collards or kale, radishes and leeks

Butternut Squash Soup with Parmesan and Fried Sage LeavesBon Appétit | November 2001

Hello Everyone! I’m sorry this took me a couple of days! I hope you’re all enjoying the box this week. Anthony made a new friend and fellow baker a couple of weeks ago, Chris, and he decided to help out this week with harvest & delivery. It gave me some much needed time to work on my school projects. Both Anthony and Chris are now baking once a week at Harvest Market, so their yummy artisan breads are available there to purchase. Guaranteed, it’s the best bread in town!

Down to some important news:

Next week (the holiday week) we’ll be delivering your boxes on Wednesday instead of Thursday. The harvest for next week is as follows:

carrots, butternut squash, daikon radish,mixed salad greens (if we don’t get a frost), cabbage, potatoes, onions, collard greens, kale or rainbow chard (it’ll be a surprise).

The other important news is that our last delivery for the season will be Thursday, December 3rd. We were originally planning to make it to that second week in December, but because of the cold weather our crops are having difficulty recovering from the weekly harvests. We’re ending one week early, which is better than we expected knowing that we got such a late start! It’s been an incredible year of learning for Ohmygato and we are Thankful for each of you who decided to take this journey along with us. You are each truly inspirational because you made a commitment to your health and to an organic farm who will never put chemicals in our ground or on our food. You all ROCK!

Give us a call or email to let us know if you’ll be signing up again for next season.

Warm regards,

Sandee, Anthony & Fidel (Catro)

Today’s harvest:
mixed salad greens
radishes
kale
rainbow chard
french fingerling potatoes

some recipe’s for you…

Hello Farm Friends!! I hope this letter finds you all happy and healthy! It’s another Thursday, harvest day and we can’t believe that we’re nearing the end of the season. it’s been an incredible learning experience and we hope that it’s been as good for all of you as it has been for us. The variety at this point in the season is narrowing down, so you can expect yummy things like potatoes, cabbage, kohlrabi and lots of greens. today I’m sending along some yummy soup recipes, so those greens go to good use. i like to make a big batch of the stuff and freeze some so that on a cold lazy winter night i can take it out and heat it up. easy peezy!
this week we’ve been continuing our garlic planting for overwintering. we’re pulling up the t-tape from the rows and madly trying to put in our cover crops. anthony is almost done stacking our wood. i think we need about two more cords to get us through the winter though and we’ve been too busy to even think about that.

Today’s harvest:

mixed salad greens (our yummy ohmygato special mix!)

dino kale
rainbow chard
potatoes
radishes
kohlrabi or brocolli (it’ll be a surprise!)
winter squash

some recipe’s for you…

Winter Minestrone Gourmet | January 2009

by Melissa Roberts and Maggie Ruggiero

Cook pancetta, onions, celery, and carrots in oil in a wide 7-to 9-quart heavy pot over medium heat, stirring occasionally, while preparing chard.

Cut out stems from chard and chop stems, reserving leaves. Stir chard stems into pancetta mixture with garlic, 1 teaspoon salt, and 3/4 teaspoon pepper and continue cooking, stirring occasionally, until vegetables are very tender and begin to stick to bottom of pot, about 45 minutes total. (Set aside chard leaves.)

Push vegetables to one side of pot. Add tomato paste to cleared area and cook, stirring constantly, until it starts to caramelize, about 2 minutes. Stir paste into vegetables and cook, stirring, 2 minutes. (Paste may stick to pot, but don’t let it burn.)

Stir in tomatoes with their juice, breaking them up with a spoon, then add hot water (3 quarts), scraping up any brown bits from bottom of pot.

Bring to a simmer. Stir in cabbage, escarole, and parmesan rind. Simmer, covered, until greens are tender, about 40 minutes.

Coarsely chop chard leaves and stir into soup along with beans. Simmer, partially covered, 10 minutes. Discard rind. Season soup with salt and pepper. If using ditalini, stir in just before serving.

Winter Squash Soup with Gruyère Croutons Bon Appétit | December 1996

Hello Everyone! Happy Thursday! I hope this email finds everyone happy and HEALTHY! There have been some bugs going around and so we’ve managed to stay clear of them. I hope the same is true for all of you.
It’s another harvest day and today we have help! The Tucci’s have come for a visit and we are so happy they’re here. We’ll be working together to get out today’s harvest. The hills are green again and the lettuce is looking really nice. There were a couple of really cold nights since our last update and Anthony had to put the frost cloth down on some of the delicate salad greens. The radishes are fantastic! I hope you all enjoyed having those again in your boxes. It was a little experiment that went well. There won’t be any fruit this week in the box, so that would be a good item to supplement. The red delicious apples were such a great treat in the last couple of weeks.

Today’s harvest:

salad greens
radishes
winter squash
collard greens
rainbow chard
onion or leek
potatoes

some recipe’s for you…