The sweet onion of the week is called Ailsa Crag, named after a place, an island off the coast of Scotland. We have been eating these on sandwiches and burgers all week long, cooking them up with greens and chopping them into salsa. You just can’t go wrong with a big sweet onion like her. We are beginning to work on what looks like a real big job of bringing in the whole onion crop from field three to the barn at field one. It looks like a big job and it also looks like they may not all fit into the barn, so we’re doubling up and giving you red ones this week, too. When you come to the party on Saturday, I’ll show you the onion slopes of field three along with everything else.

Hungarian Cabbage Rolls – Friendly Foods
8 large cabbage leaves with no holes 1 tablespoon minced garlic pinch of salt, 3/4 teaspoon thyme, 1 cup bulgur, 1 tablespoon dried basil, 1 cup sunflower seeds, 2 teaspoons paprika, 1 tablespoon unrefined corn oil, 3 tablespoons tamari, 1 cup diced onions, 2 tablespoons white miso, dissolved in 2 TBS water, 1 cup peeled and diced carrots,

Blanch cabbage leaves in boiling water 3-5 minutes, until soft but not cooked completely. Set aside. Bring to a boil 2 cups water with a pinch of salt. Stir in bulgur, cover, and simmer 4-5 minutes. Remove from heat and let stand 15 minutes. Roast sunflower seeds (or walnut pieces if you prefer) at 350 degrees for about 10 minutes, until lightly browned. Heat corn oil in saucepan; add onions, carrots, garlic, and spices; sauté 5 minutes, stirring constantly. Add miso and tamari. Stir in roasted seeds or nuts and bulgur. Roll each cabbage leaf as follows: Place 1/2 cup filling at the top of the leaf and make on roll down the leaf while pressing firmly; fold the sides into the center and continue rolling the leaf downward at least one more time. Oil an 8 inch square baking dish and place cabbage rolls in dish, seam down. Pour 1 cup water over rolls; cover dish with foil. Bake at 350 degrees 30 minutes. Serve hot with a sauce of your choice. Eight servings.

This week you could make a root roast for dinner with your carrots, potatoes, leeks, garlic, and onions. Just chop everything into 1 or 2 inch chunks and spread on a baking sheet with olive oil and salt, toss around to coat all, put in a 350 degree oven and go relax. Check on it and give it a stir after 20 minutes or so, then go relax some more. After another 20 minutes things should be ready, depending on size of chunks. This is a real farm family favorite because it is quick and easy to prepare, and everything becomes even more ridiculously sweet and savory when roasted.

Open House/ Farm picnic potluck
Saturday Sept. 19
1-4 pm.

Let’s have a party! A farm potluck picnic, bring a dish to share and tableware.
We will be hosting farm tours at 2pm and 3 pm. That involves walking around all three fields with some driving in between them all. Don’t you want to come see where all this great food is coming from? Of course you do, so come on over.

Tomatoes for sale! Chickens for sale!

We planted plenty of tomatoes for sauce and canning and you can buy some. We have this week about fifty pounds each of Orange Banana, and Amish Paste available, for 2.00 per pound. Call the farm if you would like to order some now or later. I expect them to be available for another two months.

Our list of chicken wanters is rapidly filling up, but there are still a few birds available for YOU!! So call soon if you want to get on the list. September 21 is the big day, you pick up between 5-7 pm, and the chickens cost 5.00 per pound. The average chicken weighs five pounds, some lighter, not too many heavier.


You might think it odd to be getting cabbage two weeks in a row, but then you would notice that this week’s cabbage is not the same as last week’s at all. Last week was regular green cabbage week, just a fine little green sweet cabbage. This week’s savoy cabbages are even sweeter, with rumple-y crinkly pockets all the better for holding melted butter and salt inside of. A wedge of steamed cabbage served with butter and salt should be well received at most tables. Maybe with a sausage alongside. And a few potatoes.