Here are the harvest possibilities for this week…
- Melons ( Watermelon and Cantaloupe)
- Tomatoes (Limited)
- Peppers ( Hot, Bell, and Sweet Lunchbox)
- Cut Greens ( Kale, Mizuna, Spinach, and Arugula)
- Squash ( Summer and Winter)
- Cauliflower (Limited)
- Sweet Potatoes
- Corn (Limited)
- PYO Flowers (Anything in Bloom: Snapdragons, Sunflowers, and Zinnias)
Things to remember…
- Monday is fish pickup.
- Extras are Monday and Wednesday evenings after 7 pm.
Items on sale at distribution include…
- Honey from the Moose Hill Community Farm Hives
- Pasture raised beef from the Trustees of the Reservation ( Ribeye, Sirloin, Ground Beef, and Short Rib)
- Spices from Organic Green Kitchen
- Moose Hill Community Farm Cookbooks
For those of you who enjoy potlucks, we will be having the end of the season potluck on Sunday October 1st from Noon to 2pm. Bring your favorite dish, preferably one that incorporates some of our vegetables. Interested parties should RSVP by Friday September 29th. Send RSVP to firstname.lastname@example.org.
Beets are great ! Roast them, pickle them, turn them into slaw, or if you find yourself tired of the same old beet recipes, perhaps try drinking them? While I typically don’t reach for a fancy drink when i choose to imbibe, this Beetnik Martini really appealed to me flavor wise. Ginger, beets, vodka, whats not to love? Though, I haven’t tried this recipe with golden or chioggia beets, I imagine the results would be similar, though the color will obviously be different.
Vodka And Syrup
- 6 medium red beets (about 2½ lb.), scrubbed, trimmed
- 1 750-ml bottle vodka
- ¾ cup sugar
- 2 tablespoon grated peeled ginger
- 3 oz. fresh lemon juice
- 3 oz. fresh lime juice
- 12 slices lemon slices
Vodka and Syrup
Cook beets in a large saucepan of boiling water until tender, 1–1¼ hours. Drain; let cool slightly. Peel and slice. Combine warm beets and vodka in a large 1½-qt. jar (save vodka bottle to store finished product). Cover; chill for at least 5 days and up to 1 week. Strain into a medium bowl; discard beets. Pour beet vodka back into reserved bottle. Cover and chill.
Bring sugar, ginger, and ¾ cup water to a boil in a small saucepan, stirring to dissolve sugar. Let cool. Strain ginger syrup into a medium jar; discard ginger. Cover and chill. Beet vodka and ginger syrup can be made 1 month ahead. Keep chilled separately.
Assembly For each cocktail, combine 2 oz. beet vodka, ½ oz. ginger syrup, ¼ oz. lemon juice, and ¼ oz. lime juice in a cocktail shaker filled with ice. Shake vigorously until cocktail shaker is very cold. Strain drink into a coupe or Martini glass. Float a lemon slice on top.