Picket Fence Farm Newsletter #18

Picket Fence Farm Happenings
Season 2 Issue #18

What’s Happening on the Farm

The weather this week has been great. It has been dry so we are getting some field work done, finally. The garden is starting to wind down, so we will probably only have a couple more weeks of deliveries/pick-ups. Farm Crawl is this weekend, and I would encourage everyone that can make it to go. It is always a good time, plus you get to support local farmers--for more info you can check out the website at farmcrawl.com. On a sad note, we lost 4 chickens this week. We learned a lesson the hard way...when moving the chicken house and some chickens escape, don’t just let them go and think they will come back to roost at night...they DON’T know where their house is. We were able to catch 5 of the escapees, but 4 just would not let us near them (and they are fast, by the way), so we gave up discouraged and said they were on their own. Well, that didn’t go so well, because there were feathers in the yard the next morning and we haven’t seen the chickens since (besides the carcass of one left in the field by our house). Some lucky animal(s) had a nice chicken dinner.

What’s in the Box?

Tomatoes-Big Beef, Celebrity, or Roma
Cherry Tomatoes, assorted varieties
Jalapeno Peppers
Cucumbers-Tendergreen, Diva, or Lemon
Sweet Potatoes-Georgia Jet
Assorted Pumpkins

Recipe Ideas

Sweet Potato Pie
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.